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Easy Cherry Cream Cheese Coffee Cake

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“Found this recipe in a Pillsbury Appetizer and Dessert Cookbook. Made 2 of them for a birthday brunch party and everyone raved about them and thought I slaved all day over them....Easy and look wonderful. I used the Pillsbury Crescent recipe creactions seamless dough sheets, but you can use the regular crescents just press perforations to seal.”
READY IN:
37mins
SERVES:
12
YIELD:
1 coffecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees. Grease cookie sheet with shortening. In a small bowl, beat cream cheese and granulated sugar until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
  2. Unroll dough onto cookie sheet: press into 13 X 7 inch rectangle, firmly pressing perforations to seal. Spoon cream cheese misture lengthwise down center of 1/3 of rectangle.
  3. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearnace; seal ends.
  4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  5. In a small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Store in refrigerator.

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