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Holiday Coffeecake recipe

Holiday Coffeecake recipe

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
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

  • 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.

    Makes about 15 servings.

    Recipe and photograph are provided courtesyof the Cherry Marketing Institute.

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