I have this wonderful Taste of Home Cookbook, full of great kitchen tested recipes. I decided to try the Cherry Cream Cheese Coffee Cake from pg. 514. This will also be my submission for Bookmarked Recipes this week :)
This is very good, I’ve kept it in the fridge and had a piece each morning for the last few days LOL.
1) The instructions say to take the crust batter and “press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan”…. What the don’t tell you is that this is a very sticky batter this will tick you off while trying to “press” (right!) it into the pan. I will most likely make this again, so next time I will use latex gloves. What a mess!
2) I had two small, half empty jars of blackberry and blueberry jam in the fridge. So I used cherry pie filling on one third, and the jams on the other two thirds. The cherry pie filling set great, the blueberry set pretty well, the blackberry soaked through the cheesecake portion. It still tasted good, but wasn’t as pretty. Maybe next time I will some blueberry and other pie fillings to try :)
3) The crust is rather thick at the outer edge. It’s tasty though, but I would probably try to make that a little thinner next time by “pressing” (HA!) more onto the bottom than the sides.
adapted from Taste of Home 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
1 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling (see note above)
1/2 cup slivered almonds (I didn’t use these)
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.
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