CHERRY-ALMOND COFFEE CAKE
Every Christmas morning, I bake a coffee cake that's rich and creamy like a cheesecake. My family loves cherries on top, but make it yours with any kind of fruit preserves. -Sue Torn, Germantown, WI
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mix flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in sour cream, 1 egg and the extract until blended., Spread onto bottom of a greased 9-in. springform pan. In a small bowl, beat cream cheese and remaining sugar until smooth. Add remaining egg; beat on low speed just until blended. Pour into pan; spoon preserves over top. Sprinkle with reserved crumb mixture and almonds., Bake until top is golden brown, 50-60 minutes. Cool on a wire rack 15 minutes. Loosen sides from pan with a knife; remove rim from pan. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 468 calories, Fat 24g fat (14g saturated fat), Cholesterol 96mg cholesterol, Sodium 298mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY ALMOND MUFFINS
As a kid, I loved doughnuts filled with custard or jelly. So I decided to experiment with fillings in muffins. The result was this terrific recipe. These fancy muffins are almost like a pastry with a creamy center and a nutty streusel topping. -John Montgomery, Fortuna, California
Provided by Taste of Home
Time 50m
Yield 7 muffins.
Number Of Ingredients 20
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs. Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick). , In a large bowl, beat cream cheese, egg, sugar and vanilla until smooth. In a saucepan over low heat, warm preserves. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds., Fill greased jumbo muffin cups half full with batter. Divide cream cheese filling and preserves evenly among muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 684 calories, Fat 36g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 496mg sodium, Carbohydrate 80g carbohydrate (49g sugars, Fiber 2g fiber), Protein 10g protein.
CHERRY ALMOND MUFFINS OR COFFEE CAKE
I'm not sure where I originally got this recipe but I just recently tried it myself. Since the batter is more like a dough, I found it incredibly hard to layer in the muffin tins as described. Next time I'm going to use my springform pan and make a layered coffeecake instead and bake it for about 50 minutes.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h
Yield 7 jumbo muffins or 14 regular
Number Of Ingredients 19
Steps:
- In a bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture resembles coarse crumbs.
- Beat the egg, sour cream and extract until smooth; stir into dry ingredients just until moistened (batter will be thick).
- Combine flour and sugar in a small bowl; cut in butter until crumbly. Stir in almonds: set aside.
- In a mixing bowl, beat cream cheese, egg, sugar and vanilla until smooth.
- Fill greased jumbo muffin cups half full with batter.
- Divide cream cheese filling and preserves evenly between muffin cups; swirl gently. Cover with remaining batter. Sprinkle with topping.
- Bake at 350 F for 30-35 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
- Editor's Note: If using regular-size muffin cups, bake for 20-25 minutes.
EASY CHERRY-ALMOND COFFEE CAKE
Make and share this Easy Cherry-Almond Coffee Cake recipe from Food.com.
Provided by mer5901
Categories Breads
Time 1h
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 375°F Spray 9 inch round cake pan with cooking spray.
- Separate dough into 8 rolls. Cut each into 4 pieces; place rounded side down in pan.
- Spoon pie filling over dough. Sprinkle with almonds.
- Bake 25 to 35 minutes or until deep golden brown. Cool in pan 3 minutes.
- Place wire rack upside down over pan; turn rack and pan over. Remove pan. Place heat proof plate upside down over coffee cake; turn over.
- Remove cover from icing, microwave on High 3 to 7 seconds. Stir icing; drizzle desired amount over warm coffee cake.
- Cut into wedges; serve warm.
Nutrition Facts : Calories 245.4, Fat 7.7, SaturatedFat 1.9, Sodium 455.8, Carbohydrate 41.1, Fiber 0.4, Protein 3.3
CHERRY-ALMOND COFFEE CAKE
Categories Cake Fruit Breakfast Brunch Bake Cherry Almond Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
- Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.
CHERRY ANGEL FOOD CAKE
The traditional angel food cake with a new twist - cherries!
Provided by Traci Poole
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Make sure your 10 inch tube pan is clean and dry. Sift flour three times and set aside.
- In a large glass or metal mixing bowl, beat egg whites with salt and cream of tartar until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Blend in vanilla and almond extract. Fold the flour into the whites until no streaks remain. Pour half of the batter into pan. Sprinkle with half of the cherries. Fill pan with remaining batter and top with remaining cherries.
- Bake in the preheated oven for 50 minutes. Invert pan and allow to hang until cake cools.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 32.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 3.2 g, Sodium 82.5 mg, Sugar 21 g
CHOCOLATE CHERRY MUFFINS
After returning from a trip to Door County, Wisconsin loaded with dried cherries, I began looking for ways to use them. I developed this lower fat, whole grain, moist and delicious muffin with nutritious ingredients. It works well as an afternoon snack or on a brunch buffet. Everyone that tries them asks for the recipe! -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Brunch
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Pour boiling water over cherries in a small bowl; let stand 15 minutes. Drain. Coarsely chop cherries; set aside., In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries. , Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 4g protein.
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