Italian cherry cream cheese coffee cake

>> 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
tasty.

Italian Cherry cream cheese coffee cake - Adopted from a passion for baking

Cake:
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

Filling
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
Direction:
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.

For cake:
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).

For Filling:
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.


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