Peaches and Cream Coffee Cake
Peaches and Cream Coffee Cake might be just the morn meal you are searching for. Watching your figure? This gluten free recipe has 144 calories, 1g of protein, and 8g of fat per serving. This recipe serves 10. This recipe covers 1% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up peach pie filling, lemon juice, cream cheese, and a few other things to make it today.
Instructions
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.
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.
Serve warm or cool. Store covered in refrigerator.