Holiday Coffee Cake

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June 10, 2015

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This coffee cake would be great for a holiday breakfast or brunch get-together.

  • Cook: 20 mins
  • 20 mins

    20 mins

  • Serves: 12-15


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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