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Cherry Cheese Coffee Cake Recipe

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This recipe for Cherry Cheese Coffee Cake, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Whitney J. Bundy
Added: Saturday, May 17, 2008


2 (8 oz. each) pkg. refrigerated crescent rolls

8 oz. cream cheese
1/4 c. confectioners' sugar
1 egg
1/2 tsp. vanilla or almond extract

1 (21 oz.) can cherry pie filling

1/2 c, confectioners' sugar
2 - 3 tsp. milk

Preheat oven to 350. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of a large round baking stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14 inch circle with a 3 inch hole in the center.

Combine the cream cheese, sugar, egg and vanilla; 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 to a glaze consistency and drizzle over coffee cake.

This coffee cake has a festive appearance, tastes great and makes a beautiful Christmas dessert. Brittany, Mollee and I have made this dessert many times together.




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