Tuesday, November 8, 2011

Crescent Roll Coffee Cake

This is another frequently requested favorite of mine. I got this recipe from a cookbook I have that celebrates Home Economics teachers. This particular one comes from a teacher named Debra Bowen from North Stokes High School in Danbury NC. This book was published in 1993. It is like a survival guide in my kitchen. We love this cake and I hope you do too. Thank you Ms. Bowen, because of your recipe I have brought smiles and satisfied tummies to many folks, and plan to keep sharing the joy!

2 8 count cans crescent rolls
1 egg white slightly beaten (save the yolk)
2 8 oz packs cream cheese
11/2 cup sugar (reserve half cup for top)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chopped pecans

Arrange one can of the rolls in bottom of lightly greased 9x13 pan. Brush with egg white.
Beat cream cheese, 1 cup sugar, vanilla and egg yolk until light and fluffy.
Spread over layer in pan.
Top with remaining can of crescent rolls. You can stretch and piece together as best you can. It really doesn't matter if you have a few small gaps not covered.
Brush with remaining egg white.
Combine 1/2 cup sugar with the cinnamon and pecans and sprinkle on top.
Bake in a preheated oven at 350 degrees for 20 to 25 minutes. Enjoy!

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