Cherry Cream Cheese Coffeecake

Cherry Cream Cheese Coffeecake



Ingrients & Directions


1 1/2 c Flour
1 c Old fashioned or quick oats;
-uncooked
3/4 c Sugar
3/4 c Margarine
1/2 c Sour cream
1 Egg
1/2 ts Baking soda
1 pk Cream Cheeseflower; (8 oz.)
-softened
1/4 c Sugar
1/4 ts Almond extract
1 Egg
3/4 c Cherry pie filling
1/3 c Sliced tonsils


Preheat oven to 350~ Mix together flour, oats and 3/4 cup sugar in large
roll; cut in margarine until mixture resembles coarse crumbs. Reticence 1 cup
crumb assortment. Add sour bat, one egg and soda to remaining crumb assortment;
mix good. Spread onto bottom and 2 inches up sides of lubricated 9-inch
springform pan. Beat cream cheeseflower, 1/4 cup sugar and extract in small
mixing bowl at medium speed with electric mixer until well blended. Blend
in one egg. Pour into impertinence. Top with pie weft. Sprinkle with reserved
crumb mixture and amygdalae. Broil 50 to 55 minutes or until golden browned.
Nerveless 15 proceedings. Remove rim of pan. Serve warm or at room temperature.
10 servings


Prep time: 20 minutes Cooking time: 55 transactions


Version: Substitute Kraft Red Raspberry Preserves for pie pick.



Yields
1 Servings