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Cherry Cheese Loaves Recipe

Cherry Cheese Loaves Recipe photo by Taste of Home

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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

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Cherry Cheese Loaves Recipe

Prep: 1-1/2 hours + chilling Bake: 20 min. + cooling

Yield: 40 Servings

90 20 110

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/2 cup sugar
2 eggs
4 cups all-purpose flour
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
GLAZE:
2 cups confectioners' sugar
1/4 cup 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 12-in. x 8-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. 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.

Originally published as Cherry Cheese Loaves in Taste of Home February/March 2003, p27

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Cherry Cheese Loaves

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Reviewed on Oct. 05, 2011 by nomad1125

I had a very difficult time with the dough. It was very sticky and I had a hard time rolling it and picking it up to move to the baking sheet. Also the loves did not hold their shape well due to the stickiness and thin dough. I have worked with dough before and this was very thin. Has anyone added additional flour to the recipe? The flavor was good. I used less almond flavoring than called for. I will try it again with more flour added. If that doesnt change the roll out and transfer to the pan, I probably wont make it again.

Reviewed on Oct. 13, 2010 by L Lee

I first saw Cherry Cheese Loaves when my friend made it several years ago. It was so pretty I couldn't believe it was homemade. I made it a few times after that and had the same beautiful and delicious results. I haven't made it for quite some time, but decided to again this week with made from scratch raspberry filling instead of cherry filling. It was so delicious. I am really surprised that more people haven't written rave reviews of this amazing recipe.

Reviewed on May. 15, 2010 by muffinbean

These are divine. The filling is to die for, and the bread itself is so soft and scrumptious. I'm usually not an almond person, but the almond in the filling/glaze really added to the whole recipe. I will definately be making this again!