cherry cream cheese coffee cake by rose
Tasty way to use cherry pie filling in a can before fresh cherries come into season to use. Enjoy.
prep time
30 Min
cook time
50 Min
method
---
yield
6 or more
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 - large egg lightly beaten
- 3/4 cup sour cream
- 1 teaspoon almond extract
- FILLING
- 1 - 8 oz. pkg. cream cheese softened
- 1/4 cup sugar
- 1 - extra large egg lightly beaten
- 1 - can (21oz) cherry pie filling
- 1/2 cup slivered almonds
How To Make cherry cream cheese coffee cake by rose
-
Step 1In 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.
-
Step 2Filling: 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.
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Step 3Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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