Cherry Cream Cheese Coffee Cake
Serves: 12 servings
Prep time: 20 minutes
Cook time: 55 minutes
Total time: 1 hr 15 mins
Ingredients
Cake Layer:
- 2½ cups flour
- 1 cup sugar
- 2 teaspoons lemon zest
- 1/2 cup butter (room temperature)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 3/4 cup sour cream
- 1 tablespoon vanilla extract
Cheesecake Filling:
- 8 oz cream cheese (room temperature)
- 1/4 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups pitted cherries (fresh or frozen*)
Crumb Topping:
- 1½ cup sugar
- ½ teaspoon salt
- 1 cup unsalted butter (melted)
- 2½ cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F.
- Grease the bottom and sides of a 9x13 baking pan and line it with parchment paper, overhanging on the edges for easy removal of the cake.
- In a large bowl combine flour, lemon zest, baking powder, salt and set aside.
- In the bowl of an electric mixer, cream together butter and sugar for 1-2 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a spatula, whisk in egg, sour cream and vanilla extract.
- On low speed add the dry ingredients. Press mixture into prepared pan.
Cheesecake Filling:
- Combine softened cream cheese with sugar, add egg, vanilla extract and whisk until well mixed. Pour over the cake layer and spread it evenly.
Top with 1 cup of cherries.Crumb Topping:
- In a medium bowl combine sugar, salt and flour, pour melted butter over the ingredients and mix with a fork until well combined and large crumbs are still visible. Top the cake with the crumb mixture and remaining 1 cup of cherries.
- Bake 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Rotate cake mid baking for uniform baking.
- Cool completely before cutting and serving.
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