The inspiration was this post on Shugary Sweets. I wanted to make something sugar-free and fruity for my hubby though, so I ended up with my cherry version. And boy, did it turn out GOOD!!
The Cast - Cake:
Buttermilk (I didn't have any buttermilk, so I made my own with vinegar and milk.)
Cream Cheese Filling:
Cherries (I used 1 can no-sugar-added cherry pie filling)
Mix all dry ingredients together. Add softened butter. (If you forget to take your butter out of the fridge like I did, just use your grater to grate the butter! It worked perfectly!
Mix together until the butter is incorporated and crumbly.
Add the wet ingredients and mix well until it's well-mixed and fluffy.
Spread half of the cake batter into a greased and floured 13x9 inch pan. Set the other half aside.
In another bowl, mix together the cream cheese, eggs, and Splenda. If you are planning on posting on your blog, it would help if you remember to take pictures. Oops.
Spread the cream cheese mixture over the batter in the pan.
Spread the remaining cake batter over the cream cheese. I used a scoop to scoop out blobs of batter to make it easier to spread.
The batter is pretty sticky, so just work it the best you can to get it as spread out as possible. It doesn't have to be perfect - the cherries will cover up a lot!
And speaking of cherries....open that can and spread it on top of the cake batter!
Pop this baby into a 325 degree oven. The original recipe says 45 minutes, but I ended up baking it for about 55. My oven is a poky little puppy!
Behold...the finished Cherry Cream Cheese Coffee Cake!
The Full Recipe (My revised version):
Cherry Cream Cheese Coffee Cake
Adapted from Shugary Sweets