Best Cherry Cheese Coffee Cake Recipes

CHERRY CREAM CHEESE COFFEE CAKE

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 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. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , 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 almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

YEASTED CHEESE-AND-SOUR-CHERRY COFFEE CAKE

Steps:

• Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
• Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
• Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
• Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
• Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
• Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
• Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
• Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.

CHERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• For cake:.
• Combine flour and sugar.
• Cut in butter until crumbly.
• Reserve 3/4 cup of crumble mixture.
• With remaining crumble mixture, add baking soda, baking powder, and salt.
• Stir in egg, sour cream, and almond extract until blended.
• Press into the bottom and 1" up the sides of an ungreased springform 9" pan with a removable bottom.
• Prepare filling:.
• In a large bowl, beat cream cheese and sugar one minute.
• Add egg, mix well.
• Spread over cake in bottom of pan.
• Carefully top with cherry pie filling.
• Sprinkle with almonds and reserved crumble mixture.
• Bake for 50-60 minutes or until center is set.
• Cool on a rack 15-20 minutes.
• Carefully run a knife around the edge of the pan to loosen.
• Remove bottom and slide cake out of pan.

CHERRY CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
• Unrool crescent rolls and reserve four triangles for decoration.
• Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center.
• Roll dough into a 14" circle to seal the seams.
• Cut the center out with a glass and discard.
• Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
• Roll remaining dogh into a rectangle; 6" wide and 7" long.
• Cut lengthwise into 12 strips.
• Twist strips and place in a spoke-like fashion over filling.
• Press ends to seal at center and outer edges.
• Brush strips with lightly beaten egg white.
• Bake 25-30 minutes or until golden brown; cool slightly.
• For Glaze: Mix remaining powdered sugar and milk until smooth.
• Drizzle over coffee cake.

CHERRY CREAM CHEESE COFFEE CAKE BY ROSE

Steps:

• In a large bowl combine flour and sugar, cut in butter until crumbly. Reserve 3/4 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. Press this into the bottom and a little up the sides of an ungreased 9 inch springform pan.
• Filling: Beat cream cheese and sugar, 1 minute. Add egg and beat until just combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
• Bake 350 for 50 to 60 minutes or until center is set. Cool. Carefully run knife around edge to loosen, remove sides. I refrigerate to serve cold.

CHERRY CREAM CHEESE COFFEE CAKE RECIPE - (4.4/5)

Steps:

• 1.In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 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. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. 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 almonds and reserved crumb mixture. 3. Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.

CREAM CHEESE-CHERRY COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.
• Beat cream cheese, remaining sugar and extract in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.
• Bake 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.

CHERRY CHEESE COFFEE CAKE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
• Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
• Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
• Top with pie filling.
• Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern.
• Press ends to seal at center and outer edges.
• Bake 25-30 minutes or until golden brown.
• Cool slightly.
• Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

CHERRY CHEESE COFFEE CAKE

Steps:

• in a 10 x 15 pan. Lay out 1 pkg crescent rolls. Flatten together. Mix cheese, yolk, sugar, vanilla and lemon. Spread over crust. Layer 2nd pkg of rolls on top. Pinch edges together. Brush w/egg white. Sprinkle with nuts. Pour cherries over to serve

CHERRY CHEESE COFFEE CAKE

Steps:

• Preheat the oven to 375°F. Grease the bottom and sides of a 10-inch spring form pan. Line the bottom with a round of parchment paper or wax paper.
• Make the cake: In a mixing bowl, put half of a Super Moist Cake mix, 2 eggs, 1/2 cup water, and 3 ounces vegetable oil. (I use a white cake mix and olive oil.) With a hand mixer, beat on low speed 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally. Pour the batter into the cake pan and spread it out across the bottom in an even layer.
• Prepare the topping: Using the same bowl without rinsing, combine the cheese, flour, 2 tablespoons sugar, and lemon zest; beat until smooth. Add the egg and blend in completely. Pour this on top of the batter and spread out evenly, leaving a generous 1-inch border all the way around the edge of the pan.
• Toss the cherries with the remaining 2 Tbsp sugar, almond extract, and cinnamon. Dot the top of the cheese evenly with the cherries and sprinkle on the juices.
• Bake for 30 to 35 minutes, until the cheese filling is light golden and firm when you shake the pan gently. Let cool in the pan for about 15 minutes before cutting.