Cream Cheese Cherry Coffee Cake

by Brennans Market Admin

Serving Size: Serves 10-12


1 cup butter, softened

8 oz cream cheese, softened

1 1/3 cups sugar

1 teaspoon almond flavoring

1/2 teaspoon vanilla

4 eggs

2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups frozen, thawed, red tart cherries, completely drained or fresh, drained, unsweetened Door County Pie Cherries

1/2 cup pecans, chopped

1/4 cup flour

Adapted From:

A great coffee cake for any time of day.

Beat butter, cream cheese, sugar and flavorings until smooth. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and sift into creamed mixture. Put cherries and pecans in a bowl. Sift 1/4 cup flour over them and mix to coat. Fold into batter.

Spoon into a greased 10-inch tube pan. Bake at 350 degrees for 1 hour and 10 minutes or until cake tests done. Let cool for 5 to 10 minutes before removing from pan.