Breakfast, Cakes and Frostings

CHERRY CREAM CHEESE COFFEE CAKE

  • 2 1/4 c Flour
  • 3/4 c Sugar
  • 3/4 c Cold butter, cubed
  • 1/2 t Baking soda
  • 1/2 t Baking powder
  • 1/2 t Salt
  • 1 Egg, slightly beaten
  • 3/4 c Sour cream
  • 1 t Almond extract
  • Filling:
  • 1 package (8 oz) Cream cheese, softened
  • 1/4 c Sugar
  • 1 Egg, slightly beaten
  • 1 can (21 oz) Cherry pie filling

    • In a large bowl, combine the flour and sugar. Cut in butter until crumbly. Reserve 3/4 c crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stie in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 inch up the sides of an ungreased 9-inch springform pan with removable bottom.

    For filling, in a large mixing bowl, beat cream cheese and sugar for 1 minute. Add egg; mix well. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

    Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Store in refrigerator.

    Yield 8-10 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!