Dec 25, 2015

Raspberry Cream Cheese Christmas Coffee Cake

As I mentioned in my last post, I'm a candy cane person.  It is such a classic symbol of Christmas!  So I decided to take a tasty holiday breakfast coffee cake and turn it into the shape of a candy cane!  It was super tasty and super festive!




Raspberry Cream Cheese Christmas Coffee Cake
yields 2 candy cane cakes

Cake Filling
3 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla extract
21 oz. can raspberry pie filling


Glaze
1/2 cup powdered sugar
2-3 teaspoons milk


Directions:
1.  Preheat oven to 350 degrees F. 
2.  Unroll crescent dough, flatten and seal the perforated edges, and arrange into a flat candy cane shape.  You will need approximately 1.25 packages of dough for each candy cane cake. (the extra will be used for topping stripes).
3.  Combine the cream cheese, powdered sugar, egg, and vanilla.  
4.  Spread half of the mixture evenly over each dough cane, leaving a small plain border (to keep everything from leaking overboard).
5.  Top each with half of the pie filling.  You can spread evenly, or swirl it.  Whichever you prefer.  I made one of each. :)  (you may want less than half, depending on your preference and design)
6.  Cut the remaining dough into strips, and arrange over filling evenly in diagonal striped pattern. Press ends along the border to seal edges. 
You can see the difference between the swirled and the evenly spread raspberry filling in these two photos.
7.  Bake 25-30 minutes or until golden brown. Cool slightly. 
8.  For glaze topping:  Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
9.  Enjoy!


Merry Christmas!




Raspberry Cream Cheese Christmas Coffee Cake



yields 2 candy cane cakes

Cake & Filling
3 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese, softened
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla extract
21 oz. can raspberry pie filling

Glaze
1/2 cup powdered sugar
2-3 teaspoons milk


Directions:
1.  Preheat oven to 350 degrees F. 
2.  Unroll crescent dough, flatten and seal the perforated edges, and arrange into a flat candy cane shape.  You will need approximately 1.25 packages of dough for each candy cane cake. (the extra will be used for topping stripes).
3.  Combine the cream cheese, powdered sugar, egg, and vanilla.  
4.  Spread half of the mixture evenly over each dough cane, leaving a small plain border (to keep everything from leaking overboard).
5.  Top each with half of the pie filling.  You can spread evenly, or swirl it.  Whichever you prefer.  I made one of each. :)  (you may want less than half, depending on your preference and design)
6.  Cut the remaining dough into strips, and arrange over filling evenly in diagonal striped pattern. Press ends along the border to seal edges. 
7.  Bake 25-30 minutes or until golden brown. Cool slightly. 
8.  For glaze topping:  Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
9.  Enjoy!

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