Delicate cherry cake with a cream cheese cake layer that has a crumb topping. The cake takes fresh chopped Bing cherries, eight ounce package cream cheese, orange juice and almond extract. The cake, cream cheese layer and crumb topping is layered and baked together. It tastes like a cherry cheese Danish without all the work.
I had extra chopped cherries so I just sprinkled them on top with the crumb topping. Everyone enjoyed this desert.
Creamy Cherry Cheese Coffee Cake
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup margarine or butter room temperature
- 1 cup sugar
- 1 egg
- 3/4 cup orange juice
- 1 teaspoon vanilla
- 2 cups Bing cherries cut in small pieces
- 1 (8 ounce) package cream cheese
- 1/3 cup sugar
- 1 teaspoon almond extract
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup butter or margarine temperature
Preheat oven 350 degrees. Prepare 9 inch spring form pan with vegetable spray.
Sift flour, baking powder and baking soda in a bowl. Set aside. In a mixing bowl cream butter with sugar then add egg, vanilla and orange juice. Mix until smooth and blended. On slow speed add flour mixture in four parts, then beat until batter is smooth. Stir in cherries. Pour into prepared 9 inch spring form pan.
In a mixing bowl beat cream cheese, sugar and almond extract until light and fluffy. Spoon evenly over cake batter in pan.
In a small bowl mix with fork or with fingers flour, sugar and butter until mixed and crumbly. Sprinkle crumb mixer on top of cream cheese layer.
Bake at 350 degrees for 70 to 75 minutes until top is brown and set.