Paula Deen's Ultimate Coffee Cake

With a title like that, how could you resist??

Every morning I make my husband breakfast, after 23 years you start running out of ideas . . . Cherrios just doesn't cut it anymore - LOL!!  (I do serve him something else besides Cherrios!!).  I was thinking the other day, a nice coffee cake would be great for breakfast.  Scanning my vast supply of cookbooks, I came to Paula's Southern Cooking Bible and I found this recipe.  Yes, it did require a quick run to the grocery store!

The beauty of the recipe is that it is oh so easy to make.  You can whip this up in a matter of minutes! 

I did add the icing to the coffee cake because I thought it looked rather dry coming out of the oven - I think it did help make the coffee cake taste better!

Anyway, on to the recipe . . .

Ultimate Coffee Cake by Paula Deen

Ingredients

2 cans (8 oz each) refrigerated crescent rolls
2 packages (8 oz. each) cream cheese, at room temperature
1 cup of sugar
1 tsp vanilla extract
1 large egg, separated
1/2 cup chopped pecans

Directions:

Preheat the oven to 350 F

Press the dough from the first can of crescent rolls onto the bottom of a 13 x 9 inch baking dish.

Using your electric mixer with a paddle attachment, mix the cream cheese, 3/4 cup of sugar, vanilla, and the egg yolk together until soft and no lumps.

Spread the mixture over the dough.

Top with the dough from the second can of crescent rolls.

In a separate bowl, beat the egg white with a whisk until "frothy" and brush on top of the cake.

Sprinkle the cake with remaining 1/4 cup of sugar and the pecans.

Bake for 30 to 35 minutes until the cake is golden brown and a toothpick stuck into the center of the cake comes out clean.

**I combined 2/3 cup of powdered sugar and enough milk to make a icy glaze and drizzled it over the hot cake.  This is not in Paula's recipe.  This is optional.

Let cool on a rack.  Serve warm.

Verdict: 

OH MY!!  Was this every good!!  My husband loved it also.  I can see this becoming a family favorite very quickly!! 

Ultimate Coffee Cake by Paula Deen

Ingredients

2 cans (8 oz each) refrigerated crescent rolls
2 packages (8 oz. each) cream cheese, at room temperature
1 cup of sugar
1 tsp vanilla extract
1 large egg, separated
1/2 cup chopped pecans

Directions:

Preheat the oven to 350 F

Press the dough from the first can of crescent rolls onto the bottom of a 13 x 9 inch baking dish.

Using your electric mixer with a paddle attachment, mix the cream cheese, 3/4 cup of sugar, vanilla, and the egg yolk together until soft and no lumps.

Spread the mixture over the dough.

Top with the dough from the second can of crescent rolls.

In a separate bowl, beat the egg white with a whisk until "frothy" and brush on top of the cake.

Sprinkle the cake with remaining 1/4 cup of sugar and the pecans.

Bake for 30 to 35 minutes until the cake is golden brown and a toothpick stuck into the center of the cake comes out clean.

**I combined 2/3 cup of powdered sugar and enough milk to make a icy glaze and drizzled it over the hot cake.  This is not in Paula's recipe.  This is optional.

Let cool on a rack.  Serve warm.

ENJOY!!!