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home > recipes > cakes > cherry cream cheese coffee cake
Crust: 2 1/4 cups flour 3/4 cup sugar 1/4 tsp salt 3/4 cup cold butter cut up 1/2 tsp each: baking powder and baking soda 1 large egg 3/4 cup sour cream 1 tsp almond or vanilla extract Filling: 8 oz cream cheese softened 1/4 cup sugar 1 egg 1 can cherry pie filling 1/2 cup slivered or chopped almonds Almost like a cake and cheesecake, looks beautiful especially when sliced, and tastes delicious... In a large bowl combine flour, salt, baking powder, baking soda, and sugar and stir well. Cut in butter to make coarse crumbs. Reserve 3/4 cup for the topping. To remaining crumb mixture stir in egg, and sour cream and extract till well blended. With a spoon, smooth/press mixture onto a bottom of greased 9 inch springform pan and 1 inch up around the sides. For Filling: Beat cream cheese with sugar until smooth. Blend in egg. Spread onto unbaked crust. Spoon on pie filling, sprinkle on reserved crumbs and sprinkle on almonds. Bake in 350F oven 50 minutes or center appears set. Remove to rack and cool completely. Loosen edges with point of knife and remove sides of springform pan. Cover and chill cake. Center may fall a bit during cooling Serves 8 or more.

Cherry Cream Cheese Coffee Cake


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(posted March 22, 2005)

Crust:
2 1/4 cups
flour
3/4 cup
sugar
1/4 tsp
salt
3/4 cup cold
butter cut up
1/2 tsp each:
baking powder and baking soda
1 large
egg
3/4 cup
sour cream
1 tsp
almond or vanilla extract
Filling:
8 oz
cream cheese softened
1/4 cup
sugar
1
egg
1 can
cherry pie filling
1/2 cup slivered or chopped almonds
Almost like a
cake and cheesecake, looks beautiful especially when sliced, and tastes delicious...
In a large bowl
combine flour, salt,
baking powder, baking soda, and sugar and stir well. Cut in butter to make coarse crumbs. Reserve 3/4 cup for the topping. To remaining crumb mixture stir in egg, and
sour cream and extract till well blended.
With a spoon,
smooth/press mixture onto a bottom of greased 9 inch springform
pan and 1 inch up around the sides.
For Filling:
Beat
cream cheese with sugar until smooth. Blend in egg. Spread onto unbaked crust. Spoon on pie filling, sprinkle on reserved crumbs and sprinkle on almonds.
Bake in 350F oven 50 minutes or center appears set. Remove to rack and cool completely. Loosen edges with point of knife and remove sides of springform
pan. Cover and chill cake.
Center may fall a bit during cooling
Serves 8 or more.


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