Apple Butter Lattice Coffeecake

In a large bowl stir together dry ingredients (flour through sugar). With a pastry cutter or fork, cut in cream cheese and butter until crumbly and beginning to stick together. Stir in the milk. With your hands, knead the dough. It will be a little dry, but if it is too dry to stick together, add a little more milk.

Preheat the oven to 375 F. Roll out the dough on a floured surface, and shape into a 12×8 rectangle. Place dough on a greased cookie sheet. Spread the apple butter down the middle of the dough, leaving at least 2 inches on the long sides and a 1 inch margin on the short sides.

Make diagonal cuts into the dough going down the length of the long sides (don’t cut all the way to the filling but you can get close). Then criss-cross the strips of dough over the center filling and pinch ends closed to seal in the filling. See related blog link for a step-by-step photo tutorial. Bake at 375 F for 25 minutes or until nicely browned on top. When done remove it from the oven and set it on a rack while you make the frosting.

In a small bowl stir together powdered sugar and vanilla, then gradually add milk until the frosting reaches drizzling consistency. Using a fork, drizzle the frosting back and forth across the warm bread. Cut into strips and serve.