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cherry cream cheese coffee cake by rose

(3 ratings)
NewYorkWoman avatar
Recipe by
Rose Rauhauser
@NewYorkWoman
Bronx, New York to York, PA

Tasty way to use cherry pie filling in a can before fresh cherries come into season to use. Enjoy.

(3 ratings)
yield 6 or more
prep time 30 Min
cook time 50 Min

Ingredients For cherry cream cheese coffee cake by rose

  • 2 1/4 c
    all purpose flour
  • 3/4 c
    sugar
  • 3/4 c
    cold butter cubed
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1
    large egg lightly beaten
  • 3/4 c
    sour cream
  • 1 tsp
    almond extract
  • FILLING
  • 1
    8 oz. pkg. cream cheese softened
  • 1/4 c
    sugar
  • 1
    extra large egg lightly beaten
  • 1
    can (21oz) cherry pie filling
  • 1/2 c
    slivered almonds

How To Make cherry cream cheese coffee cake by rose

  • 1
    In a large bowl combine flour and sugar, cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press this into the bottom and a little up the sides of an ungreased 9 inch springform pan.
  • 2
    Filling: Beat cream cheese and sugar, 1 minute. Add egg and beat until just combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
  • 3
    Bake 350 for 50 to 60 minutes or until center is set. Cool. Carefully run knife around edge to loosen, remove sides. I refrigerate to serve cold.
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