|Cherry Crescent Coffee Cake|
This was my first time trying out this recipe, which I found long ago in my Taste of Home Holiday magazine. It looks beautiful and it tastes like an amazing homemade cherry cream cheese danish. Best of all, it is super easy! I made it for my friend Emily’s bridal shower, and it received rave reviews. 🙂
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners’ sugar, divided
1/2 teaspoon vanilla extract
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (21 ounces) cherry pie filling
2 to 3 teaspoons milk
In a small bowl, beat cream cheese and 1/4 cup confectioners’ 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-in. pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a 3-in. hole in the center. Lightly press seams together.
Spread cream cheese mixture over dough to within 1/2 in. of edges. Top with pie filling to within 1/2 in. 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 confectioners’ sugar and enough milk to achieve drizzling consistency; drizzle over warm coffee cake. Yield: 12 servings.
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