Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple-Cream Cheese Coffee Cake
- add review
- #28066
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
3 comments
ingredients
1 package (3 ounce size) cream cheese
1/4 cup butter or margarine (firm)
2 cups biscuit baking mix
1/3 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (21 ounce size) apple pie filling
1/4 cup chopped walnuts
Cream Cheese Filling
1 package (8 ounce size) cream cheese, softened
1/3 cup sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
directions
Heat oven to 425 degrees F. Lightly grease cookie sheet.
Cut cream cheese and butter into baking mix. Stir in milk. Turn dough onto surface well dusted with baking mix; roll in baking mix to coat. Knead 8 to 10 times.
Roll dough into rectangle, 12 x 8 inches. Place on 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 strips. Mix sugar and cinnamon; sprinkle over top.
Bake 12 to 15 minutes or until golden; 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.
For Cream Cheese Filling: Beat all ingredients on medium speed until smooth.
added by
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more coffee cake recipes
reviews & comments
October 5, 2013
Once you piece the directions together for assembly of the cake (thank you to the other reviews) this recipe is outstanding! Just read the suggestions through and you'll figure it out. Makes sense once you think about it.
I'm sorry but it is confusing. It doent say what to do with the apples.
Looks like the submitter of the recipe left that step out. I believe you want to spread the apple pie filling over the cream cheese layer.
I realize the prior comment was posted some time ago, but perhaps this will answer the question for others. I made this coffee cake for guests at my B&B, and they loved it. They like it with vanilla yogurt on the side, and a couple of them heated up to have with ice cream later in the afternoon. I do think the directions were very clear. The coffee is shaped into an 8 by 12 rectangle shape. The filling goes on top of the rectangle, in a "row" down the middle. The plain strips left along the side are cut into "strips" an inch wide and - as the directions say - about 2.5 inches long. Think of fringe on both sides. Think "strudel". I cut mine at a bit of a slant. The strips on then folded over the top of the filling. After baking, the topping goes down the middle of the rectangle which is comprised of the base, filling, and folded strips. I particularly like the recipe because it is not one of those that guests can tell is made from a Bisquick base.
I wish I had a visual. I would like to try this recipe but the instuctions are confusing. Does the filling go inside the cake or on top? Will the rectangular cake stay together without a pan with side? What strips are you talking about layering on top?