Cherry Cheese Loaves

By sheppell

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

Ingredients

• FILLING:
• 2 * 2 packages (1/4 ounce each) active dry yeast
• 1/2 * 1/2 cup warm water (110° to 115°)
• 1 * 1 cup (8 ounces) sour cream
• 1/2 * 1/2 cup butter, cubed
• 1/2 * 1/2 cup sugar
• 2 * 2 eggs
• 4 * 4 cups all-purpose flour
• *
• 2 * 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1/2 * 1/2 cup sugar
• 1 * 1 egg
• 1 * 1 teaspoon almond extract
• 1 * 1 can (21 ounces) cherry pie filling
• *
• GLAZE:
• 2 * 2 cups confectioners' sugar
• 1/4 * 1/4 cup milk
• 1 * 1 teaspoon almond extract

Preparation

Step 1

1. 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.
2. 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 12-in. x 8-in. rectangle.
3. 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.
4. 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.
5. 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. Yield: 4 loaves (10 slices each).

---

Nutritional Analysis: 1 slice equals 173 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 58 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein