Cherry Cheesecake Coffee Cake

Cake

2 1/4 c flour
2/3 c sugar
2 t lemon zest
3/4 c cold butter
1/2 t baking soda
1/2 t baking powder
1/2 t salt
1 egg
3/4 c sour cream (or plain yogurt)
1 t vanilla

Preheat oven to 350 F. Grease the bottom and sides of a 9″ springform pan or Line a 9 x 9 pan (must be at least 2″ deep) with parchment paper. Combine flour, sugar and lemon zest in a large bowl. Cut in butter until crumbly. Remove 2/3 c of this mix and set aside. Add baking soda, baking powder and salt to the remaining crumb mix. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan.  Pour filling over crust. Top with cherry pie filling. Sprinkle reserved crumb mix over top. Bake 50 – 55 min or until a toothpick inserted in the center comes out clean. Cool completely. Note: If using a 9 x 9 pan, the pan will be very full so you’ll want to make sure your pan is at least 2″ high.

Filling

8 oz cream cheese, softened (not spreadable)
1/4 c sugar
1 egg
1 T lemon juice
1 21 oz can cherry pie filling

Combine cream cheese, egg, lemon juice and sugar until well mixed.

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