>> Saturday, December 19, 2009
For our Christmas/Hanukkah party in the office I received several amazing cook books.
I guess my friends began to understand my passion for baking.
I was skimming one of the cookbooks, and I found this beautiful Italian coffee cake, I couldn't wait for the right time to make it.
In the original receipt they used plum, but because this isn't the season, I decided to use cherries.
Using the cherries was a good decision on my part, the cake was not just beautiful, it was also
Italian Cherry cream cheese coffee cake - Adopted from a passion for baking
1/2 cup unsalted butter, softened
3 tablespoons sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
30 cherry, halved and pitted
4 oz. cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1/4 teaspoon pure lemon extract
1/4 teaspoon pure almond extract
1 teaspoon pure vanilla extract
Preheat over t0 350 F.
Generously spray a 9- or a 10 inch spring-form pan or a fluted, deep tart pan with nonstick cooking spray and place pan on parchment paper-lined baking sheet.
in a food processor, cream butter and sugar until well blended
add eggs and vanilla and blend until smooth. Fold in flour, baking powder, and salt to make a soft batter.
Spread batter on bottom and sides of pan (Batter will appear thin in pan).
Prepare cherry. Place them cut sides down on cake batter in pan.
Mix cream cheese and remaining ingredients in a small bowl with a whisk and spread over fruit in pan.
Bake until top is browned and appears set. about 45 t0 50 minutes.
Cool well before serving.