Cream Cheese Cherry Danish Coffeecake

Cherry Cream Cheese Danish Coffeecake

This is a festive looking coffeecake that is perfect for Christmas morning! The base of this coffeecake is a white cake mix so it is quick and easy to make with that classic combination of almond flavored cream cheese combined with cherry pie filling. The sliced almonds add just the right amount of crunch. I took this to our Christmas potluck breakfast at church the Sunday before Christmas and there was none leftover to take home, unfortunately!

1 cup sour cream
1/4 cup water
3 eggs
1 package (18.25 size) white cake mix
1 can (21 oz. size) cherry pie filling
8 oz. cream cheese, at room temperature
1/3 C. sugar
1 t. almond extract
1/2 cup sliced almonds
1 1/2 cup powdered sugar
2 tablespoons milk
3 drops vegetable oil

1. Preheat oven to 350. Generously grease and flour 15-1/2 X 10-1/2 jelly-roll pan.
2. Mix sour cream, water and eggs. Stir in cake mix until moistened. The batter will be lumpy. Spread into pan.
3. Mix the cream cheese, almond extract and sugar until well blended and creamy. Place a tablespoon size dollop evenly spaced three across and five the length of the pan so that you have fifteen dollops.

Batter with cream cheese mounds

4. Place tablespoon size dollops of pie filling over the top of the cream cheese. Sprinkle with the almonds.
5. Bake for 25 minutes or until cake tests done. Drizzle with glaze while still warm.

To make glaze: Mix powdered sugar, milk and vegetable oil. Stir in a few extra drops of milk if necessary. Stir until mixture is smooth and of a desired consistency. Place in a ziploc bag and cut a small hole in one corner in order to drizzle over the still warm cake.
Serves 15

Ziploc bag of icing

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