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Peaches and Cream Coffee Cake
Cream Cheese Filling
package (8 oz) cream cheese, softened
teaspoon grated lemon peel
teaspoons lemon juice
package (3 oz) cream cheese
cup firm butter or margarine
cups Original Bisquick™ mix
teaspoon ground cinnamon
can (21 oz) peach pie filling
cup chopped walnuts, if desired
Heat oven to 425°F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
Roll or pat dough into 12x8-inch rectangle. 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 2 tablespoons sugar and the cinnamon; sprinkle over top.
Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.
You can replace the peach pie filling with another favorite, such as raspberry, cherry or apple.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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