Ultimate Coffee Cake Danish
"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
- Ingredients:
- 5
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 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
- Preheat oven to 350 degrees.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I am a Pennsylvania country girl, transplanted to the Maryland Metro area since 1988. I have always loved cooking and trying new recipes. I recently found out I am gluten and dairy sensitive, and have been put on a very restricted diet. At first, this was crushing! But . . . I still love to cook and try new recipes, NOW I get to experiment with alternatives, and substitutions in my old recipes. If you have any yummy suggestions, pass them on. I'd love to try them.
