From Paulette Vickery's Recipe Collection

CHERRY CHEESE COFFEE CAKE: (Freezer Bread Dough)

breads, cakes

1 each loaf freezer bread dough
1 can cherry pie filling
1/2 cup raisins
6 oz cream cheese, softened
1/3 cup sugar
1/4 cup milk
2 tablespoon flour
1/4 teaspoon almond extract
1/2 cup flour
1/4 cup packed brown sugar
3 tablespoon butter

Thaw frozen bread dough in refrigerator over night. On lightly floured pastry board, roll dough into a 13-9 inch rectangle. Place in greased 13-9 inch baking pan. Cover and let rise, in warm, draft free place, till almost double in bulk, 1 1/2 hours. Stir raisins into cherry pie filling. Spread evenly over dough. In small mixing bowl, combine cream cheese, sugar, milk, 2 tablespoons flour, and almond extract. Beat till smooth. Pour mixture over filling. combine remaining flour and brown sugar. Cut in butter till mixture resembles coarse crumbs. Sprinkle mixture over cheese layer. Bake at 350 degrees, 40 minutes. Cool, cut into squares.

Yield: 16 servings





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