i was racking my brain and then the interwebs for some new toppings for a buttermilk coffeecake base. in the past, i have always topped coffee cake very simply with some streusel crumb, but i came across a blueberry coffee cake with a cream cheese center. still wanting a sort of simple cake and one that wasn’t too wet or too sweet, i started to fiddle with combining the two recipes. cherries are my all-time favorite fruit and i figured cherry preserves would be less wet and sweet than a pie style cornstarch thickened filling. i still wanted my streusel topping, but with some extra punch, so i added almond flour to the mix. My dear friend Brenda calls this the SuperNova Cake.
check out the step by step. click on the thumbnails to see the full size photos
Cherries & Cream Coffee Cake
Adapted from Sunset Magazine
256g (2 cups) Cup4Cup gluten free flour blend
200g (1 cup) granulated cane sugar (divided ¾ cup + ¼ cup)
113g (1/2 cup /1 stick) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon lemon zest
3/4 cup buttermilk
1 teaspoon vanilla bean paste
2 large eggs
172g (6 ounces) cream cheese, room temperature
1 teaspoon lemon juice
360g (~1 1/4 cups) cherry preserves
30g (1 ounce) almond flour or ground almonds
- Preheat oven to 350 degrees F. Generously butter a 9-inch cake pan with removable bottom or springform pan and set aside.
- In a food processor, pulse together flour and 150g (3/4 cup) sugar. Add cubed butter and pulse until mixture resembles coarse meal.
- Remove 1/2 cup of the mixture from the processor and set aside. Stir baking powder, baking soda, salt and lemon zest into the processor bowl with the flour mixture and pulse until well combined.
- In a separate large measuring cup, stir together buttermilk, vanilla paste, and 1 egg until combined. Pour into the flour, butter, baking powder mixture and process until combined into a smooth thick batter. Spread the batter evenly into the bottom of the prepared baking pan.
- In a stand mixer or blender, beat together cream cheese, remaining 50g (1/4 cup) sugar, remaining egg and lemon juice on medium speed until smooth and free of lumps. Pour cream cheese mixture on top of batter in pan, leaving a 1/2-inch border around the edges.
- Carefully spread cherry preserves on top of cream cheese mixture, just inside the border of the cream cheese mixture.
- Whisk the almond flour into the ½ cup of reserved flour mixture and sprinkle over cake, concentrating on the edges.
- Bake 40 to 50 minutes or until cake is golden brown and the center barely jiggles (you want the cheesecake center to be set).
- Remove from oven and let cool at least 20 minutes before slicing and serving.