Cherry Cream Cheese Coffee Cake with Streusel Crunch Topping
Cherry cream cheese coffee cake with streusel crunch topping is just one way to enjoy this moist and crunchy-topped coffee cake. Use your favorite jam, cranberry sauce or simply omit the filling to suit your taste buds!
This cherry cream cheese coffee cake with streusel crunch topping is a twist on a recipe I’ve been making since I was about 12 years old.
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I adapted my favorite coffee cake recipe and added a fruit and cheesecake layer, and just put the streusel on top instead of having it both in the middle and on top. The cake is light, yet moist, and there’s the fruity filling and cheesecake layers swirled through the center. However, the nutty streusel topping is the crowning glory.
It was hard to figure out what to name it as it has a lot of different flavors and textures. This cake was a huge hit with my family and some neighbors, so I hope you’ll love it too. Feel free to use whichever type of fruit filling or jam you prefer, as any flavor will work.
You may also enjoy this Banana Nutella Swirl Bundt Cake with Coffee Icing
Cherry Cream Cheese Coffee Cake with
Streusel Crunch Topping
adapted from Oster’s Sour Cream Coffee Cake recipe serves 12
FULL PRINTABLE RECIPE BELOW
Ingredients
Topping
- 3/4 cup (5 oz) pecans, chopped (or substitute another nut, coconut or oatmeal)
- 3 tbsp (1 1/2 oz) melted butter
- 2 Tbsp sugar
- 1/4 cup (1.5 oz) brown sugar
Put pecans in small bowl; add the remaining ingredients and mix well. Set aside.
Cheesecake mixture
- 3 oz (just less than half a block) Philadelphia cream cheese, room temperature
- 1 egg
- 1 Tbsp sugar
Cake
- 1/2 cup (4 oz) butter
- 3/4 cup (6 oz) sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups (9 oz) all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup greek yogurt or labne
- 1 cup (8 oz) cherry pie filling (or other fruit filling) or cherry jam (or your favorite flavor jam)
Preheat oven to 350º F (170º C)
Butter and flour a 9″ square pan.*
In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 tablespoonful of sugar and continue to beat until creamy.
In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
Cream butter and sugar together in a large mixing bowl until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
Add about one third of the flour, and mix well.
Next, add about a third of the yogurt/labne, and incorporate into the mixture.
Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
Place half of the batter into the 9×9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. As much as this is a delicious cake, you can also omit the filling of jam and cheesecake and use some of the streusel topping in the middle. This is the original way of making the recipe.
Finally, sprinkle the streusel topping over the cake.
Bake for 50 minutes to an hour, or until cake tester comes out clean.
Allow to cool, before cutting. Serve warm, with tea or coffee.
*you may want to bake about 1/2 cup or so of batter in a small tin, or make a couple of cupcakes, as this cake really filled up the 9×9 pan; it didn’t spill over into the oven, but it was very full.
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Cherry Cream Cheese Coffeecake with Streusel Crunch Topping
Ingredients
Topping:
- ¾ cup pecans chopped (or substitute another nut, coconut or oatmeal)
- 3 Tbsp butter melted
- 2 Tbsp sugar
- ¼ cup brown sugar
Cheesecake mixture:
- 3 oz cream cheese room temperature
- 1 egg
- 1 Tbsp sugar
Cake:
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup greek yogurt or labne
- 1 cup cherry pie filling (or other fruit filling) or cherry jam (or your favorite flavor jam)
Instructions
- Preheat oven to 350º F (170º C)
- Butter and flour a 9" square pan. (You may want to bake about ½ cup or so of batter in a small tin, or make a couple of cupcakes, as this cake really filled up the 9x9 pan; it didn't spill over into the oven, but it was very full.)
- In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 Tbsp sugar and continue to beat until creamy.
- In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
- Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
- Add about one third of the flour, and mix well.
- Next, add about a third of the yogurt/labne, and incorporate into the mixture. Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
- Place half of the batter into the 9x9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
- Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. Now sprinkle the streusel topping over the cake.
- Bake for 50 minutes to an hour, or until cake tester comes out clean.
- Allow to cool slightly, before cutting. Serve warm with tea or coffee.
Notes
Nutrition
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Could you use pie filling instead of jam?
Yes, that’s what is first in the recipe ingredients (you can use both) :)
Would sour cream work in place of yogurt?
Yes, Kay. Perfectly.