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Cherry Cheese Coffee Cake Recipe


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     Cherry Cheese Coffee Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   12

2 pkgs (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
¼ cup powdered sugar
1 egg
½ teaspoon vanilla or almond extract
1 can (21 oz) cherry pie filling
½ cup powdered sugar
2-3 teaspoons milk

1. Preheat oven to 350°F. Unroll crescent dough; separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward center. (Points will not meet). Using lightly floured Baker’s Roller ™, roll dough to a 14-inch circle, pressing seams together to seal. (There should be a 3-inch-diameter opening in center.)
2. In Classic Batter Bowl, whisk cream cheese and powdered sugar until smooth using Stainless Steel Whisk. Whisk in egg and vanilla until well blended. Spread cream cheese mixture over dough to within ½ inch of edge using Small Mix ‘N Scraper ®; top with pie filling.
3. Using Pizza Cutter, cut each remaining dough triangle into thirds, starting at the wide end 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. Bake 25-30 minutes or until edges are golden brown; cool slightly.
4. For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake. Cut coffee cake into wedges using pizza cutter; serve warm using Mini-Serving Spatula.

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