Apple-Cream Cheese Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Very delicious for brunch. Warm cinnamony goodness. This takes a little extra time, but it is a very lovely presentation. Most of the time I add about a teaspoon of cinnamon to the cream cheese mixture to add a little more cinnamon. From Betty Crocker Ingredients:
1 (8 ounce) package cream cheese |
1/3 cup sugar |
1 teaspoon grated lemon peel |
2 teaspoons lemon juice |
2 cups original bisquick baking mix |
1 (3 ounce) package cream cheese |
1/4 cup firm butter or 1/4 cup margarine |
1/3 cup milk |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
1 (21 ounce) can apple pie filling |
1/4 cup chopped walnuts |
Directions:
1. Heat oven to 425°F Lightly grease cookie sheet.
2. In medium bowl, beat 8 ounces cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
3. Place Bisquick mix in a large bowl. Cut in 3 ounces cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in milk. Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 8 to 10 times.
4. Roll dough into 12x8-inch rectangle. Place on cookie sheet.
5. Spread reserved cream cheese mixture 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 strips. In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
6. Bake 12 to 15 minutes or until golden brown. Cool 10 minutes. Carefully place on cooling rack; cool completely. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Store in refrigerator.
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