Cherry Cream Cheese Coffee Cake

Here's a great brunch recipe that I started working on last week and was finally able to find the time to tweak the recipe to get it perfect. It is a perfect centerpiece for a brunch get together. The thing I love the most about the flavors, is that it is interchangeable with other pie fillings. If you're not a fan of cherry, try blueberry, raspberry, or even strawberry. I bet you could even use peach...

Not only is the flavor amazing in this cheesecake and coffeecake fusion, but it is an absolutely gorgeous presentation too! Make it the night before a brunch party and chill in the refrigerator over night. Then just take it out, let it come back to room temperature, and wow your guests.

Cherry Cream Cheese Coffee Cake

Prep: 25 min. Bake: 50 min. + cooling

Ingredients
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Directions
1. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 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. Mixture will be thick and sticky. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. Tip: using a rubber spatula for this process reduces the mess!

2. For filling, in a large 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 reserved crumb mixture.

3. Bake at 350° for 50-60 minutes. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. 

4. While cake is cooling, spread slivered almonds on a baking sheet in a single layer and broil on low, on the middle rack in the oven, until toasted, about 5 minutes. Keep a close eye on the almonds to ensure they don't burn. Let cool slightly, then pour evenly over the top of the cake. 

Store in the refrigerator. Freezing not recommended.

Yield: 8-10 servings.

If you enjoy my recipes, like me on Facebook @ Brandee's Basics. Thanks for stopping by!