Cherry Cream Cheese Coffee Cake
This coffee cake is one of my favorites—though I have many
favorites. I found the recipe in a Taste of Home cookbook, and love to serve it
to guests or bake to give away.
¾ cup sugar
¾ cup cold butter, cubed
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg, lightly beaten
¾ cup sour cream
1 tsp almond extract
Filling:
1 pkg (8 oz) cream cheese
¼ cup sugar
1 egg, lightly beaten
1 can (21 oz) cherry pie filling
½ cup slivered almonds
In a large bowl, combine the flour and sugar. Cut in butter
until crumbly. Set aside ¾ 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 onto the bottom and 1 inch up the sides of an ungreased
9-in springform pan. Place on a baking sheet.
For filling, in a large mixing bowl, beat cream cheese, and
sugar for 1 minute. Add egg; beat just until combined. Spread over crust.
Carefully top with pie filling. Sprinkle with almonds and reserved crumb
mixture.
Bake at 350˚ for 50-60 minutes or until center is set. Cool on a
wire rack. Carefully run a knife around edge of pan to loosen; remove sides of
pan. Store in the refrigerator.
