Wednesday, September 4, 2013

Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake.  Sounds yummy, doesn't it?

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:

Baking Powder
Baking Soda
Vanilla Extract
Buttermilk  (I didn't have any buttermilk, so I made my own with vinegar and milk.)

Cream Cheese Filling:

Cream Cheese
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 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

For the Cake:
  • 2 1/2 cup all purpose flour
  • 1 cup Splenda
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 cup unsalted butter, softened
  • 3 eggs
  • 2 tsp vanilla extract
  • 2/3 cup buttermilk
For the Filling:
  • 2 pkg (8oz each) cream cheese, softened
  • 1/2 cup Splenda
  • 1 egg
  • 1 can No-Sugar-Added Cherry Pie Filling
  1. For the cake, grease and flour a 13x9 baking dish and set aside. In a mixing bowl, beat flour, Splenda, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy. Pour half the batter into baking dish, spreading evenly.
  2. In a separate mixing bowl, beat cream cheese, Splenda and egg until light and fluffy, about 3-5 minutes. Pour over batter. Top with remaining half of cake batter.
  3. Spread pie filling over the top.
  4. Bake cake in a 325 degree oven for about 45 minutes, until fully cooked. Cool completely and serve.

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