Cherry Cheese Coffee Cake
Indulge in the irresistible layers of this Cherry Cheese Coffee Cake, a delightful fusion of buttery crumbs, creamy cheesecake filling, and sweet-tart cherry pie topping. Perfect as a breakfast centerpiece or an afternoon treat, this recipe combines a tender cake base with a luscious cream cheese layer and is crowned with a cinnamon-pecan streusel for a satisfying crunch. Easy to make with pantry staples, this coffee cake bakes up beautifully golden and fragrant in just 40 minutes. Whether served at room temperature or warm from the oven, it's a classic crowd-pleaser for gatherings, brunch spreads, or holiday mornings. With keywords like "cherry coffee cake," "cream cheese dessert," and "easy brunch recipe," this dish is bound to become your new go-to favorite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, cold and cubed
- 1 large egg
- 0.75 cup whole milk
- 8 ounces cream cheese, softened
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 21 ounces cherry pie filling
- 0.5 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, combine 2 1/2 cups of flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mix well.
Add 3/4 cup cold butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs.
In a small bowl, whisk together 1 egg and 3/4 cup milk. Pour the wet ingredients into the dry mixture and stir until just combined. The batter will be thick.
Spread 2/3 of the batter evenly into the prepared baking dish using a spatula. Reserve the remaining batter for topping.
In another bowl, beat 8 ounces of softened cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Spread the cream cheese mixture evenly over the batter in the dish.
Spoon the 21-ounce can of cherry pie filling over the cream cheese layer.
Dollop the remaining batter by small spoonfuls over the cherry layer. It doesn’t need to cover the entire surface.
In another small bowl, combine 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/2 cup chopped pecans (if using). Sprinkle this streusel topping evenly over the cake.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
Serve at room temperature or slightly warm. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.4 g | 366% | |
| Saturated Fat | 149.4 g | 747% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 3809 mg | 166% | |
| Total Carbohydrate | 798.1 g | 290% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 527.9 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 739 mg | 57% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
