Cherry Almond Twist with Almond Glaze
Cherry Almond Twist with Almond Glaze
Wonderful and Sweet. Cherry Almond Twist is perfect for on a weekend morning when you have extra time to linger over your morning coffee. Homemade coffee cakes are always a welcomed sight in my house. This recipe is super delicious. The original recipe calls for cherry preserves that you melt and brush on the warm loaves. Instead, we made an almond cream cheese icing, tinted it pink and drizzled it over the loaves.
Dried cherries both sweet and sour are available at most of not all grocery stores. Cherries can be eaten as a snack or used in baked goods and desserts as you would use raisins. Living in Wisconsin we have available to us Door County cherries. The peak cherry season is mid-July to mid-August. Door County has 2,500 acres of cherry orchards. The average Door County cherry tree produces about 7,000 cherries. That’s enough to make 28 cherry pies!
For a festive holiday look, tint the almond cream cheese frosting green and drizzle over coffee cake. Make “holly” berries from candied cherries and holly leaves with green spearmint leaves. You’ll have a delicious coffee cake perfect to serve on Christmas morning. Tint the icing green or red with gel food coloring to add to the festive touch. Coffee cakes are a favorite here on Turnips 2 Tangerines and this is one of our favorite recipes.
Cherry Almond Twist with Almond Cream Cheese Icing
- 1 cup dried tart cherries
- 2 cups boiling water
- 3 1/2 to 4 cups flour
- 2 packages active dry yeast
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 1 egg
- 1/2 teaspoon almond extract
- 1 3 oz package cream cheese, softened
- 1 tablespoon butter, softened
- 1 teaspoon almond extract
- 1 1/2 cups sifted powdered sugar
- 1 to 2 tablespoons milk
- few drops red food coloring, optional
- Place cherries in a small bowl. Pour enough boiling water over to cover. Cover and let stand for 10 minutes; drain well.
- Meanwhile, in a large bowl, stir together 2 cups of flour and yeast. In a small saucepan, combine milk, sugar, butter and salt. Heat and stir over medium heat just until warm (120 F to 130 F) and butter almost melts. Add milk mixture to flour mixture along with egg and almond extract. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cherries and as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide dough into four portions. Cover; let rest 10 minutes.
- Meanwhile, grease two baking sheets; set aside. Shape each dough portion into a 20-inch long rope. Twist two of the ropes together. Bring ends together; seal to form a ring. Place on one prepared baking sheet. Repeat with remaining dough.
- If desired, place a greased 6-ounce custard cup or removable center of a tube pan inside the ring to keep the center of the bread perfectly round. Cover dough; let rise in warm place until nearly double in size, about 30 minutes.
- Bake at 350 F oven for 25 to 30 minutes or until brown, if necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking. Remove bread from baking sheets to wire racks.
- Drizzle Almond Cream Cheese Icing over warm Cherry Almond Twist. Sprinkle with sliced almonds. Serve warm or cool to room temperature. Makes 2 loaves.
- Make Almond Cream Cheese Icing: In a medium mixing bowl, beat cream cheese, butter and almond extract with electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, beating well. Beat in 1 or 2 tablespoons milk and few drops of food coloring, if using. Beat until creamy. Stir in additional milk, 1 teaspoon at a time to make icing of spreading consistency, if needed. Makes 2 coffee cakes.
*I found this recipe in Better Homes and Gardens, “Hometown Cooking” Magazine from August 2001.* To find out where and when to pick your own Door Cherries or to purchase Door County cherry products check out Wisconsin Cherry Growers.Another fantastic site to check out and to find out where you can “Pick” just about anything in your area go to Pick Your Own.
16 Comments on “Cherry Almond Twist with Almond Glaze”
Dear Lynn, This is right up my alley. Your twist looks irresistible. I would love to try this sometime soon. It perfect with coffee in the morning. Blessings, Catherine xo
Thanks for linking up my Friday Flash Blog on The Jenny Evolution. I'm back from vacation in central Colorado and ready for a great party this week. See you there!
Hi Jenny~ Hope you had a great vacation and glad your back! See you next time! Lynn
Wow, another great and delicious recipe! Yuum!
Hi Jagoda! Thanks! Thanks for stopping by:) Lynn
Wow Lynn, you outdid yourself with this delicious recipe. Cherries and almonds make a wonderful combination. I hope to give this a try when everyone goes back to school and I'll have more time to bake this cherry twist. Thanks so much for sharing this with Foodie Friends Friday this week.
I'm sharing this on my FB page on Sunday.
Look forward to seeing you again soon.
That looks like a great breakfast for a special day 🙂
Hi Rachel! I would like to try this over the holidays and make the icing green…..I think with the red cherries it would be festive:) Lynn
Wow…that looks delicious! I wish I was having that tomorrow morning. I have boxes of those little booklets and magazines as well that date back to at least 1985 🙂
I guess we would have quite a collection of recipe booklets:) Probably would take weeks to go through all the boxes we have!! (I keep mine in plastic totes, my hubby hates those darn things lol) Have a great day and thanks for stopping by~ Lynn
Your Cherry Almond Twist is just beautiful and so full of flavor! Thank you so much for sharing your delicious recipe with Full Plate Thursday.
Have a great weekend!
Hi Miz Helen~ Thanks for stopping by and it's always my pleasure to share at Full Plate Thursday~ Lynn
Hi Lynn, this cheery almond twist look wonderful. It look really perfect and very delightful to go with coffee. Love the glaze icing, finger licking good. :))
Hi Amelia~ You are so right, this is wonderful with a cup of coffee:) And the icing is finger licking good:)
Your sweet wreath is beautiful and with all these cherries must have been so tasty!
Thanks for stopping by Katerina~ It's wonderful with a cup of coffee:)