Ingredients

How to make it

  • 1.Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
  • 2.If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.
  • 3. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
  • 4. Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 5. In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.
  • High Altitude (3500-6500 ft): No change.

Reviews & Comments 5

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  • hopscotch 4 years ago
    Simple and yet delectably delish!
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    " It was excellent "
    henrie ate it and said...
    Sounds very good, you have my 5. Love the almond flavoring with the cherries. Great post.
    Was this review helpful? Yes Flag
    " It was excellent "
    debbie919 ate it and said...
    Wonderful flavors, thanks for sharing!
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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic recipe love the cream cheese and cherrys my favorite thanks high5
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  • cassiml 5 years ago
    Trust me my family loves it!!!
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