cherry and almond coffee cake
(1 rating)
No Image
This recipe comes from a food editor's favorite recipes cookbook.
(1 rating)
Ingredients For cherry and almond coffee cake
-
1 sheet frozen puff pastry (1/2 of 17.25 oz pkg)
-
1 pkg. cream cheese, softened, 3 oz
-
1/3 cup plus 2 t. powdered sugar, divided
-
1 egg, separated
-
1/4 t. almond extract
-
1 t. water
-
1/2 cup dried cherries or cranberries, coarsely chopped
-
1/2 cup sliced almonds, divided
How To Make cherry and almond coffee cake
-
1Thaw pastry sheet as pkg. directs. Preheat oven to 375. Spray baking sheet with cooking spray.
-
2Mix cream cheese, 1/3 cup powdered sugar, egg yolk, and almond extract in large bowl. Beat with mixer at medium speed until smooth; set aside.
-
3In another small bowl, beat egg white and water; set aside. On lightly floured surface, roll out pastry into 14 x 10 inch rectangle. Spread cream cheese mixture over dough to within 1 inch of edges. Sprinkle evenly with cherries.
-
4Reserve 2 T. almonds; sprinkle remaining almonds over cherries. Starting with long side, loosely roll up dough jelly roll style. Place roll on baking sheet, seam side down.
-
5Form into circle, pinching ends together. Using scissors, cut at 1 inch intervals from outside of ring toward but not through center. Twist each section half a turn, allowing filling to show. Brush top of ring with egg white mixture. Sprinkle with reserved almonds.
-
6Bake 25 to 30 minutes or until light brown. Using large spatula, carefully remove ring to wire rack. Cool 15 minutes. Sprinkle with remaining 2 T. powdered sugar. Makes 1 coffee cake Unknown
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT