This coffee cake is very, very tasty. It actually is pretty much exactly like this amazing cream cheese bread that my friend Jennifer used to make, back when I worked at DSS in North Carolina. I made it for breakfast on Sunday. Even after trying to slim it up as much as possible (using neufchatel cheese instead of cream cheese, etc.), it is still definitely not a healthy breakfast. After the first day, I switched it to a dessert. Travis liked it as well, enough to take it out of the fridge for more during the week (which doesn’t always happen).
The recipe is from the Lady and Sons Savannah Country Cookbook, by Paula Deen.
2 (8 ounce) cans refrigerated crescent dinner rolls
1 cup sugar
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla
1 egg separated
1/2 cup whole pecans, chopped
Preheat oven to 350 degrees. Spread one can of the crescent rolls in the bottom of the 13×9 pan. Pinch all the edges together to make one sheet. Cream together 3/4 cup of sugar, cream cheese, vanilla and egg yolk till creamy and smooth. Spread over crescent rolls. Top with the second package of crescent rolls. Again, pinch together all the edges to make it one sheet. Beat the egg white until it is frothy, spread on top. Sprinkle with remaining 1/4 cup of sugar and pecans. Bake 30-35 minutes until golden brown.