This coffee cake is a sure winner. It tastes even better than it looks and it is beautiful. Bring this to your next affair and see how many people ask you for your recipe.

Sour Cherry Cream Cheese Coffee Cake

What you need:
A nine inch spring form pan, greased and floured

Cake

2 1/2 cup all purpose flour
3/4 cups sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg
1 teaspoon almond extract

Filling

1 8oz package of cream cheese
1/4 cup sugar
1 egg
1/2 cup sour cherry jam

Topping

1 cup reserved crumbs
3/4 cup chopped pecans

Mix the flour and the sugar in a large bowl, using a pastry cutter, cut in the butter until the mixture has the texture of course crumbs. Remove 1 cup of crumbs for topping and put aside. Add the baking powder, soda and salt to the crumb mixture left in the bowl add the sour cream, egg and almond extract and blend well. Pour into the springform pan, cover the bottom and two inches up the sides of the pan.

In a small bowl, mix cream cheese, sugar and egg. When creamed, spoon into the spring form pan. Spread the jam over top of the filling. Add the nuts to the reserved crumb mixture and place it on the top of the jam.

Bake in a 350 degree over for 55-60 minutes. Cool 15 minutes before removing the sides of the pan.

If there are any leftovers, they need to be covered and refrigerated.

The beauty of this recipe is that by changing the flavoring you can create a different cake every time. You can use raspberry jam and almonds, apricot or peach jam and walnuts, the combinations are only limited by your imagination. It can also be lightened by adding low fat sour cream and splenda without changing the taste or texture. This coffee cake will become one of your favorites.

Learn more about this author, Belle Starr.
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