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Cherry Cheese Coffee Cake


Coffee Cake

  • 1 package cream cheese, softened (8oz)
  • 1/3 cup powdered sugar
  • 1 egg, separated
  • 1/2 tsp. vanilla or almond extract
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  • 2 packages. refrigerated crescent rolls
  • 1 cup canned cherry pie filling


  • 1/2 cup powdered sugar
  • 2-3 tsp. milk


Preheat oven to 350 degrees F. For coffee cake, combine cream cheese, powdered sugar, egg yolk and vanilla in large bowl; mix until smooth. Set aside. Unroll crescent dough; set aside 2 rectangles.

Separate remaining dough into 12 triangles; arrange on greased 14 inch pizza pan with points toward the center. Pat our dough with fingers to cover pan, pressing seams together to seal. Using 3 inch biscuit cutter, cut out center of circle; discard.

Spread cream cheese mixture over dough to within 1/2 inch of edges; top with pie filling. Pat out reserved dough with fingers to form 7x6 inch rectangle; cut lengthwise into 12 strips. Twist strips; place in spoke-like fashion over filling. Brush strips with lightly beaten egg white.

Bake 25-30 minutes or until golden brown; cool slightly.

For glaze, stir together powdered sugar and milk in small bowl until smooth. Drizzle over coffee cake. 12 servings.

By Robin from Washington, IA

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