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Cherry Cheese Loaves

This has become my "trademark" dessert. I'm asked to take it everywhere I go! Diagonal cuts in the dough give this coffee cake a pretty look without the extra work of braiding it. -Carolyn Gregory, Hendersonville, Tennessee
  • Total Time
    Prep: 1-1/2 hours + chilling Bake: 20 min. + cooling
  • Makes
    4 loaves (10 slices each)

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup sour cream
  • 1/2 cup butter, cubed
  • 1/2 cup sugar
  • 2 large eggs
  • 4 cups all-purpose flour
  • FILLING:
  • 11 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 teaspoon almond extract

Directions

  • In a large bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110°-115°. Add to yeast mixture. Add sugar and eggs; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate overnight.
  • For filling, in a small bowl, beat the cream cheese, sugar, egg and extract until smooth; set aside. Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12x8-in. rectangle.
  • Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over cream cheese. Fold lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased baking sheets.
  • With a sharp scissors, make several 1-in. diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour.
  • Bake at 375° for 20-25 minutes or until lightly browned. Combine glaze ingredients until smooth; drizzle over warm loaves. Cool on wire racks. Refrigerate leftovers.
Nutrition Facts
1 slice: 173 calories, 7g fat (4g saturated fat), 35mg cholesterol, 58mg sodium, 25g carbohydrate (15g sugars, 1g fiber), 3g protein.
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