Coffee Cake (Holiday Cherry)
Source of Recipe
Aunt Saunny
1 (10-ounce) jar maraschino cherries
1 (8-ounce) package cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8-ounce) packages crescent rolls
1/2 cup confectioners' sugar
1 to 2 teaspoons milk
1/4 teaspoon almond extract
Drain maraschino cherries; discard juice or save for another use.
Reserve 10 maraschino cherries for garnish; chop remaining cherries. Combine
chopped cherries, cream cheese, almonds, sugar, and almond extract; mix
well. Separate each can of crescent roll dough into 2 rectangles; press
firmly at edges and perforations to make one large rectangle. Roll or
pat into a rectangle about 15 x 13 inches. Spread cream cheese mixture
over dough. Roll up dough starting at long side of rectangle. Place
seam-side down on greased baking sheet. Form into a ring, firmly pressing
ends together. With scissors or a sharp knife, cut almost through ring
at 1-inch intervals. Turn each section slightly on its side. Bake in a
preheated 350°F. oven 20 to 25 minutes or until golden brown. If
necessary, cover with foil during last 5 minutes to prevent over browning.
Carefully remove from pan to wire rack. Combine confectioners' sugar, milk
and almond extract to make a glaze. Drizzle over coffee cake. Garnish
with reserved whole cherries. Refrigerate leftovers. Makes about 15
servings.
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