Cherry Cream Cheese Coffee Cake
Prep time
Cook time
Total time
A rich and summery coffee cake with a layer of lightly sweetened cream cheese and another layer of fresh summer sour cherries.
Serves: 15 slices
For the Cake:
  • 2 cups all-purpose flour
  • 2¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup unsalted butter, cubed
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 teaspoon almond extract
  • ⅓ cup whole milk
  • ¼ cup sour cream (or Greek yogurt)
For the Cream Cheese Layer:
  • 8 ounces cream cheese, softened
  • ⅓ cup packed brown sugar
  • 1 teaspoon almond extract
  • pinch of cinnamon
For the Cherries:
  • 2 pounds sour cherries, stems removed and pitted
  • ⅓ cup granulated sugar
  • *If you are using sweet cherries, you can change this to ¼ cup granulated sugar
For the Streusel:
  • ⅓ cup packed brown sugar
  • ⅓ cup all-purpose flour
  • ⅓ cup crushed or slivered almonds (or walnuts/pecans/oats/whatever you like)
  • ½ teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cubed
  1. First, prepare your cake ingredients. Whisk together your flour, baking powder, salt, and cinnamon and set aside. Beat together your butter and brown sugar until well creamed, about 3 minutes. Add in your egg and almond extract and beat until combined, scraping down the bowl as needed. Add ⅓ of your flour mixture to the bowl and mix until combined, then add in your whole milk and mix until combined. Add another ⅓ of your flour mixture until it is incorporated, scraping down the sides of the bowl as needed, followed by your sour cream, then the rest of your flour mixture. This is called adding in your flour alternatively with your wet mixture, and it helps to keep your batter uniform and well mixed. Science! Kind of.
  2. Butter a 10-inch springform or bundt pan very well. If you are using a springform pan, I highly recommend laying a sheet of parchment paper cut out to fit inside of the pan inside and buttering that, too - it makes the removal of the cake much easier. Whatever you do, go nuts and really butter that sucker up. We're not worried about calories with this cake! Now spread your cake batter into your prepared pan. This batter will be thick, so using your hands to do the spreading it completely acceptable. Set aside.
  3. Preheat your oven to 375 degrees F. Now it's time to make your cream cheese later. I used the same mixing bowl that I made the cake batter in and just quickly wiped it out - it's all going to the same place. In your bowl, beat together your softened cream cheese with the brown sugar and almond extract until smooth. Carefully spread this mixture over your cake layer.
  4. Toss your pitted cherries in your sugar and let them sit for 10 minutes to release some of their juices and break down a bit. This is when you can make your streusel. Combine the ⅓ cup brown sugar, ⅓ cup flour, cinnamon, and almonds (or whatever else you are using) in a large bowl. Add in the cold butter and use your hands or a pastry cutter to combine everything together until pea-sized crumbs form. Evenly spread out your cherries on top of your cream cheese layer, then sprinkle the streusel over the top.
  5. Place the cake in the oven and bake for 50-60 minutes, until golden and no longer jiggly when shaken. If you need to keep it in for an additional 10 minutes or so, that's fine. Allow the cake to cool completely before removing from the pan and slicing. This will keep well in an airtight container in the refrigerator for up to 3 days, or cut up and frozen for up to 3 months.
Recipe by The Crepes of Wrath at