Cherry Cheese Coffee Cake

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Description:
This Cherry Cheese Coffee Cake is a delightful blend of a tender, buttery cake topped with a rich cream cheese filling and sweet cherry topping. Perfect for brunch or as a dessert, this coffee cake is sure to impress with its beautiful layers and delicious flavors. Serve it warm with a cup of coffee for the ultimate treat!

Ingredients:

For the Cake:

  • All-purpose flour: 2 cups (250 g)
  • Granulated sugar: ¾ cup (150 g)
  • Baking powder: 2 tsp
  • Baking soda: ½ tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ½ cup (1 stick / 115 g)
  • Large eggs: 2
  • Buttermilk: 1 cup (240 ml)
  • Vanilla extract: 1 tsp

For the Cream Cheese Filling:

  • Cream cheese (softened): 8 oz (1 package)
  • Granulated sugar: ⅓ cup (65 g)
  • Vanilla extract: 1 tsp
  • Large egg: 1

For the Cherry Topping:

  • Cherry pie filling: 1 (21 oz) can (or fresh cherries, pitted and sweetened)

Optional Ingredients:

  • Powdered sugar (for dusting)
  • Chopped nuts (like pecans or walnuts for added crunch)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Make the cake batter:
    In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, buttermilk, and vanilla extract. Beat with an electric mixer on medium speed until the batter is smooth and well combined.
  3. Prepare the cream cheese filling:
    In a separate bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy. Set aside.
  4. Assemble the cake:
    Pour half of the cake batter into the prepared baking pan and spread it evenly. Carefully spoon the cream cheese filling over the batter, spreading it gently to cover as much as possible. Then, dollop the remaining cake batter on top of the cream cheese filling and spread it out. Finally, spoon the cherry pie filling evenly over the top.
  5. Bake:
    Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown around the edges.
  6. Cool:
    Allow the coffee cake to cool in the pan on a wire rack for about 10-15 minutes before slicing.
  7. Serve:
    Dust with powdered sugar if desired. Serve warm or at room temperature with coffee or tea.

Tips for Success:

  • Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother filling.
  • Avoid overmixing: Mix the batter just until combined to ensure a tender cake.
  • Customization: Feel free to use other fruit fillings like blueberry or peach for a variation.

Recommendations:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: This coffee cake can be frozen for up to 3 months. Wrap tightly and thaw in the refrigerator before serving.
  • Serving Suggestions: Great for brunches, potlucks, or as a sweet treat for any occasion!

Nutrition (per serving, approx. based on 12 servings):

  • Calories: 290
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Sugar: 18 g
  • Sodium: 200 mg

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