Cherry Cream Cheese Coffee Cake

This Cherry Cream Cheese Coffee Cake is the perfect brunch dessert – and it’s a cinch to make with baking mix and canned cherry pie filling!

This Cherry Cream Cheese Coffee Cake is the perfect brunch dessert - and it's a cinch to make with baking mix and canned cherry pie filling!

If we’re being honest, the Tall Boy typically makes breakfast on the weekends.  And I hate to complain, because anytime someone else cooks for me is pretty much a win in my book.  But unless we’re talking blueberry muffins or lemon poppyseed muffins, the Tall Boy’s idea of breakfast is eggs, sausage and potatoes.  

While I do require a healthy protein intake in the mornings, there’s really nothing I like better on the weekends than indulging a bit with a cup of strong coffee and a hunk of sweet, calorie-laden coffee cake.

Covered in frosting.  ‘Cause…why not?

This Cherry Cream Cheese Coffee Cake is the perfect brunch dessert - and it's a cinch to make with baking mix and canned cherry pie filling!

You could make this recipe super-simple and use box baking mix (like Bisquick)…or you could whip up a batch of this homemade baking mix and go that route.  Since I had some on hand, that’s what I did.

Any flavor of pie filling would work just fine here, but since it’s Valentine’s Day, the cherry filling seemed appropriate to me.  And paired with some almond flavoring and sliced almonds, I thought it was just about perfect.

This Cherry Cream Cheese Coffee Cake is the perfect brunch dessert - and it's a cinch to make with baking mix and canned cherry pie filling!

In my opinion, “coffee cake” is pretty much the most awesome thing ever, because it gives me an excuse to eat/drink two of my favorite things:  coffee + cake.

And by adding cherries and cream cheese, my morning was pretty much complete. ;-)

This Cherry Cream Cheese Coffee Cake is the perfect brunch dessert - and it's a cinch to make with baking mix and canned cherry pie filling!

Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake

Ingredients

    For the cake:
  • 2 cups homemade baking mix or Bisquick
  • 1/4 cup granulated sugar
  • 2 tablespoons butter, melted
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 can (21 oz) cherry pie filling
  • For the cream cheese layer:
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon almond extract
  • sliced almonds, for garnish if desired

Instructions

  1. Preheat oven to 350°F. Spray a 9-inch square pan with baking spray. In large bowl, stir all coffee cake ingredients together except for the pie filling until well combined. Spread about two-thirds of the cake batter into the bottom of the square pan. Reserve remaining batter.
  2. Next, make your cream cheese layer. Combine cream cheese, 1/4 cup sugar and 1 egg until smooth, and pour into batter-lined pan. Carefully spoon pie filling evenly over cream cheese mixture.
  3. Drop remaining batter by tablespoonfuls onto pie filling, and bake at 350 for 25 to 30 minutes, or until light brown.
  4. Make your glaze while the cake is baking. Stir together glaze ingredients until it is smooth and drizzling consistency. Drizzle over warm cake and sprinkle with sliced almonds if desired.
http://kitchenmeetsgirl.com/cherry-cream-cheese-coffee-cake/

XO, Ashley

 

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Comments

  1. Ohmigosh I love this recipe. SO MUCH.

  2. Dear Ashley ,
    So there’s no coffee in the cake….I was under the impression that there is n spent quite some time wondering if cherries and coffee flavours went together.could u tell me how to make coffee flavored icing for tea cakes?

  3. Yup, I could totally eat a few pieces of this with my morning coffee! We make one similar to this too…I love it a little too much!

  4. This coffee cake looks delicious Ashley and it’s just gorgeous!! I love cherry coffee cake – it’s my favorite :)

  5. I baked this coffee cake yesterday and it was an unmitigated disaster! And at 73 I’m not a novice baker by any means. There is way to much pie filling and cream cheese filling for a 9 inch square pan. What I ended up with was a ooey, gooey half baked mess. The concept of the recipe is a good one so next time I will either increase the amount of “cake” batter and use a larger 9×13 pan. Either that or cut those two processes in half. I do enjoy your facebook page. :))

  6. This did not work out at all for me. Are you sure it should be a 9 inch pan and not a 9×13? I even baked it for longer than suggested and the whole thing is more like a soupy pudding that filled the pan to the brim than a coffee cake. No way I could cut it into nice, neat pieces. At least the edges are done, so we can eat a little bit of it, but I’m sad this didn’t turn out like the pictures because that is really what I was craving.

  7. It looks absolutely delicious and I think it would be perfect in the afternoon with a cup of tea. I’m pinning it and I will try it for sure. Thank you!

  8. April Lough says:

    There is a very similar recipe on Betty Crocker, that uses TWO 9″ pans, not one. That would probably fix the problem the two poster had making this.

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