Cherry Cream Cheese Coffee Cake

Step 1

Preheat oven to 350 F. Grease an 8 or 9-inch springform pan and line the bottom with parchment paper. Set aside. I used an 8" springform pan and the coffee cake will bake clear to the top, because it's thicker. When using a springform pan, put a rimmed baking sheet underneath with foil just in case your pan leaks.

Step 2

Whisk together the flour, sugars, salt and cinnamon together. Add melted butter and stir together. Mixture should like like wet sand and should have lots of big chunks. Do not smooth out, place in fridge until ready to use.

Step 3

Beat room temperature cream cheese until it's smooth. Add sugar and egg until it is combined. Set aside.

Step 4

Combine flour and sugar together. Add small chunks of butter and cut it in using a pastry cutter, two forks or a food processor until mixture resembles coarse crumbs. Add baking soda, baking powder, salt and mix in well.

Step 5

In separate bowl, whisk together the yogurt/sour cream, egg and vanilla until well blended. Gently stir into the flour mixture until incorporated. The dough will be thick.

Step 6

Spread the batter into the bottom of prepared pan. Spread it out so the sides are about a half inch higher. Pour the cream cheese in the center, spreading it out, trying not to go past the border. Then add the cherry pie filling on top of the cream cheese filling. Take a knife and swirl through the mixture 8-10 times or so.

Step 7

Sprinkle the streusel on top of the whole coffee cake.

Step 8

Bake for 60-65 minutes for 8" and 50-55 minutes for 9" pan or until a cake tester or the tip of a knife inserted in the center comes out mostly clean. If the streusel starts browning too much, tent the top with aluminum foil.

Step 9

Let cake cool in pan on a wire rack for about 20 minutes before serving.

Step 10

Store leftovers in fridge