Holiday Coffee Cake

Recipe Ingredients

1		Maraschino cherries - (10 oz)
1		Cream cheese - (8 oz) - softened
1/2 cup	46g / 1.6oz	Slivered almonds
1/2 cup	99g / 3.5oz	Granulated sugar
1/2 teaspoon	2.5ml	Almond extract
2		Crescent rolls - (8 oz ea)
1/2 cup	99g / 3.5oz	Confectioners' sugar
1 teaspoon	5ml	Milk - (to 2)
1/4 teaspoon	1.3ml	Almond extract

Recipe Instructions

Drain maraschino cherries; discard juice or save for another use. Reserve 8 to 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 by 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 degree 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.

This recipe yields 15 servings.

Source:
Cherry Marketing Institute at http://www.cherrymkt.org

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