Apple Cream Cheese Coffee Cake Recipe
Ingredients
| Cream cheese | 3 Ounce | |
| 1/4 cup firm margarine or butter | ||
| Bisquick mix | 2 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
| Cream Cheese Filling | ||
| Sugar | 2 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Apple pie filling | 1 Can (10oz) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
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.
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.
Chef
