I love this coffee cake: it’s simple to make, very tasty, and looks fancy.
Cherry Cheese Coffee Cake
Cake & filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese (1 package), softened (seriously, the softened part is important!)
1/4 cup powdered sugar
1/2 tsp. vanilla or almond extract
1 21 oz. can cherry pie filling
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees 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 the center (Points will not meet.)
Using lightly floured Dough and Pizza Roller, roll dough into 14-in circle, pressing seams together to seal and leaving a 3-inch hole in the center. (The edges of the dough should be close to the edge of the stone, and imagine a juice can sitting in the hole in the middle. Don’t worry too much about the exact dimensions)
Pinch up the edges of the dough – on the outside and on the inner circle – to make a little edge to keep the filling in.
For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg, and vanilla.
Mix until smooth using a wooden spoon. (Honestly, it won’t really be smooth. Just do your best, mash up the biggest chunks, and don’t worry about the little chunks)
Spread cream cheese mixture over dough to within ½ inch of edges; top with pie filling.
Using Pizza Cutter, cut each remaining crescent dough triangle into thirds starting at the wide end opposite the point 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 golden brown; cool slightly.
For glaze, mix powdered sugar and milk until smooth using Skinny Scraper. (Start with less milk: add more milk if it is too thick, more powdered sugar if it is too thin.)
Drizzle glaze over coffee cake. (Be careful, if the glaze is too thin, it will just flow off the coffee cake and drip all over your stove…)
Cut into 12 pieces and serve warm using Mini Serving Spatula.
(It’s just as good cold; it’s best to serve it right from the stone – it doesn’t transfer well)