Name: Cherry Cream Cheese Coffee Cake
Prep time: 20 min
Cook time: 65 min
Ingredients: 1 ¼ cup chopped pecans; 1 ½ tsp ground cinnamon; ½ cup brown sugar; 1 cup of 1.1 GF flour; ½ cup of butter (room temp); 1 1/2 cups fresh cherries pitted; 8 oz cream cheese (room temp); 1 tsp vanilla extract; 1 ½ cup powdered sugar; 2 cups 1.1 Gluten Free Flour; 4 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 2 eggs; 2/3 cup sugar; 1 1/2 cup sour cream; 1 cup butter; 3 tsp vanilla

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Experience the delightful harmony of flavors in this Cherry Cream Cheese Coffee Cake. A perfect blend of moist cake, rich cream cheese, and tangy fresh cherries, it’s an ideal treat for any coffee cake lover.

Why You Will Love Cherry Cream Cheese Coffee Cake

Flavorful Combination: The sweet cream cheese complements the tartness of the cherries, creating a delicious balance.
Moist Texture: Sour cream in the batter ensures the cake is delightfully moist.
Crunchy Topping: The pecan and brown sugar topping adds a satisfying crunch.
Gluten-Free: This recipe is made with 1:1 Gluten Free Flour, making it suitable for those with gluten sensitivities.
Perfect for Any Occasion: Ideal for brunch, dessert, or as a special treat.
Elegant Presentation: The layers of cherry and cream cheese make it visually appealing.
Enjoyable Baking Experience: The process of layering and baking this cake is as fun as eating it!

Ingredients Needed To Make Cherry Cream Cheese Coffee Cake

Ingredients for Cake:

GF Flour
Baking Powder
Baking Soda
Kosher Salt
Eggs
Sugar
Sour Cream
Butter, room temperature
Vanilla Extract

Ingredients for Topping/Center:

Chopped Pecans
Ground Cinnamon
Brown Sugar
GF Flour
Butter, room temperature
Fresh Cherries, pitted

Ingredients for Cream Cheese Layer:

Cream Cheese, room temperature
Vanilla Extract
Powdered Sugar

Variations & Substitutions

GF Flour:
- Substitute: Regular all-purpose flour or whole wheat flour for a non-gluten-free version.
- Variation: Almond flour for a nuttier flavor, but this may change the texture.
Sour Cream:
- Substitute: Greek yogurt or buttermilk for a similar tangy effect.
- Dairy-Free Option: Use a plant-based sour cream or yogurt.
Butter:
- Substitute: Coconut oil or vegan butter for a dairy-free version.
Sugar:
- Substitute: Honey, maple syrup, or coconut sugar for a natural sweetness.
- Reduce Sugar: Decrease the sugar amount if preferred.
Eggs:
- Vegan Substitute: Flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg) or a commercial egg replacer.
Cherries:
- Variation: Use other fruits like blueberries, raspberries, or sliced peaches.
- Frozen Cherries: Can be used instead of fresh; just ensure they’re thawed and drained.
Cream Cheese:
- Vegan Option: Vegan cream cheese for a dairy-free layer.
- Substitute: Mascarpone or ricotta cheese for a different flavor and texture.
Pecans in Topping:
- Substitute: Walnuts, almonds, or omit nuts for a nut-free version.
- Nut-Free Option: Use oats or crumbled cookies for a crunchy texture.
Vanilla Extract:
- Variation: Almond extract or lemon extract for a different flavor profile.
Allspice in Cake:
- Substitute: Nutmeg or pumpkin spice for a different spice blend.
Brown Sugar:
- Substitute: Demerara or turbinado sugar for a deeper molasses flavor.

How To Make Cherry Cream Cheese Coffee Cake

This is a fairly easy and simple recipe to make! Let’s dig in (no pun intended).

Prepare Oven and Dish: Preheat your oven to 350°F. Spray an 8×8 or 9″ round baking dish with nonstick baking spray.

Cream Sugar and Butter: In a mixing bowl, beat sugar and butter on high for 3 minutes.

Add Wet Ingredients: Mix in eggs, sour cream, and vanilla extract.

Combine with Dry Ingredients: Add dry ingredients and mix until just incorporated.

Prepare Cream Cheese Layer: In a separate bowl, mix cream cheese, vanilla extract, and powdered sugar until smooth.

Make the Topping: In another bowl, mix pecans, cinnamon, brown sugar, flour, and butter to form crumbles.

Assemble the Cake: Pour half the cake batter into the dish. Spread cream cheese layer, add cherries, and half the topping. Cover with the remaining cake batter and sprinkle the rest of the topping.

Bake the Cake: Bake for 55-65 minutes or until a toothpick comes out clean. Allow it to cool before serving.

Commonly Asked Questions

We know you have questions, and we’re here to answer them!

Can I make this cake with canned cherries?

Yes, you can use canned cherries. Just make sure to drain them well to remove excess liquid.

How can I store the coffee cake and how long will it last?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Can this cake be frozen?

Yes, it can be frozen without the glaze. Wrap it well and freeze. Thaw at room temperature and add the glaze before serving.

Is it possible to make this recipe vegan?

Yes, use vegan substitutes for dairy products and a flax egg instead of regular eggs. Ensure your GF flour is also vegan.

Can I use a different type of fruit?

Absolutely! Berries, peaches, or apricots can be great alternatives to cherries.

What can I use instead of a stand mixer?

A hand mixer will work just as well, or you can mix the batter by hand using a whisk or a wooden spoon.

Can I make this cake in a different size pan?

Yes, but you’ll need to adjust the baking time. A larger pan might require less time, while a smaller, deeper pan might need more.

How do I know when the coffee cake is done baking?

The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few crumbs.

Can I reduce the sugar in the recipe?

You can reduce the sugar slightly, but it may affect the final taste and texture.

Is there a gluten-free alternative for this recipe?

The recipe already calls for GF flour. Just ensure that all other ingredients used are gluten-free.