Cherry Cobble Cake

This is one of those lovely little cakey things that work so nicely as a dessert or as a breakfast coffee cake.

I love cherries, and so this was a natural for me.

You could use either frozen sweet cherries or canned sweet cherries.

Don’t use the cherry pie filling.

As a matter of fact, don’t use any kind of pie filling ever. It’s not good.


  • 1 can of sweet cherries in juice or 1 bag of frozen cherries, thawed (place in a sieve and drain, SAVING the juice)
  • 1 3/4 c flour
  • the juice (up to 1/4 c)
  • 1 tsp cinnamon
  • 2 lg eggs
  • 1 tsp vanilla
  • 1 c sugar
  • 5 tbsp butter, softened
  • 4 oz of cream cheese, room temperature
  • 1/2 c cream
  • 4 tbsp butter, softened
  • 1/4 c flour
  • 3 tbsp sugar
  • 1/2 tsp cinnamon


  1. Grease a 12 x 12 pan, or similar size pan. Pre-heat oven to 350°.
  2. In a mixer, beat together the cream cheese, 5 tbsp butter, sugar, and eggs, until fluffy.
  3. Add the vanilla, and the cherry juice, blend.
  4. In a bowl, mix the flour, baking powder, cinnamon, whisking together.
  5. Alternately add the flour and the cream until all incorporated.
  6. Spoon into the pan. Then put the cherries on top, and press lightly, about half way into the batter.
  7. Make the topping by combining the flour, rest of the butter, sugar, and cinnamon. (while cake is baking)
  8. Bake for about 35 minutes. Check with a skewer for doneness.
  9. Add the topping dotting the top, and bake for an additional 10-15 minutes, or less if the cake is pretty well done. Just turn off oven and leave cake in, until topping soft. Spread it with a knife around the top.

Serves: 9

NOTES: It might be nice to add some toasted almond slices on the top after it comes out of the oven.  


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