Breakfast, Cakes and Frostings

CHERRY CHEESE COFFEE CAKE

  • 2 (8oz ea) packages Refigerated Crescent Rolls
  • 1 (8oz) package Cream Cheese, softened
  • 1/4 cup Powdered Sugar
  • 1 Egg
  • 1/2 teaspoon Vanilla or Almond Extract
  • Glaze

    • 1. Preheat oven to 350°. Unroll crescent dough. Seperate into 16 triangles, reserving 4 triangles for decoration. On a large pizza stone, arrange 12 triangles in a circle with wide ends toward the outside edge of stone and points toward the center. (Points will not meet.) With lightly floured mini rolling pin, roll dough to 14 inch circle, pressing seams together to seal and leaving a 3 inch hole in the center.

    2. For filling, combine cream cheese, powdered sugar, egg and vanilla or almond extract; mix until smooth. Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Using a pizza cutter, cut each remaining triangle into thirds starting at wide end opposite the points and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges.

    3. Bake at 350° for 25-30 minutes or until golden brown; cool slightly. Drizzle glaze over coffee cake. Serve warm.

    GLAZE: Mix 1/2 cup powdered sugar with 2-3 tbls milk until smooth.

    Makes 12 slices

    Source: Pampered Chef

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!