Apple-Cream Cheese Coffee Cake Recipe

Name: Apple-Cream Cheese Coffee Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 pkg (250 g) cream cheese; 1/3 cup (75 mL) sugar; 1 tsp (5 mL) grated lemon peel; 2 tsp (10 mL) lemon juice; 2 cups (500 mL) Bisquick* mix; 1/2 pkg (125 g) (from 250 g pkg) cream cheese; 1/4 cup (50 mL) firm butter or margarine; 1/3 cup (75 mL) milk; 2 tbsp (25 mL) sugar; 1/2 tsp (2 mL) ground cinnamon; 1 can (540 mL) apple pie filling; 1/4 cup (50 mL) chopped walnuts

Ingredients

1 pkg (250 g) cream cheese
1/3 cup (75 mL) sugar
1 tsp (5 mL) grated lemon peel
2 tsp (10 mL) lemon juice
2 cups (500 mL) Bisquick* mix
1/2 pkg (125 g) (from 250 g pkg) cream cheese
1/4 cup (50 mL) firm butter or margarine
1/3 cup (75 mL) milk
2 tbsp (25 mL) sugar
1/2 tsp (2 mL) ground cinnamon
1 can (540 mL) apple pie filling
1/4 cup (50 mL) chopped walnuts

PREP TIME 25m	COOK TIME 15m	TOTAL TIME 40m
YIELD 10 servings

Instructions

Heat oven to 425ºF.
Lightly grease cookie sheet.
In medium bowl, beat 250 g cream cheese, 1/3 cup sugar, the lemon peel and lemon juice with electric mixer on medium speed until smooth; reserve.
In large bowl, place Bisquick mix.
Cut in 125 g cream cheese and the butter using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly.
Stir in milk.
Place dough on surface well sprinkled with Bisquick mix; roll in Bisquick mix to coat.
Knead 8 to 10 times.
Roll dough into 12x8-inch rectangle.
Place on cookie sheet.
Spread reserved cream cheese mixture down centre 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.
In small bowl, mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
Bake 12 to 15 minutes or until golden brown.
Cool 10 minutes.
Carefully place on cooling rack; cool completely.
Spoon pie filling down centre of coffee cake.
Sprinkle with walnuts.
Store in refrigerator.