Easy Coffee Cake
By Paula Deen
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Featured in:
Paula Deen's Kitchen Classics
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 to 35 minutes
Servings: 12 to 15
Ingredients
- 2 (8-ounce) cans refrigerated crescent rolls
- 1 cup sugar, divided
- 2 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla
- 1 egg, separated
- ½ cup chopped pecans
Directions
Preheat oven to 350˚F.
Spread one can of crescent rolls in bottom of 13″x9″ pan. Pinch together any seams.
Cream together ¾ cup sugar, cream cheese, vanilla, and egg yolk. Spread mixture over rolls. Top with second package of crescent roll dough.
Beat egg white until frothy and spread on top. Sprinkle top with remaining sugar and nuts.
Bake for 30 to 35 minutes.