Cherry Cream Cheese Coffee Cake

  • Yield: 9 servings
  • Prep: 30 mins
  • Cook: 50 mins

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.


1/4cup all-purpose flour
2tablespoons granulated sugar
2tablespoons light brown sugar
2tablespoons cold butter, cut into small pieces
3tablespoons sliced almonds
Cream Cheese:
4ounces light cream cheese (Neufchatel), softened
3tablespoons granulated sugar
1 1/4cups all-purpose flour
1teaspoon baking powder
1/4teaspoon salt
6tablespoons unsalted butter
2/3cup granulated sugar
1 egg
3/4teaspoon vanilla extract
1/4teaspoon almond extract
2/3cup 2% reduced-fat milk
2cups pitted cherries (about 10 ounces)


  1. Preheat oven to 350F. Coat a 9-inch square baking pan with cooking spray.
  2. 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.
  3. To prepare the cream cheese, combine cream cheese and granulated sugar; stir until smooth.
  4. 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.
  5. Bake 50 minutes or until cake begins to pull away from sides of pan. Cool on wire rack. Serve warm.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 14.91
  • Calories 340
  • Fat 14g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 55mg
  • Sodium 220mg
  • Potassium 180mg
  • Carbohydrate 48g
  • Fiber 2g
  • Sugars 30g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 8%