Cherry cream cheese coffeecake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | cup | Old fashioned or quick oats; uncooked |
| ¾ | cup | Sugar |
| ¾ | cup | Margarine |
| ½ | cup | Sour cream |
| 1 | Egg | |
| ½ | teaspoon | Baking soda |
| 1 | pack | Cream Cheese; (8 oz.) softened |
| ¼ | cup | Sugar |
| ¼ | teaspoon | Almond extract |
| 1 | Egg | |
| ¾ | cup | Cherry pie filling |
| ⅓ | cup | Sliced almonds |
Directions
Preheat oven to 350~ Mix together flour, oats and ¾ cup sugar in large bowl; cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, one egg and soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up sides of greased 9-inch springform pan. Beat cream cheese, ¼ cup sugar and extract in small mixing bowl at medium speed with electric mixer until well blended. Blend in one egg. Pour into crust. Top with pie filling. Sprinkle with reserved crumb mixture and almonds. Bake 50 to 55 minutes or until golden brown.
Cool 15 minutes. Remove rim of pan. Serve warm or at room temperature.
10 servings
Prep time: 20 minutes Cooking time: 55 minutes Variation: Substitute Kraft Red Raspberry Preserves for pie filling.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997