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Apple Cream Cheese Coffee Cake Recipe
|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)|
|Ground cinnamon||1⁄2 Teaspoon|
|Canned apple pie filling||20 Ounce (1 Can)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3080 Calories from Fat 1591
% Daily Value*
Total Fat 179 g276.1%
Saturated Fat 56.4 g282%
Trans Fat 8 g
Cholesterol 228.7 mg
Sodium 3130.5 mg130.4%
Total Carbohydrates 337 g112.2%
Dietary Fiber 18.6 g74.6%
Sugars 124 g
Protein 42 g83.2%
Vitamin A 94.1% Vitamin C 16.3%
Calcium 58.6% Iron 55.9%
*Based on a 2000 Calorie diet
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.