Saturday, September 21, 2013

CheeseCake Coffee Cake EASY with Jam (Any Flavor, but this is Pineapple) - Church PotLuck Dessert

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SIMPLY DELICIOUS... And a bit hard to name.  The center is mostly a Cheesecake.  So some how Cheese Cake had to be in the title.

But mostly it is an almond coffee cake.

But the dominate flavor is the baked pineapple jam... But, you can easily use any flavor Jam you have around.  I have made this same cake with Blueberry, Apple, Peach and once even a Peach HABANERO Pepper Jam... All were equally terrific!

A few weeks ago I made some really wonderful Pineapple Jam.  It is (well, now Was...) wonderful, sweet, exotically tropical.  I also made this small batch, meaning I did not do a water bath, no long term storage option.  the jam was going to start to go bad in a few weeks.  So... what a great way to use up the last of my Jam!

This is a WONDERFUL Cake.  Moist and full of Almond flavor in the cake part.  The center is a thick layer of Cheesecake.  Creamy sweetness to contrast with the cake portion.  And all mixed in is that exotic Pineapple flavor (although you can use any flavor jam you like... Blackberry, Raspberry, peach... and really, PEPPER JAM works wonderful!


MOIST.  This cake is incredibly moist.  The most moist coffee cake I have ever eaten... BY FAR!  The secret is Sour Cream used as the moistening agent added to the flour.  It still has that coffee cake texture, still perfect to eat with your morning cup of coffee (or after dinner with the last cup of the day).  But no one would ever call this dry.

ALMOND... Sure, you can see the slivered toasted (OK, roasted, but you get the idea) almonds on the top and they do indeed add a great taste and texture.  And sure, there is Almond Extract (in place of vanilla) in the cake.  But there is also a quarter cup of Almond meal mixed in with the flour.  If you don't have Almond Meal in your pantry, you can substitute some ground almonds.  just take about 3/4 cup whole almonds, drop em in a blender, food processor or spice grinder and whirl away till you have dust (flour).  Hazelnuts work fantastic as well.

Not really a secret, but the dominate flavor is whatever type of jam you use in the center.

So much of cooking and adapting a recipe is permission.  Substitutions are fine as long as you know or have read about what works best.  So if you are looking over this recipe and wonder if Strawberry Jam would work... IT DOES, and does fantastic!  How about raspberry... YOU BET!  Apple Butter... of course!  You have my permission to flavor as you like.

 Here's what I did...

Pineapple Cream Cheese Coffee Cake

  • 2 Cups Flour
  • 1/4 Cup Almond Meal, Can substitute 1/4 cup ground almonds
  • 3/4 Cup Sugar
  • 3/4 Cup COLD Butter
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Large Pinch Salt
  • 3/4 Cup Sour Cream
  • 1 Large Egg, Beaten
  • 1-1/2 tsp Almond Extract
  • For the Filling
  • 1-1/2 Packages (12 Ounces) Cream Cheese, SOftened
  • 3/4 Cup Sugar
  • 1 Large Egg
  • 1 Cup Pineapple Jam
  • 1/2 Cup Slivered Almonds
Cooking Directions
  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, combine flour, Almond Meal and sugar.
  3. Cut in butter until mixture is crumbly. Remove 1 cup and set aside.
  4. To the remaining crumbs, add baking powder, baking soda and salt.
  5. Add sour cream, egg and almond extract; mix well. Spread in the bottom and 1 inch. up the sides of a large greased springform pan.
  6. To make filling, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter;
  7. spoon Pineapple jam on top. Sprinkle with almonds and reserved crumbs.
  8. Bake at 350 degrees F for 55-60 minutes.
  9. Allow to cool to room temperature for 2 hours, before serving
  10. Serve room temperature (or chilled if you prefer) and ENJOY!

Delicious!  One of my favorite GO TO Dessert recipes!  Perfect for a PotLuck dinner, Holiday celebration, or any family/friend/neighbor event that you need to take a dessert!


This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family.  No fancy amazing wedding cakes, just the rustic beauty of the classics.  From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert.  You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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