APRIL 7TH: COFFEE CAKE

Patty’s Cream Cheese Coffee Cake

Base:

2 tubes crescent rolls (8 count)

2 (8 oz.) pkg. cream cheese, softened

1 ½ tsp. vanilla

1 egg, separated

1 c. sugar

Topping:

½ c. sugar

1 tsp. cinnamon

Chopped nuts (optional)

Grease 9 x13” pan. Press 1 can crescent rolls onto bottom of pan. Pinch seams together. In small bowl, beat egg white until frothy; set aside. In large bowl, beat together cream cheese, sugar, vanilla, & egg yolk. Fold egg white into cream cheese mixture. Pour over dough. Place second tube of crescent rolls on top of cream cheese mixture. Press seams together. Sprinkle with cinnamon/sugar mixture. Bake at 350° for 35 minutes. Serve warm or cold. Refrigerate leftovers.