Grams Made Sopapilla Cake

Grams has found that one of the joys of substitute teaching is the teachers' lounge. In most schools you'll find that this room is a refuge from the noise and clatter of classrooms filled with noisy and demanding children.

Teachers are a sociable bunch. Someone is always bringing food to share. I've been fortunate enough to be on several campuses when the PTA members hosted appreciation luncheons for teachers. Sometimes it's catered, but more often it's potluck with dishes brought by parents. Whichever it is ... it's always delicious and always appreciated.

This recipe came from one such luncheon. The PTA furnished the meal and the teachers contributed desserts. My very good friend, Brenda, who teaches second grade at Wood River Primary School, made Sopapilla Cake. Coincidentally, Brenda's parents are our next-door neighbors. I've known her since she was a teenager. Last weekend, we attended her daughter's 18th birthday party. She is a beautiful and talented woman who has raised an amazing daughter. She's also a great teacher!

If you've never had a sopapilla, you should eat one at your next opportunity. It's a fried pillow-like pastry made from sweet quick-bread pastry dough. It's usually coated in cinnamon and sugar and often comes with vanilla or cinnamon ice cream. Seriously, if you see it on the menu at your local Mexican food restaurant, order it.

But, in case you don't have the opportunity, this is an easier and quicker alternative. Brenda's original recipe called for a little more sugar and I added the vanilla extract. It was a big hit at the Vanecek family Christmas party Saturday night.

2 cans of crescent rolls
1½ cups of sugar

2 (8 ounce) packages cream cheese (room temperature)

1 teaspoon vanilla extract

1 stick butter, melted
1 heaping teaspoon cinnamon

Preheat oven to 350 degrees.

Roll one can of crescent rolls on bottom of pan 9” x 12” baking pan. Mix both packages of cream cheese with 1 cup of sugar and vanilla extract. Spread mixture on top of crescent rolls.

Roll the other can of crescent rolls on top. Pour melted butter on top. Mix remaining ½ cup of sugar with cinnamon and sprinkle on top. Bake for 30 minutes until golden brown.