Wednesday, July 2, 2008

Cherry Crescent Coffee Cake

I found this recipe in a Taste of Home magazine and it is so yummy. Refrigerated crescent rolls and cherry pie filling make this lovely coffee cake a cinch to prepare! (I don't know why they call it a coffee cake cause it doesn't have coffee in it and it's nothing like a cake.) The cherry-cream cheese filling is delectable while the pretty drizzled glaze adds the perfect touch of sweetness.

Cherry Crescent Coffee Cake

1 (8 oz.) cream cheese, softened

3/4 cup confectioner's sugar, divided

1 egg

1/2 teaspoon vanilla extract

2 tubes (8 oz.each) refrigerated crescent rolls

1 can(21 oz.) cherry pie filling

2 to 3 teaspoons milk

In a small mixing bowl, beat cream cheese and 1/4 cup confectioner's sugar until smooth. Add egg; beat just until combined. Stir in vanilla: set aside. Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-inch pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends towards the center. Lightly press seams together. Spread cream cheese mixture over dough to within 1/2 inch of edges. Top with pie filling to within 1/2 inch of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edge to seal. Bake at 375 for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioner's sugar and enough milk to achieve drizzling consistency; drizzle over coffee cake. Yield: 12 servings

This recipe is from the Taste of Home magazine. March/April 2005 issue

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