Cherry-Almond Coffee Cake


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Every Christmas morning, I bake a coffee cake that’s rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. —Sue Torn, Germantown, WI

Prep: 15 min. Bake: 50 min. + cooling

12 servings

Prep: 15 min. Bake: 50 min. + cooling

12 servings

  • 2-1/2 cups all-purpose flour
  • 1 cup sugar, divided
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 large eggs, divided use
  • 1 teaspoon almond extract
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup cherry preserves
  • 1/2 cup sliced almonds

1 slice: 468 calories, 24g fat (14g saturated fat), 96mg cholesterol, 298mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 6g protein.

  1. Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and extract until blended.
  2. Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds.
  3. Bake 50-60 minutes or until top is golden brown. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers. Yield: 12 servings.

Originally published as Cherry-Almond Coffee Cake in Taste of Home December 2015, p42

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