This cherrilicious holiday coffeecake isas easy to make as it is good thanks to refrigerated crescentrolls.
Recipe: Holiday Coffeecake
1 (10-ounce) jar maraschino cherries
Drain maraschino cherries; discard juiceor save for another use. Reserve 10 maraschino cherries for garnish;chop remaining cherries. Combine chopped cherries, cream cheese,almonds, sugar, and 1/2 teaspoon almond extract; mix well.
Separate each can of crescent roll doughinto 2 rectangles; press firmly at edges and perforations tomake one large rectangle. Roll or pat into a rectangle about15 x 13-inches.
Spread cream cheese mixture over dough.Roll up dough starting at long side of rectangle. Place seam-sidedown on greased baking sheet. Form into a ring, firmly pressingends together. With scissors or a sharp knife, cut almost throughring at 1-inch intervals. Turn each section slightly on its side.
Bake in a preheated 350°F (175°C)oven 20 to 25 minutes or until golden brown. If necessary, coverwith foil during last 5 minutes to prevent over browning. Carefullyremove from pan to wire rack.
Combine confectioners’ sugar, milk and1/4 teaspoon almond extract to make a glaze. Drizzle over coffeecake. Garnish with reserved whole cherries. Refrigerate leftovers.
1 (8-ounce) package cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8-ounce) packages crescent rolls
1/2 cup confectioners’ (powdered) sugar
1 to 2 teaspoons milk
1/4 teaspoon almond extract
Makes about 15 servings.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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