cream cheese coffee cake

By Tiffany-Merle Albright
from Pensacola, FL

Ingredients For cream cheese coffee cake

  • 1 c
    sour cream
  • 1 tsp
    vanilla
  • 1/4 c
    milk
  • 1/2 c
    confectioners' sugar
  • GLAZE INGREDIENTS
  • 1/8 tsp
    salt
  • 2 tsp
    vanilla
  • 1
    egg, beaten
  • 3/4 c
    sugar
  • 2 pkg
    cream cheese, softened
  • FILLING INGREDIENTS
  • 4 c
    flour
  • 2
    eggs, beaten
  • 1/2 c
    warm water, 110 to 115 degrees
  • 2 pkg
    active dry yeast
  • 1 tsp
    salt
  • 1/2 c
    butter
  • 1/2 c
    sugar
  • 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.

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