Cherry Cream Cheese Coffee cake
Cherry cream cheese coffee cake that is buttery and moist, spiked with almond extract, sweet dark cherries, and cream cheese. Topped with a naturally pink cherry glaze.
Ingredients
Cake
- 3/4 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1/2 cup sour cream
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup whole milk
- 1 cup dark sweet cherries in a can, drained liquid reserved
Cream cheese layer
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
Almond streusel
- 6 tbsp salted butter, cold
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 cup sliced almonds
- 1/4 tsp cinnamon
Cherry glaze
- 2 cups powdered sugar
- 4 tbsp cherry syrup removed from can earlier
- 1/8 tsp almond extract
Instructions
Cake
- Preheat oven to 400°. Prep a 9 or 10 inch springform pan by greasing with butter or oil and flouring.
- In the bowl of a stand mixer with the paddle attachment, or using a hand mixer add the unsalted butter, brown sugar, and granulated sugar. Mix together on medium speed until creamed together and fluffy, about 3-4 minutes. Scrape the edge of the bowl down occasionally. Add the eggs one at a time, mixing thoroughly in between. Add the vanilla and almond extract. Add the sour cream and mix until combined.
- In a separate bowl whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter and sugar mixture and then add half of the milk, alternating between the two. Mix until just combined. Be careful not to over mix. Once all the milk and dry ingredients are added and combined use a spatula to gently fold the cherries into the batter. Set aside and make the cream cheese layer.
Cream cheese layer
- In the bowl of a stand mixer or using a hand mixer add the softened cream cheese and granulated sugar. Mix on medium until thoroughly combined, about a minute. Set aside and make the streusel.
Almond streusel
- Add the flour, brown sugar, sliced almonds, and cinnamon to a bowl and whisk to combine. Add the cold butter cubed to the bowl. Using your fingers or two forks, break down the butter into small pea sized pieces. Mixture should stick together when pressed between two fingers. Set aside and begin assembly of the cake.
Assembly
- To the spring from pan add half of the cake batter. Then dollop all of the cream cheese mixture in spoonfuls all over the top of the batter. Using a butter knife or a wood skewer swirl the cream cheese throughout batter. Crumble half of the streusel over the top. Next, add the remaining cake batter and gently smooth over in an even layer. Top with the remaining streusel.
- Bake on the middle oven rack in the preheated oven for 55-65 minutes. At about 30 minutes tent the cake with foil to prevent over browning of the streusel if desired. Start checking the cake around 55 minutes. A wooden skewer or butter knife should come out clean when inserted into the center. The water content in the cherries may vary so add a few minutes to the cook time if at 65 minutes it is still not cooked completely.
- When finished baking allow the cake to cool in the springform pan for 10 minutes. After 10 minutes carefully remove from springform pan and allow to cool completely on a wire rack. When it has cooled make the glaze.
Cherry glaze
- Combine powdered sugar, reserved cherry syrup, and almond extract using a whisk. Whisk until smooth and no lumps remain. Add more powdered sugar or syrup to reach desired consistency if needed. Once cake has cooled drizzle glaze over the top.
Notes
This cake tastes great warm and room temperature, so try both out and see what your preference is.
Store at room temperature in an airtight container for 2-3 days. May also freeze for up to 3 months.