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
Make and share this Cherry Almond Muffins recipe from Food.com.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place dry ingredients into a bowl and mix together.
- In another bowl, mix the wet ingredients together and stir into the flour mixture.
- Mix just until all dry ingredients are incorporated.
- Fold in the cherry filling and almonds.
- Spoon into 12 greased muffin cups.
- Bake at 350° for 20 minutes until golden brown.
- Note: I would imagine that any fruit pie filling would work very well with this recipe.
Nutrition Facts : Calories 327.9, Fat 17.2, SaturatedFat 4.4, Cholesterol 43.7, Sodium 261.6, Carbohydrate 39.2, Fiber 1.3, Sugar 17.1, Protein 5.1
CHERRY ALMOND MUFFINS
Alon's Bakery in Atlanta has the most delicious cherry muffins with slivered almonds on top, and this is the closest recipe I've found to make at home. This comes from the BBC's Good Food website, but I adapted it to be lighter. You can also use frozen sweet cherries in place of fresh, which are usually pitted.
Provided by Cook-a-holic
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
- Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
- Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
- Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.
GLUTEN FREE ALMOND CHERRY MUFFINS RECIPE
This is stolen directly from http://simplygluten-free.com and put here so I never lose it. It's gluten free but doesn't taste like it. It's easy too!
Provided by jennyblender
Categories Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a standard muffin tin with paper cupcake liners.
- Thaw the frozen cherries in a bowl and save any juices that accumulate. (You can do this either at room temperature or in the microwave at 30 percent power for 2 - 3 minutes.) Coarsely chop the cherries.
- Break up the almond paste into the bowl of an electric mixer preferably fitted with a paddle attachment. Beat the almond paste until it crumbles. Add ½ cup of sugar and the hot, melted butter. Beat on medium speed until smooth. Add the eggs, one at a time, and beat after each addition. Add the vanilla and mix well. Add the flour, baking powder and salt. Mix to combine, scrapping down the sides of the bowl as needed. Fold in the cherries and reserved juices. Divide the batter evenly among the prepared muffin tins. Top each muffin with some of the sliced almonds and about ¼ teaspoon of sugar. Bake for 25 - 30 minutes or until risen and golden brown.
- Let the muffins cool in the pan and serve.
Nutrition Facts : Calories 229.6, Fat 13.5, SaturatedFat 4.6, Cholesterol 61.8, Sodium 164.5, Carbohydrate 24.5, Fiber 1.6, Sugar 21.2, Protein 4.1
CHERRY ALMOND COFFEE CAKE
A wonderful coffee cake topped with sliced almonds and with spoonfuls of cherry pie filling baked in the center. Note: Cook time is actually 1 hour and 5 minutes. Recipe from Bon Appetit.
Provided by Marie
Categories Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350° and butter a 10" diameter springform pan.
- Beat sugar and butter together until light, then add eggs, vanilla and almond extracts.
- Sift flour, baking powder, baking soda and salt into another bowl.
- Mix half of dry ingredients into butter mixture, then add sour cream, then add remaining dry ingredients.
- Pour 2/3 of batter into prepared pan.
- Drop pie filling by tablespoons over batter evenly.
- Drop remaining batter by spoonfuls over pie filling and using back of spoon, carefully spread batter over filling.
- Sprinkle with almonds and bake for 1 hour and 5 minutes or until toothpick inserted in center comes out clean.
- Cool in pan on rack, then cut around sides of pan and remove cake from pan.
Nutrition Facts : Calories 324.6, Fat 15.8, SaturatedFat 7.9, Cholesterol 64, Sodium 332.6, Carbohydrate 41.3, Fiber 1.4, Sugar 17.2, Protein 5.2
CHERRY ALMOND WREATH
I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends. -Gwen Roffler, Grassy Butte, North Dakota
Provided by Taste of Home
Time 1h5m
Yield 20 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon zest, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate. , Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour., Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
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