Breakfast, Cakes and Frostings

CHERRY CRESCENT COFFEE CAKE

  • 1 package (8 oz) Cream cheese, softened
  • 3/4 c Powdered sugar
  • 1 Egg
  • 1/2 t Vanilla
  • 2 tubes (8 oz each) Refrigerated crescent rolls
  • 1 can (21 oz) Cherry pie filling

    • In a small mixing bowl, beat cream cheese and 1/4 c powdered sugar until smooth. Add egg; beat just until combined. Stir in vanilla, set aside.

    Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-inch pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a three inch hole in the center. Lightly press seams together.

    Spread cream cheese mixture over dough to within 1/2 inch of edges. Top with pie filling to within 1/2 inch of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edge to seal.

    Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining powdered sugar and enough milk to achieve drizzling consistency; drizzle over coffee cake.

    Yield 12 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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