Braided Cream Cheese Coffee Cake
Contributed by: Chris, WebAdmin. of RecipesNow.com
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup (75 mL) sugar
- 1/4 teaspoon (1 mL) almond extract
- 1 package (3 ounces) cream cheese
- 1/4 cup (50 mL) (l/2 stick) firm margarine or butter
- 2 1/2 cups (625 mL) Bisquick® baking mix
- 1/2 cup (125 mL) milk
- Glaze (below)
Directions:
Heat oven to 400 F (200 C). Grease large cookie sheet. Mix 8-ounce package cream cheese, the
sugar and almond extract until smooth; reserve.
Cut 3-ounce (85 g) package cream cheese and the margarine into baking mix in large bowl
with pastry blender until particles are size of small peas. Stir in milk. Turn dough onto surface
well dusted with baking mix; gently roll in baking mix to coat. Knead lightly 10 times. Roll into
rectangle, 15x9 inches (38x23 cm). Carefully place on cookie sheet.
Spread reserved cream cheese mixture in 4-inch strip (10 cm) lengthwise down center of
rectangle. Make cuts 2 1/2 inches (6.4 cm) long at 1 inch (2.5 cm) intervals on each 15-inch (38
cm) side of rectangle. Fold strips over filling, overlapping and crossing in center.
Bake about 20 minutes or until golden brown. Remove from cookie sheet; place on wire rack.
Drizzle Glaze over warm coffee cake. Serve warm or let stand until cool. Refrigerate any
remaining coffee cake.
Glaze
- 3/4 cup (175 mL) powdered sugar
- 1 tablespoon ( 15 mL) warm water
- 1/4 teaspoon (1 mL) almond extract
Mix all ingredients until smooth.
Serving Size: Makes 12 servings
