A Coffee Cake and a Prayer


Pastor, priest, minister…someone to shepherd the flock, but more often than not, their position in the church is viewed as CEO rather than someone caring for the souls of people.

These God ordained leaders of our churches face HUGE challenges and seem to bear a target on their back ready for satan’s attacks.

In his book, “Pastors at Greater Risk” H. B. London shares the following statistics on pastors:

  • 13% have marriages which have fallen apart and ended in divorce
  • 23% have been fired or pressured to resign their ministry position
  • 33% felt burned out within their first five years of ministry
  • 45% have experienced depression or burnout to the degree of needing a leave of absence
  • 56% of pastor’s wives say they have no close friends
  • 80% believe pastoral ministry affects their families negatively
  • 94% feel under pressure to have a perfect family

God’s leaders need some extra love and care which you can provide for them through words of encouragement and prayers lifted up on their behalf. Take it to the next step and ask God specifically how He would have you personally ministry to your pastor.

At Shepherd’s Gate Inn we host a monthly gathering for our local pastors. As they come together for God to feed their souls, we nourish their bodies with a tasty breakfast!

One of the items on today’s menu for the Pastor’s Breakfast was Cherry Cream Cheese Coffee Cake. Here’s the recipe so you can bake it and share it with your pastor over a cup of coffee or tea…and don’t forget to serve up a large portion of encouragement with your words!!!

Cherry Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

2 1/4 c. flour
3/4 c. sugar
3/4 c. cold butter, cubed
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 egg, lightly beaten
3/4 c. sour cream
1 t. almond extract

8 oz. cream cheese, softened
1/4 c. sugar
1 egg, lightly beaten
21 oz. cherry pie filling
1/2 c. slivered or sliced almonds

  1. Combine flour and sugar; cut in butter until crumbly. Set aside 3/4 c. crumb mixture. Add the baking powder, baking soda and salt to the remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended.
  2. Press into bottom and 1 inch up the sides of an ungreased 9 inch springform pan. Place on a baking sheet.
  3. For filling, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.
  4. Bake at 350 degrees for 50-60 minutes or until center is set. When cooled, carefully run a knife around edge of pan to loosen. Remove sides of pan. Store in refrigerator.

Yield: 12 servings

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