Cherry-Cream Cheese Coffeecake
(from tnhoneypot21’s recipe box)
Source: MomsmenuplanServes 16 people
- 1-1/2 cups flour
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1 cup sugar, divided
- 3/4 cup (1-1/2 sticks) cold butter or margarine
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 eggs, divided
- 1/2 tsp. baking soda
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 tsp. almond extract
- 3/4 cup cherry pie filling
- 1/3 cup PLANTERS Sliced Almonds
PREHEAT oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan). Grease pan. Mix flour, oats and 3/4 cup of the sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Remove 1 cup of the crumb mixture; set aside.
Add sour cream, 1 of the eggs and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of pan.
BEAT cream cheese, remaining 1/4 cup sugar and almond extract in small
bowl with electric mixer on medium speed until well blended. Add remaining egg; beat on low speed just until blended. Spoon into crust.
Top with pie filling; sprinkle with reserved 1 cup crumb mixture and the almonds.
BAKE 50 to 55 minutes or until golden brown. Cool 15 minutes. Run knife
or metal spatula around rim of pan to loosen cake; remove rim of pan.
Serve warm or at room temperature. Store leftover coffeecake in refrigerator.
Substitute 3/4 cup strawberry or cherry preserves for the cherry pie filling.
Make ahead: Wrap tightly in foil and freeze.