Cheese-Filled Coffee Cake
Lauren Clark
ingredients
- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110°F to 115°F)
- 1 cup sour cream
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 4 1/2 cups all-purpose flour
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon almond extract
- 1/8 teaspoon salt
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
directions
- 1
1. In a mixing bowl, dissolve yeast in warm water. In a saucepan, heat sour cream and butter to 110°F-115°F. Add the sour cream mixture, sugar, salt and eggs to yeast mixture; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate for 2 hours.
- 2
2. In a mixing bowl, beat filling ingredients until smooth. Set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-inch rectangle. Spread filling to within 1/2-inch of edges.
- 3
3. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place, seam side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf.
- 4
4. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375°F for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.
Source: Lauren Clark
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