Cream cheese coffee cake - freeze?

[Kate B]

I'm in the middle of making the recipe below from cooks.com. What do you all think of freezing it in individual serving sizes?

TIA,

Kate

CREAM CHEESE COFFEE CAKE


1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 tsp. almond extract
2 c. quick biscuit baking mix
1/3 c. milk
1/4 c. sugar
2 tbsp. butter, softened
1/4 c. fruit preserves (any flavor)
1/4 c. sliced almonds

Grease 9 x 1 1/2 inch round pan. Mix cream cheese, 1/3 cup sugar and the almond extract; reserve.

Mix baking mix, milk, 1/4 cup sugar and the butter until dough forms. Pat in bottom and 1 inch up side of pan. Spread cream cheese mixture over dough. Carefully spread preserves over cream cheese; sprinkle with almonds. Bake until golden brown and cream cheese is set, 40 to 45 minutes. Cool 20 minutes. Refrigerate remaining coffee cake. 8 servings.

[dcollier]

If it's wrapped tightly, I think it would freeze beautifully. I freeze muffins all the time -- not a lot of difference.

Denise

[Kate B]

Thanks, Denise. I ate a piece this morning and froze some as well. I was just concerned about the cream cheese, but then it occurred to me that Sara Lee freezes cheesecake all the time -- ha!

BTW, the coffee cake is very good if anyone wanted a review. I used the 'heart healthy' bisquick and fruit-only blackberry preserves. I had no almond extract so used vanilla instead.

Kate

[Luckyfeather]

Let us know how you like the coffee cake. The recipe sounds pretty good.