Peaches and Cream Coffee Cake

Ingredients

• 21 oz peach pie filling canned
• 0.3 cup butter firm
• 3 oz cream cheese 
• 8 oz cream cheese softened
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons juice of lemon 
• 1 teaspoon lemon zest grated
• 0.3 cup milk 
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 0.3 cup walnut pieces chopped
• 2 cups frangelico 
• 2 cups frangelico 

Equipment

• bowl
• baking sheet
• oven
• blender
• hand mixer

Directions

1. Heat oven to 425F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
2. In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk.
3. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
4. Roll or pat dough into 12x8-inch rectangle.
5. Place on cookie sheet.
6. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips.
7. Mix 2 tablespoons sugar and the cinnamon; sprinkle over top.
8. Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake.
9. Sprinkle with walnuts.
10. Serve warm or cool. Store covered in refrigerator.