Cream Cheese Cherry Pound Cake
This is an absolutely delicious cream cheese and cherry pound cake with an orange flavored glaze. I know you'll love it and the simplicity of making it adds to the enjoyment. Family and company will ask for seconds! The recipe is below:
My snail mail address is:
Hands That Cook
P.O. Box 44
Choc, Al. 36254
Cream Cheese Pound Cake
1 and 1/2 cups butter, softened - I used salted butter
1- 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs - room temperature
1 1/2 tsp vanilla extract + 1/2 tsp of almond extract
3 cups all-purpose flour
1/8 tsp salt-- even though I used salted butter I still added the salt
1 pound jar or can of sweet OR sour cherries, drained, rinsed and drained again-sprinkle with flour so they won't sink to the bottom of the cake.
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Add vanilla and almond extracts, mixing well.
Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
Pour half the batter into a greased and floured 10-inch tube pan followed by the well placed cherries.Cover the cherries with the other half of the batter.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.(I did not use any pan of water in the oven with the baking cake)
Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
Glaze-
1 cup powdered sugar
1/2 tsp vanilla extract - I also used 1/2 tsp to 1 tsp. orange extract
A few tblsp water to your desired consistency
2 Tablespoons of melted butter
Mix together till desired consistency is reached, but should be thin. Add more water one teaspoon at a time to get the thinness you want. Drizzle over completely cooled cake. Enjoy it!!!
How to make Fudge Cherry Cream Cheese Dump Cake
SUBSCRIBE ???? HERE :
Don't forget to turn ON the BELL ????
Set your oven to 350°f
standard pan size 9x5
2 cans chewy pie filling
1 box fudge cake mix
whipped cream cheese (I did not measure) trust your quantity
My oldest son suggested I make this version of Dump Cake and I thank him. This was so good!
Other Recipes on Faiths Oven
How to make BUTTER CAKE/pound cake EASY
How to make German Chocolate Cake
How to make Stir Fry with Noodles Recipe
How to make AMAZING Fluffy Bread Sticks
Sun Dried Tomato Cream Chicken
How to make BLACKEYED PEAS
How to make Coffee Cake
How to make Easy Lemon Cake
Red Beans and Rice
Smoothie by my Five year old
How to make Candid Yams, Sweet Potatoes (Great for Thanksgiving)
How to Make Sweet Potato Casserole (Great for Thanksgiving)
How to Make the BEST French Toast Overnight | Cook Casserole
How to Roast Brussel Sprouts and Sweet Potatoes (Teriyaki)
Vegan Carrot Cake
Meatless Breakfast Tacos with Fried Potatoes with onions
How to make Potato Kale Sausage Soup
How to make Chicken Noodle Soup from Scratch
Meatless Breakfast Ideas Fruit Bowl
Cherry cheese coffee cake - Pampered Chef Large white stone recipe
Thank you for checking out this recipe demo for Pampered Chef's Cherry cheese coffee cake. For more product demos subscribe to my channel here. For product questions or orders please visit my website at pamperedchef.biz/missyshaw
Cherry Cheese Coffee Cake
2 pkg (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla or almond extract
1 can (21 oz) cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 tsps milk
Directions
Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center.
For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.
Lemon Cream Cheese Coffee Cake!
Have cake when ever you want it! Coffee Cake with a light lemon flavor and that Oh-So-Good Crunchy Streusel Topping!
Lemon Cream Cheese Coffee Cake
Ingredients
Crumble
1/2 cup sugar (100g)
2 tbsp light brown sugar, packed
1/4 tsp salt
1 1/2 cups AP flour (200g)
1/2 cup unsalted butter, melted (110g)
Filling
8oz light cream cheese, room temp (226g)
1 tbsp lemon zest (about 1 large lemon)
1/4 cup granulated sugar (50g)
1 tbsp all purpose flour
1 large egg
Cake
2 cups AP flour (256g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temp (110g)
1 cup granulated sugar (200g)
1 tbsp lemon zest (about 1 large lemon)
2 tbsp lemon juice
2 tsp vanilla extract
3 large eggs, room temp
1 cup light sour cream or Greek yogurt (230g)
I love this cake! If you make it, please, leave me a comment below!
Peace and Love!
Tony, The Cajun Bakes
Raspberry Cream Cheese Coffee Cake
In this video, you will see how to make Raspberry Cream Cheese Coffee Cake.
Check out my channel for more Amazing Recipes:
Ingredients:
Cake Batter
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 cup sugar
1 egg
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
Crumb Topping
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon cinnamon
4 tablespoons cold butter, cubed
1/4 - 1/3 cup raspberry jam, seeded or seedless, whatever you like
Breakfast Recipe: Raspberry Cream Cheese Coffee Cake by Everyday Gourmet with Blakely
This VERY impressive coffee cake will seriously blow your mind. I could barely get it out of the oven before everyone devoured it. It's everything you could ever want in a special breakfast treat. Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to Everyday Gourmet with Blakely! For complete recipe go to Don't forget to follow me on IG @EverydayGourmetwithBlakely!