Bread, Desserts, Snacks ALLERGIES: Dairy, Tree Nuts, Wheat
June 10, 2015
This coffee cake would be great for a holiday breakfast or brunch get-together.
1 jar Maraschino Cherries (10 oz.)
1 Package Cream Cheese (8 oz., softened)
1/2 cup Slivered Almonds
1/2 cup Granulated Sugar
1/2 teaspoon Almond Extract
2 Tubes Crescent Rolls (8 oz. each)
1/2 cup Confectioner's Sugar (for glaze)
1-2 teaspoon Milk (for glaze)
1/4 teaspoon Almond Extract (for glaze)
Drain Maraschino cherries; discard juice or 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 dough into 2 rectangles; press firmly at edges and perforations to make one large rectangle.
With a rolling pin or by patting, form a rectangle about 15 x 13 inches.
Spread cream cheese mixture over dough.
Roll up dough starting at long side of rectangle. Place seam-side down on greased baking sheet.
Form into a ring, firmly pressing ends together.
With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
Bake in a pre-heated 350º F oven for 20-25 minutes[/time] or until golden brown. If necessary, cover with foil tent during last 5 minutes to prevent over browning.
Carefully remove from baking sheet to a wire rack.
Combine confectioner's sugar, milk and 1/4 teaspoon almond extract to make a glaze.
Drizzle the glaze over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers.
Pre-heat oven to 350 degrees.
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