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APPLE-CREAM CHEESE COFFEE CAKE Recipe

   
 

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     APPLE-CREAM CHEESE COFFEE CAKE

Category   Breakfast - Brunch
Sub Category   None

Ingredients
1 PKG 3 OZ CREAM CHEESE
1/4 C FIRM BUTTER
2 C BISQUICK BAKING MIX
1/3 C MILK
2 TAB SUGAR
1/2 TEA CINNAMON
1 20 OZ CAN APPLE PIE FILLING
1/4 C CHOPPED WALNUTS
 
CREAM CHEESE FILLING
1 8 OZ PKG CREAM CHEESE SOFTENED
1/3 C SUGAR
1 TEA GRATED LEMON PEEL

Instructions
BEAT ALL INGREDIENTS UNTIL WELL MIXED. CUT CREAM CHEESE AND BUTTER INTO BAKING MIX. STIR IN MILK. TURN DOUGH ONTO CLOTH-COVERED SURFACE WELL DUSTED WITH BAKING MIX; GENTLY ROLL IN BAKING MIX TO COAT. KNEAD LIGHTLY 8 TO 10 TIMES. ROLL INTO RECTANGLE, 12 x 8 INCHES; PLACE ON LIGHTLY GREASED COOKIE SHEET. SPREAD CREAM CHEESE FILLING DOWN CENTER OF RECTANGLE. MAKE CUTS, 2 1/2 INCHES LONG, AT 1 INCH INTERVALS ON 12 INCH SIDES OF RECTANGLE. FOLD STRIPS OVER FILLING, OVERLAPPING. MIX SUGAR & CINNAMON; SPRINKLE OVER TOP. (COVER AND REFRIGERATE UP TO 24 HOURS) HEAT OVEN TO 425. BAKE UNCOVERED UNTIL GOLDEN, 12 TO 15 MIN; COOL 10 MIN. CAREFULLY PLACE ON WIRE RACK; COOL COMPLETELY. SPOON PIE FILLING DOWN CENTER OF COFFEE CAKE. SPRINKLE WITH WALNUTS. REFRIGERATE ANY REMAINING COFFEE CAKE. MAKES 4 TO 6 SERVINGS.


Originally Submitted
5/14/2017





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