How To make Cheery Cheese Cofee Cake
1 pk Cream cheese; softened, 8 oz
1/3 c Powdered sugar
1 Egg; separated
1/2 ts Vanilla
2 cn Crescent rolls
1 c Cherry pie filling
Powdered sugar glaze; option
yolk and extract together until smooth. Remove rolls from cans. Save 4 pieces of dough and arrange the other 12 pieces on pizza pan with large points in center. Push the dough together to cover the pan, leaving center open. Fold up the center tips of dough to leave hole in middle. Spread cr4eam cheese mixture over dough. Top with pie filling. Press perforations on saved dough and cut lengthwise into 8 stirips. Twist each strip and lay over filling like spokes ona wheel. Fold dough over psokes around outer edge and also fold tips of dough in center. Brush dough with beaten egg white. Bake for 25 to 30 minues or until golden brown. Drizzle with glazre if desired. Serve warm. Source: The Pampered Chef's Favorites. -----
How To make Cheery Cheese Cofee Cake's Videos
How To Make Cherry Cream Cheese Ring
How to make a cherry cream cheese ring! SUPER EASY an delicious!!
Blueberry Cream Cheese Coffee Cake with Lemon Icing!
A light and decadent lemon blueberry cream cheese coffee cake recipe, perfect for a springtime brunch or dessert!
FULL RECIPE and INSTRUCTIONS:
Don't forget to SUBSCRIBE!
Ingredients:
Lemon Sour Cream Cake Layer
¾ cup granulated sugar
1 tbsp lemon zest
2 large eggs - room temperature
1 tsp pure vanilla extract
⅓ cup vegetable oil
½ cup sour cream - room temperature
1 ½ cup all-purpose flour - (192g)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Blueberry Cream Cheese Filling
8 oz. cream cheese - softened
¼ cup granulated sugar
1 large egg - room temperature
1 tsp pure vanilla extract
1 cup blueberries - fresh, or thawed from frozen and drained
Crumb Topping
¼ cup salted butter - cold, cut into small cubes
¼ cup granulated sugar
¾ cup all-purpose flour - (96g)
Lemon Icing
2 ½ cups powdered sugar, sifted - (282g)
3-4 tbsp fresh lemon juice
FULL INSTRUCTIONS AND TIPS:
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Cherry cheese coffee cake - Pampered Chef Large white stone recipe
Thank you for checking out this recipe demo for Pampered Chef's Cherry cheese coffee cake. For more product demos subscribe to my channel here. For product questions or orders please visit my website at pamperedchef.biz/missyshaw
Cherry Cheese Coffee Cake
2 pkg (8 oz each) refrigerated crescent rolls
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp vanilla or almond extract
1 can (21 oz) cherry pie filling
Glaze
1/2 cup powdered sugar
2-3 tsps milk
Directions
Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center.
For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.
Lemon Cream Cheese Coffee Cake!
Have cake when ever you want it! Coffee Cake with a light lemon flavor and that Oh-So-Good Crunchy Streusel Topping!
Lemon Cream Cheese Coffee Cake
Ingredients
Crumble
1/2 cup sugar (100g)
2 tbsp light brown sugar, packed
1/4 tsp salt
1 1/2 cups AP flour (200g)
1/2 cup unsalted butter, melted (110g)
Filling
8oz light cream cheese, room temp (226g)
1 tbsp lemon zest (about 1 large lemon)
1/4 cup granulated sugar (50g)
1 tbsp all purpose flour
1 large egg
Cake
2 cups AP flour (256g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temp (110g)
1 cup granulated sugar (200g)
1 tbsp lemon zest (about 1 large lemon)
2 tbsp lemon juice
2 tsp vanilla extract
3 large eggs, room temp
1 cup light sour cream or Greek yogurt (230g)
I love this cake! If you make it, please, leave me a comment below!
Peace and Love!
Tony, The Cajun Bakes
How to make Fudge Cherry Cream Cheese Dump Cake
SUBSCRIBE ???? HERE :
Don't forget to turn ON the BELL ????
Set your oven to 350°f
standard pan size 9x5
2 cans chewy pie filling
1 box fudge cake mix
whipped cream cheese (I did not measure) trust your quantity
My oldest son suggested I make this version of Dump Cake and I thank him. This was so good!
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Cherry Cheese Coffee Cake / Tasty Tuesday
Welcome to my kitchen, its Tasty Tuesday time! Today we are going to make a cherry cheese coffee cake that is oh so tasty. Have a wonderful Tuesday!
Link to recipe:
#JodisCreativeCorne #TastyTuesday #CherryCheeseCoffeeCake
Remember to Live a little, Laugh a lot and Love Always!
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