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Cherry Cheese Coffee Cake

A delightful dessert featuring a creamy cheese filling paired with tangy cherries, all nestled in a fluffy cake. Perfect for brunch or special family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 ½ cups all-purpose flour
  • 1.5 teaspoons 1 ½ teaspoons baking powder
  • 0.5 teaspoons ½ teaspoon salt
  • 0.5 cups ½ cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, softened
  • 1 large 1 large egg
  • 0.5 teaspoons ½ teaspoon vanilla extract
  • 0.5 cups ½ cup milk
For the Cream Cheese Filling
  • 8 oz 8 oz cream cheese, softened
  • 0.25 cups ¼ cup granulated sugar
  • 1 large 1 large egg
  • 1 teaspoon 1 teaspoon vanilla extract
For the Cherry Topping
  • 1 can 1 can (21 oz) cherry pie filling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round pan.
  2. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream the sugar and butter until light and fluffy.
  3. Add the egg and vanilla extract to the creamed mixture, mixing well. Gradually add in the dry ingredients and milk, mixing until fully combined.
  4. In a mixing bowl, blend softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
  5. Pour half of the cake batter into the prepared pan. Spread the cream cheese mixture over the batter, followed by the cherry pie filling on top. Finally, dollop the remaining cake batter over the cherries.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool for about 10 minutes before slicing.
Serving
  1. Enjoy warm or at room temperature, paired with coffee or almond milk, alongside a light fruit salad for freshness.

Notes

Ensure cream cheese is at room temperature for a smooth filling. For leftovers, store in an airtight container in the refrigerator for up to 4 days. Leftover cake can also be frozen for about 2 months.