Wednesday, December 17, 2014

Cherry Candy Cane Coffee Cake

This came in my mailbox today..YUMMM

Cherry Candy Cane Coffee Cake

 
 
3 (8 ounce) Packages Refrigerated Crescent Roll Dough
21 Ounce Can Cherry Pie Filling
8 oz. Cream Cheese
1/4 Cup Powdered Sugar
1 Egg
1/2 tsp. Vanilla or Almond Extract
(Makes two candy cane coffee cakes.)

 

Preheat oven to 350 degrees.
Unroll crescent dough and arrange 1 1/4 packages of the crescent dough into a candy cane for each coffee cake.
Lightly flour and roll out the seams.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
Cut the remaining dough into 1 1/2" strips. Arrange over filling evenly in a diagonal stripe pattern. Press ends to seal outer edges. Bake 25-30 minutes or until golden brown. Cool slightly.
Sprinkle with powdered sugar.

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