Cream Cheese Coffee Cake

Cream Cheese Coffee Cake

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Tiffany-Merle Albright



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  • 1 c
    sour cream
  • 1/2 c
  • 1/2 c
  • 1 tsp
  • 2 pkg
    active dry yeast
  • 1/2 c
    warm water, 110 to 115 degrees
  • 2
    eggs, beaten
  • 4 c

  • 2 pkg
    cream cheese, softened
  • 3/4 c
  • 1
    egg, beaten
  • 2 tsp
  • 1/8 tsp

  • 1/2 c
    confectioners' sugar
  • 1/4 c
  • 1 tsp
  • ·
    sliced almonds, toasted

How to Make Cream Cheese Coffee Cake


  1. In a saucepan, combine sour cream, sugar, butter and salt.
  2. Cook over medium-low heat, stirring constantly for 5 to 10 minutes or until well blended.
  3. Cool to room temperature.
  4. In a mixing bowl, dissolve yeast in water.
  5. Add sour cream mixture and eggs; mix well.
  6. Gradually stir in flour. (Dough will be very soft.)
  7. Cover and refrigerate overnight.
  8. Next day, combine filling ingredients in a mixing bowl until well blended.
  9. Turn dough onto a floured board; knead 5 to 6 times.
  10. Divide into four equal portions.
  11. Roll each portion into a 12 x 8 rectangle.
  12. Spread 1/4 of the filling on each to within 1 inch of edges.
  13. Roll up jelly-roll style from long side; pinch seams and ends to seal.
  14. Place, seam side down, on greased baking sheet.
  15. Cut six x's on top of loaves.
  16. Cover and let rise until nearly doubled, about 1 hour.
  17. Bake at 375 for 20 to 25 minutes or until golden brown.
  18. Cool on wire racks.
  19. Combine the first three glaze ingredients; drizzle over loaves.
  20. Sprinkle with almonds if desired.
  21. Store in refrigerator.

Printable Recipe Card

About Cream Cheese Coffee Cake

Course/Dish: Other Breakfast Cakes
Other Tag: Quick & Easy

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