Comments on: Creamy Cherry Streusel Cakes

By: Patty

Patty — Mon, 23 Feb 2026 22:49:58 +0000

My first visit to this blog (via Pancake Princess blog) yielded the best cinnamon roll I’ve ever made/tasted, so when I saw this recipe I was all in with very little arm twisting (as in zero).
I used jumbo muffin tins and fashioned some parchment paper liners so the cake would come out easily. My yield was 11 very pretty little cakes. For the jam, I stuck with the sweet to sour cherry ratio from the recipe and felt it was perfect (I used frozen sweet cherries and canned sour cherries in juice). My only future change will be to make a bit more jam because I really like that extra juicy result.
These tasty little cakes turned out beautifully and are just delicious. The cake itself is a lovely, soft and flavorful base. Lots of creamy moisture from the cream cheese layer. The delicious jam (I may just make that for scones at a later date) and streusel on top bring it all together so it has multiple flavors and textures.
Thanks for sharing your recipe. This is one I’ll make again and again.

By: Susan

Susan — Tue, 02 Sep 2025 15:46:19 +0000

I baked these yesterday using homemade rhubarb jam; they are lovely—-tender, rich, and luscious. They also look beautiful. I’ve saved the recipe and will make these again, I’m sure. Thanks very much for a really special recipe.

By: Connie D

Connie D — Thu, 07 Aug 2025 03:05:56 +0000

Just baked these for my sister’s birthday today. Very good, with these thoughts—30 minutes prep time was way off for me, it takes me that long just to pit and chop the cherries, and cut the parchment! It took me an hour and a half to get them in the oven. I couldn’t find sour cherries, past their season, so I used canned sour cherries. And I only used half of the streusel as topping, just too much of it.

By: M. White

M. White — Sun, 03 Aug 2025 19:58:18 +0000

Wondering if I could substitute blueberries for cherries?