"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Coffee Cake International "Connelly Christmas Breakfast" Recipe

  Tried it? Rate this Recipe:


This recipe for Coffee Cake International "Connelly Christmas Breakfast", by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Krage Connelly
Added: Tuesday, October 7, 2008


3/4 cup butter
1-1/2 cups granulated sugar
3 eggs
1/2 tsp almond extract
3 cups all-purpose flour
1-1/2 tsp baking soda
8 oz sour cream
1 (21 oz) can cherry fruit filling
Streusel topping (recipe follows)

Preheat oven to 375. Spray two 9-inch round cake pans with non-stick spray. Cream together butter and sugar. Beat in eggs until mixture is very light and fluffy. Add almond extract. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Divide batter evenly between cake pans, spreading cherry fruit filling on top. Sprinkle streusel topping over cherry fruit filling. Bake 25 to 35 minutes until cake tests done.

Streusel Topping:
Combine 1/2 cup flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Cut in 1/4 cup butter until crumbly.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!