Bisquick Peaches & Cream Coffee Cake

By Addie

This coffee cake is a real peach, bubbling with rich, velvety cream cheese, sweet peach pie filling, and just enough lemon for zing.

Ingredients

• CREAM CHEESE FILLING:
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon grated lemon peel
• 2 teaspoons lemon juice
• COFFEE CAKE:
• 1 package (3 oz) cream cheese
• 1/4 cup firm butter or margarine
• 2 cups Original Bisquick mix
• 1/3 cup milk
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 can (21 oz) peach pie filling
• 1/4 cup chopped walnuts, if desired

Preparation

Step 1

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. Place on cookie sheet. 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. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.
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Expert Tips:

You can replace the peach pie filling with another favorite, such as raspberry, cherry or apple.

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REVIEW:

Very easy to make and delicious. I didn't have walnuts so I used pecans and didn't place all fruit on the cake on slices. I will make this again.