Go Back
Cherry Crumb Coffee Cake

Cherry Crumb Coffee Cake

This cherry crumb coffee cake proves that a genuinely impressive dessert can come from canned pie filling and a crust pressed in by hand. This cherry coffee cake recipe layers a tangy cream cheese filling and sweet cherries under a buttery crumb topping, delivering a bakery-style treat without any advanced pastry skills. Whether served for a lazy Sunday brunch or dressed up as a sour cherry coffee cake with tart filling, this recipe earns a permanent spot in the regular rotation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 374
Ingredients Equipment Method Notes

Ingredients
  

  • 2-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter (cubed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg (lightly beaten)
  • 3/4 cup sour cream
  • 1 teaspoon almond extract
  • 8 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 large egg (lightly beaten)
  • 21 ounces cherry pie filling
  • 1/2 cup slivered almonds

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Latex gloves

Method
 

  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 the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
  2. Press the mixture onto the bottom and 1 inch up the sides of an un-greased 9 inch springform pan with removable bottom.
  3. TIP - The crust on this cake is quite thick. Press the crumb mixture down well into the pan to flatten it for a slightly less thick crust.
  4. In the bowl of a stand mixer, beat cream cheese and sugar for 1 minute. (you can use a hand mixer as well). Add egg, beating just until combined.
  5. Spread cream cheese mixture over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
  6. Bake at 350° F for 50-60 minutes or until the center is set. Cool on a wire rack.
  7. Once cooled, carefully run a knife around the edge of the pan to loosen it then remove the sides of the pan. Store in the refrigerator.

Recipe Notes

Before You Begin
This is a very sticky batter which will make it difficult for you to press down in the pan. I would suggest wearing latex gloves to avoid a sticky mess all over your hands, plus it will help you spread it easier.
To freeze, wrap the fully cooled coffee cake in plastic wrap a couple of times followed by a layer of aluminum foil. For extra protection from freezer burn, place the cake in a large freezer-safe ziptop bag and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight.
It will keep well in the refrigerator for up to 5 days. To store, wrap the cake in plastic wrap or place it inside an air-tight container in the fridge. This cake contains cream cheese, so it must be refrigerated and not stored at room temperature.
Chill the cake before serving.