You are here: Home » Recipes » Cherry Cream Cheese Coffee Cake Cherry Cream Cheese Coffee Cake Kitchen Tested Yield 9 servings Prep 30 mins Cook 50 mins Cherries, almonds, and cream cheese combine for a killer cake that's ideal for dessert or a coffee-klatsch. PrintEmail To use dried cherries in place of fresh, plump an equal amount in hot water first for 15 minutes and drain before mixing into the batter. Ingredients Streusel:1/4 cup all-purpose flour2 tablespoons granulated sugar2 tablespoons light brown sugar2 tablespoons cold butter, cut into small pieces3 tablespoons sliced almondsCream Cheese:4 ounces light cream cheese (Neufchatel), softened3 tablespoons granulated sugarCake:1 1/4 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt6 tablespoons unsalted butter2/3 cup granulated sugar1 egg3/4 teaspoon vanilla extract1/4 teaspoon almond extract2/3 cup 2% reduced-fat milk2 cups pitted cherries (about 10 ounces) Instructions Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray. To prepare the streusel, combine flour, granulated sugar and brown sugar. Cut in butter with a pastry blender or two knives until crumbly. Stir in almonds. To prepare the cream cheese, combine cream cheese and granulated sugar; stir until smooth. To prepare the cake, beat butter, granulated sugar, egg, and vanilla and almond extracts until evenly blended. Turn to low speed, add flour, baking powder and salt alternately with milk; beat until blended. Pour into prepared pan. Top with small spoonfuls of cheese mixture. Top with cherries and sprinkle with streusel. Bake 50 minutes or until cake begins to pull away from sides of pan. Cool on wire rack. Serve warm. Recipe by Jean Kressy.