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Apple Cream Cheese Coffee Cake

The.french.connection's picture
Ingredients
  Cream cheese 3 Ounce (1 Package)
  Firm margarine/Butter 1⁄4 Cup (4 tbs)
  Bisquick baking mix 2 Cup (32 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Cream cheese filling 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Sugar 2 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Canned apple pie filling 20 Ounce (1 Can)
  Chopped walnuts 1⁄4 Cup (4 tbs)
Directions

Cut cream cheese and margarine into baking mix.
Stir in milk.
Turn dough onto cloth-covered surface well dusted with baking mix; gently roll in baking mix to coat.
Knead lightly 8 to 10 times.
Roll into rectangle, 12 x 8 inches; place on lightly greased cookie sheet.
Spread Cream Cheese Filling down center of rectangle.
Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle.
Fold strips over filling, overlapping.
Mix sugar and cinnamon; sprinkle over top.
Cover and refrigerate up to 24 hours or bake immediately.
Heat oven to 425°F Bake uncovered until golden, 12 to 15 minutes; cool 10 minutes.
Carefully place on wire rack; cool completely.
Spoon pie filling down center of coffee cake.
Sprinkle with walnuts.
Refrigerate any remaining coffee cake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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