Cherry-Cheese Coffee Cake

Cherry-Cheese Coffee Cake
Servings: 12 Prep 20 mins Rise 1 hr 45 mins Bake 375°F 40 mins to 45 mins


  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 envelope fast-rising dry yeast
  • 3/4 teaspoon salt
  • Pinch ground nutmeg
  • 3/4 cup very warm water (120 degrees F to 130 degrees F)
  • 1/4 cup (1/2 stick) butter, melted
  • 1 large egg
Crumb Topping:
  • 1/2 cup packed light-brown sugar
  • 1/2 cup all-purpose flour
  • Pinch salt
  • Pinch ground cinnamon
  • 3 tablespoons cold butter, in pieces
  • 1/3 cup pecans, chopped
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 large egg
  • 2 teaspoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup cherry pie filling (from 21-ounce can)

Make It


1. In large bowl, combine flour, sugar, yeast, salt and nutmeg. In medium-size bowl, whisk water, butter and egg. Add water mixture to flour mixture; stir until dough comes together. Transfer to floured work surface. Knead until smooth and elastic, about 5 minutes.

2. Oil large bowl. Transfer dough to bowl; turn to coat. Cover with clean towel. Let rise in warm place until doubled in volume, 45 minutes.

Crumb Topping:

3. In medium-size bowl, stir together brown sugar, flour, salt and cinnamon. With fingertips, rub in butter until texture resembles coarse meal. Stir in chopped pecans.


4. In medium-size bowl, beat cream cheese, egg, flour and vanilla until smooth. Cover; refrigerate.

5. Punch down dough; let rest for 5 minutes.

6. Coat 10-inch springform pan with cooking spray. On floured surface, roll dough into 14-inch circle. Transfer to prepared pan; press over bottom and halfway up sides. Spread cream cheese mixture over dough in bottom of pan, but not up sides. Top with 1 cup pie filling; refrigerate remainder, covered, for ice cream topper at another time. Sprinkle with crumb topping. Cover pan with towel. Let rise 1 hour; edges of cake will come almost to top of pan.

7. Heat oven to 375 degrees F. Uncover cake. Bake in 375 degrees F oven 40 to 45 minutes, until crust is puffed and browned and center is crispy. Remove to wire rack. Remove side of pan. With 2 large spatulas, separate cake from pan bottom. Let cool on rack until almost room temperature. Cut into slices.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 392, Fat, total (g): 17, chol. (mg): 74, sat. fat (g): 9, carb. (g): 53, fiber (g): 2, pro. (g): 8, sodium (mg): 234, Percent Daily Values are based on a 2,000 calorie diet.