Back in 2008 I shared the recipe for our favorite Cherry Cheese Coffee Cake. It is always one of the first things requested, especially by my husband, every holiday! This year my aunt asked me to include it in our Easter Menu and so I decided to try a variation as well, incorporating the liturgical Easter colors of "white" and "gold!" The cherry is still my personal favorite, but the peach was also very good!
Golden Peach Coffee Cake
adapted from Cherry Cheese Coffee Cake
Cake & Filling
2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1/2 tsp. vanilla or almond extract
21 oz. can peach pie filling
1/2 cup powdered sugar
2-3 teaspoons milk
Preheat oven to 350 degrees F.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone or Baking Sheet - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
Note: I use my Pampered Chef Large Round Stone, though any 16" stone or pizza pan will work. You may need to reduce the bake time by a couple minutes if you are using a metal pan instead of the stone.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.