Cherry Cream Cheese Coffee Cake

1/4 cupall-purpose flour
2 tablespoonsgranulated sugar
2 tablespoonslight brown sugar
2 tablespoonscold butter, cut into small pieces
3 tablespoonssliced almonds
Cream Cheese:
4 ounceslight cream cheese, softened
3 tablespoonsgranulated sugar
1 1/4 cupsall-purpose flour
1 teaspoonbaking powder
1/4 teaspoonsalt
6 tablespoonsunsalted butter
2/3 cupgranulated sugar
3/4 teaspoonvanilla extract
1/4 teaspoonalmond extract
2/3 cup2% reduced-fat milk
2 cupspitted cherries (about 10 ounces)

Equipment List

Baking Pan


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 sherries 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. Serves 9.

Recipe provided by Jean Kressy for Relish,

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