Cherry Cream Coffeecake
From chefmeow 16 years ago
- 45 minutes to make
- Serves 8
CHERRY CREAM COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Navarro Estate in Arlington, Texas in 1986.
Ingredients
- 1-3/4 cups all purpose flour shopping list
- 1/2 cup granulated sugar shopping list
- 3/4 cup butter softened shopping list
- 2 eggs shopping list
- 1/2 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon vanilla shopping list
- 1/4 cup granulated sugar shopping list
- 8 ounces cream cheese softened shopping list
- 1 egg shopping list
- 1 teaspoon grated lemon peel shopping list
- 10 ounce jar cherry preserves shopping list
- 1/3 cup powdered sugar shopping list
- 3 teaspoons lemon juice shopping list
How to make it
- Preheat oven to 350.
- Grease and flour bottom and sides of a spring form pan.
- Combine flour, sugar, butter, eggs, baking powder, baking soda, salt and vanilla.
- Beat at medium speed scraping bowl often until well mixed about 2 minutes.
- Spread batter on bottom and 2” up sides of prepared pan.
- Combine 1/4 cup sugar, cream cheese, egg and lemon peel in large mixer bowl.
- Beat at medium speed scraping bowl often until smooth about 3 minutes.
- Pour over batter in pan then spoon preserves evenly over filling.
- Bake 45 minutes then cool for 20 minutes.
- Loosen sides of cake from pan by running knife around inside of pan then remove side of pan.
- Stir together powdered sugar and lemon juice until smooth then drizzle over warm coffeecake.
- Serve warm or cold.
midgelet
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