Okay, so I need some work on the photo presentation: use a white plate, perfectly place dessert in the middle of said plate, festive decor in the background, exit the fork, and in general - pretty it up.....sorry, wasn't in the mood. This is a keeper recipe I tried last night. I must say I prefer the refrigerated version, and not fresh out of the oven. The colder version makes for a better texture. Anywho, thought I'd share the recipe I found off some website many moons ago.
Cherry Cream Cheese Coffeecake
1 1/2 c flour
1 c uncooked oats
3/4 c sugar
3/4 c butter
1/2 c sour cream
1 egg
1/2 tsp baking soda
8 oz. cream cheese
1/4 c sugar
1/4 tsp almond extract
1 egg
1 can cherry pie filling
1/3 c sliced almonds
Directions:
Preheat oven to 350 F. Mix together flour, oats, and 3/4 c sugar in large bowl; cut butter into the mixture until it resembles coarse crumbs. Reserve 1 cup of the crumb mixture (set aside). Add sour cream, one egg, and soda to remaining crumb mixture; mix well. Spread onto the bottom of a greased 10-inch springform pan. (I don't own a springform, so substituted with a greased/floured round cake pan).
Beat cream cheese, 1/4 c sugar, and extract in small mixing bowl at medium speed with electric mixer until well blended. Blend in one egg. Pour, then spread this mixture onto the crust. Top with pie filling. Sprinkle with reserved crumb mixture and almonds.
Bake at 50-55 minutes, or until golden brown. Cool 15 minutes. Carefully remove rim of springform pan. Refrigerate leftovers. (In my opinion, tastes better when chilled! Makes the crust more cookie-like, less cake-like.)
No comments:
Post a Comment