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Yeasted Cheese-and-Sour-Cherry Coffee Cake

In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.

Source: Martha Stewart Living, March 2011
Total Time Prep Servings



Cook's Notes

Coffee cake can be stored at room temperature for up to 3 days.

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How would you rate this recipe?
  • obsidian8
    12 MAR, 2018
    Overall, I liked this recipe a lot. It's time-consuming, but very easy to make. The dough wasn't at all fussy. The end result was a beautiful, not-too-sweet pastry. The only thing I didn't like was that the crust was a little thicker than I wanted. I don't know how to fix that, but I will definitely make this again.
  • WetzelHillman
    17 MAY, 2016
    Great all day project as you have to do this in phases. I used a combination of frozen and canned cherries. The pastry to fruit ratio is dough heavy so next time I will increase the fruit. The pastry is more breadlike than layered which is nice. This is not too sweet and mellow pastry and was well received by all and was tasty for 3 days. I will make this again.
  • Akmama3
    19 APR, 2014
    It's in the oven now and I just wanted to share a few mistakes. I made it last night and put it in the frig after the assembly stage to bake this morning, this wouldn't have been a problem but I did not cut the lines in the top so it cracked while rising. I also coarsely chopped the cherries, another mistake, they were way to juicy. It smells really good and I know with the icing it's going to taste great but it's not pretty. Lesson learned, I'll make it again but follow directions!!
  • NyssaJoy
    27 JUL, 2013
    It is very good, my son is on his third piece right now.
  • NyssaJoy
    27 JUL, 2013
    We chose to make this since my son bought a pint of sour cherries at the local farmers market. The farmer was impressed that my 9yr old was buying it himself. So he gave us another pint so we could make something with them. (My son loves anything sour. He'll drink lemon juice right out of the bottle.) It did seem to brown pretty fast, and I was starting to think it might burn. I did take it out, a little early, as soon as it temped at 190 degrees. 190 was making sure it wasn't gooey/undone.
  • MS11402627
    20 JUL, 2012
    Easy to make, delicious flavor. I used defrosted sour cherries from the freezer from last summer.

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