Cherry Cheese Coffee Cake by Jeanie Hesse - Musely
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Cherry Cheese Coffee Cake

posted in Food & Drink > Recipes
07/09/2015
  • Cake & filling
    2 (8 oz. each) pkgs. refrigerated crescent rolls
    8 oz. cream cheese
    1/4 cup powdered sugar
    1 egg
    1/2 tsp. vanilla or almond extract
    21 oz. can cherry pie filling

    Glaze
    1/2 cup powdered sugar
    2-3 teaspoons milk

  • Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern.

  • Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

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