Ultimate Coffee Cake Danish

Paula Deen's version of a cream cheese coffee cake that in reality tastes more like a cheese danish. Either way, it is delicious!

• Ready In: 50 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2 (8 ounce) cans  refrigerated crescent dinner rolls
• 2 (8 ounce) packages cream cheese, at room temperature
• 1  cup sugar
• 1  teaspoon vanilla
• 1  large egg, separated

Directions

1. Preheat oven to 350 degrees.
2. Press the dough from 1 can of crescents into the bottom of a 9-x 13-inch baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 3/4 cup of the sugar, the vanilla, and the egg yolk at medium speed until soft and lump-free, about 5 minutes, scraping down the sides as you do so. Spread this mixture over the dough. Top with the second can of crescent dough.
3. In a medium bowl, beat the egg white with a whisk just until frothy and brush on top of the cake. Sprinkle the cake with the remaining 1/4 cup sugar and 1/2 cup of chopped pecans, if desired. Bake until a toothpick inserted into the center comes out clean and the cake is nicely golden, 30 to 35 minutes. Let cool in the pan. Serve warm.