Breads

Cherry-Cream Cheese Coffeecake

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photo by:

kraft

This moist coffeecake features layers of cream cheese and cherry pie filling topped with a crunchy streusel topping.

time

prep:

20 min

total:

1 hr 15 min

servings

total:

16 servings

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What You Need

1-1/2

cups flour

cup old-fashioned or quick-cooking oats, uncooked

cup sugar, divided

3/4

cup (1-1/2 sticks) cold butter or margarine

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs, divided

1/2

tsp. baking soda

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

tsp. almond extract

3/4

cup cherry pie filling

1/3

cup PLANTERS Sliced Almonds

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Grease pan. 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 pan.

BEAT cream cheese, remaining sugar and extract in small bowl with mixer until well 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 top is golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature. Refrigerate leftovers.

Kraft Kitchens Tips

Substitute

Substitute 3/4 cup strawberry or cherry preserves for the cherry pie filling.

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a cook

posted:8/21/2011

Excellent! I followed it exactly as the receipe is written. The crust was a little dry when eaten cold but once warmed up in the microwave that was no longer an issue. Will make it again and probably experiment with flavors(perhaps apple pie filling with walnut extract).

janz482

posted:7/16/2010

I made this without making any changes to the original recipe. It was not one of my favorites. It was rather tasteless and I was disappointed. I'm glad I tried it on my family before making it for company. I will not make this recipe again.

a cook

posted:8/10/2009

Very tasty and fairly easy to make. I made it the night before and had it cold the next day. It was good, but I think it might be even better warm out of the oven, and will try it that way next time.

cassandra1974

posted:5/14/2009

This was so pretty and elegant. It really does look bakery-bought. I made it with blueberries instead of cherries and it was delicious. Next time I will use the whole can of pie filling rather than just the 3/4 cup. I also added nutmeg and cinnamon to the crust batter per a previous review suggestion, and it really made a nice marriage of flavors. Will be making this again and again!

Tally03

posted:9/27/2008

I make this for work and it is always a favorite.

cbarnes02

posted:3/22/2008

a wonderful brunch cake. i have made it several times with rave reviews each time. it recently sold for a large amount money when i donated it to a local fund raising event. it really should be made a day ahead for ease of cutting and marriage of flavors.i also add cinnamon and nutmeg to the crust ingredients ,delicious!

skip13

posted:2/16/2008

I thought that the center of the coffee cake was too loose and runny. I'm going to refrigerate it and try it then. Hopefully it will be easier to handle

shan2218

posted:1/7/2008

I really wasnt a fan. It was okay but i dont think i'll be making it again. something about the crust my family didnt like.

cindylou747

posted:11/20/2007

This is an amazing coffeecake. Very pretty. I would like to try blueberries or apples. It not only makes a nice coffeecake -- it makes a nice dessert. Try it you will love it!

a cook

posted:10/8/2007

Easy to prepare. Rave reviews from friends.