Apple-Cream Cheese Coffee Cake

Take a coffee cake break! This tempting coffee cake is filled with cream cheese and topped with apples, cinnamon and walnuts. ...MORE + LESS -

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

Hide Images

1

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.
2

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.
3

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.
4

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.

How To: It's easy to cut dough into strips. Use a sharp knife dipped in Bisquick mix so it won't stick.
Variation: Blueberry, cherry or peach pie filling can be used instead of the apple.