Heritage

Wednesday, September 5, 2012

Cherry Cream Cheese Coffee Cake
































Last week I bought the last good batch of cherries from the supermarket, it seems the season is nearly over. I've made a lot of things with cherries over the last two summers and it's become one of my favourite fruit, I also have come to enjoy the process of pitting them ^_^

This time I wasn't in the mood for a pie and I don't like tarts.. plus there was a bar of cream cheese that just about expired in my fridge so I figured the combination could work.
I googled both ingredients on hand and came up with this cake, seemed worth a try! I do love cake so very much. MMmmmmm.

I hope you enjoy the following recipe.








Cherry Cream Cheese Coffee Cake
Reprinted with permission from “Taste of Home Baking”

Yield: 8 to 10 servings

Dough:
2 1/4 CUPS ALL-PURPOSE FLOUR
3/4 CUP SUGAR
3/4 CUP COLD BUTTER, CUBED
1/2 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1 EGG, LIGHTLY BEATEN
3/4 CUP SOUR CREAM (didn't have on hand so I used lebneh which is a middle eastern strained yogurt dip which I made the night before, you can probably use greek yogurt)

1 TEASPOON ALMOND EXTRACT (I used more but the flavour still didn't quite come through, next time I'll use even more)


Filling:
1 PACKAGE (8 OUNCES) CREAM CHEESE, SOFTENED
1/4 CUP SUGAR
1 EGG, LIGHTLY BEATEN

1 CAN (21 OUNCES) CHERRY PIE FILLING (or fresh pitted cherries cooked down with some sugar and a squeeze of lemon juice, I thickened it with a bit of corn starch whisked into a tiny bit of cold water then added into the hot cherries and whisked until thickened a bit - cooled in fridge overnight)


1/2 CUP SLIVERED ALMONDS


Preheat the oven to 350 degrees F.
In a large bowl, combine the flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add baking powder, baking soda and salt to remaining crumb mixture. Stir in egg, sour cream and almond extract until blended. Press onto bottom and 1 inch up the sides of an ungreased 9-inch springform pan with removable bottom.
For filling, in a bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Top with almonds and reserved crumb mixture.
Bake for 50-60 minutes, or until center is set. Cool on a wire rack. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Store in the refrigerator.

(Recipe courtesy of Ezra Pound Cake)

2 comments:

  1. This is gorgeous and looks delicious!
    I wanted to ask, what type of camera do you use? and is there any background you use for taking picture? what about effects? I would appreciate if you could help me on this as I am planning to start taking professional pics.. and all starts with which camera to get.. thanks!

    ReplyDelete
  2. This looks absolutely delicious. I hope I can find some fresh cherries before the end of the season! Lovely photos, as always.

    ReplyDelete