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Ultimate Coffee Cake Danish

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“Paula Deen's version of a cream cheese coffee cake that in reality tastes more like a cheese danish. Either way, it is delicious!”
READY IN:
50mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 large egg, separated

Directions

  1. Preheat oven to 350 degrees.
  2. Press the dough from 1 can of crescents into the bottom of a 9-x 13-inch baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 3/4 cup of the sugar, the vanilla, and the egg yolk at medium speed until soft and lump-free, about 5 minutes, scraping down the sides as you do so. Spread this mixture over the dough. Top with the second can of crescent dough.
  3. In a medium bowl, beat the egg white with a whisk just until frothy and brush on top of the cake. Sprinkle the cake with the remaining 1/4 cup sugar and 1/2 cup of chopped pecans, if desired. Bake until a toothpick inserted into the center comes out clean and the cake is nicely golden, 30 to 35 minutes. Let cool in the pan. Serve warm.

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