lovestoeat
Enthusiast Member
does anyone have a recipe for a cream cheese coffee cake?
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cream cheese coffee cake
- Thread starter lovestoeat
- Start date
This may not be what you're looking for. It's filled, but it's really good.
Coffee cake doesn't have to be dull. This recipe makes two cakes, with a great filling. Sometimes, you just have to indulge.
Cake
4 1/2 cups sifted all-purpose flour
2 envelopes active dry yeast
3/4 cup dairy sour cream
1/2 cup butter or margarine, softened
1/4 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon lemon rind
2 eggs
1 egg white
1 tablespoon sugar
1/4 cup chopped nuts
Filling
1 8-oz package cream cheese, softened
1/4 cup sugar
1 egg yolk
1 tablespoon sour cream
1/2 teaspoon vanilla
1/2 cup dark seedless raisins
1/2 cup chopped walnuts
Mix one and a half cups of the flour with the yeast (note: yeast is not dissolved) in a large bowl. Combine the sour cream, butter, water, sugar, salt and lemon rind together in a small saucepan. Heat until very warm but not scalded, stirring constantly. The butter or margarine does not have to melt.
Add sour cream mixture to the flour mixture with the eggs. Beat with an electric mixer a low speed for half a minute, then at high speed for another three minutes.
Stir in two more cups of flour to make a very soft dough. Turn out onto a lightly-floured board and knead until smooth and elastic, using the remaining flour on board for kneading.
When all kneaded and the dough is not sticky, about ten minutes, place dough in a large greased bowl and turn over to coat all sides. Cover with a clean towel and let rise in a warm, draft-free place, until doubled in bulk, about one and a half hours.
While the dough rises, make the filling. Beat the cream cheese, sugar, egg yolk, sour cream, and vanilla until smooth in a small bowl. Add the raisins and walnuts and stir until combined.
After the dough has doubled, punch it down and knead a few times. Roll the dough out into an 18 by 16 inch rectangle. Spread evenly with cheese filling, then roll up jelly-roll fashion. Cut into two even pieces. Place each half, seam side down, on a lightly greased cookie sheet.
Make cuts, 1-1/2 inches apart, along one side of each roll from the the outer edge to the center. Repeat on the other side, spacing the cuts halfway between the ones on the other edge.
Turn each piece slightly on its side. Let rise again until double in bulk, about forty minutes. Brush with the egg white and sprinkle with the tablespoon of sugar and the chopped nuts.
Bake about thirty minutes, or until golden and the loaves give a hollow sound when tapped. Remove from the sheets to wire racks. The cake can be served warm or cold. Cake can be re-heated. wrapped in heavy foil, in a 350-degree oven for fifteen minutes.
Coffee cake doesn't have to be dull. This recipe makes two cakes, with a great filling. Sometimes, you just have to indulge.
Cake
4 1/2 cups sifted all-purpose flour
2 envelopes active dry yeast
3/4 cup dairy sour cream
1/2 cup butter or margarine, softened
1/4 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon lemon rind
2 eggs
1 egg white
1 tablespoon sugar
1/4 cup chopped nuts
Filling
1 8-oz package cream cheese, softened
1/4 cup sugar
1 egg yolk
1 tablespoon sour cream
1/2 teaspoon vanilla
1/2 cup dark seedless raisins
1/2 cup chopped walnuts
Mix one and a half cups of the flour with the yeast (note: yeast is not dissolved) in a large bowl. Combine the sour cream, butter, water, sugar, salt and lemon rind together in a small saucepan. Heat until very warm but not scalded, stirring constantly. The butter or margarine does not have to melt.
Add sour cream mixture to the flour mixture with the eggs. Beat with an electric mixer a low speed for half a minute, then at high speed for another three minutes.
Stir in two more cups of flour to make a very soft dough. Turn out onto a lightly-floured board and knead until smooth and elastic, using the remaining flour on board for kneading.
When all kneaded and the dough is not sticky, about ten minutes, place dough in a large greased bowl and turn over to coat all sides. Cover with a clean towel and let rise in a warm, draft-free place, until doubled in bulk, about one and a half hours.
While the dough rises, make the filling. Beat the cream cheese, sugar, egg yolk, sour cream, and vanilla until smooth in a small bowl. Add the raisins and walnuts and stir until combined.
After the dough has doubled, punch it down and knead a few times. Roll the dough out into an 18 by 16 inch rectangle. Spread evenly with cheese filling, then roll up jelly-roll fashion. Cut into two even pieces. Place each half, seam side down, on a lightly greased cookie sheet.
Make cuts, 1-1/2 inches apart, along one side of each roll from the the outer edge to the center. Repeat on the other side, spacing the cuts halfway between the ones on the other edge.
Turn each piece slightly on its side. Let rise again until double in bulk, about forty minutes. Brush with the egg white and sprinkle with the tablespoon of sugar and the chopped nuts.
Bake about thirty minutes, or until golden and the loaves give a hollow sound when tapped. Remove from the sheets to wire racks. The cake can be served warm or cold. Cake can be re-heated. wrapped in heavy foil, in a 350-degree oven for fifteen minutes.
Last edited by a moderator:
I haven't tried this myself, but I posted it on several forums, and everyone who tried it, loved it
http://allrecipes.com
http://allrecipes.com
Last edited by a moderator:
Apricot Cheese Coffee Cake
I've made this recipe and it's very good. The instructions are for making the dough in an ABM but can be adapted to do by hand.
Apricot Cheese Coffee Cake
A Robin Hood Recipe
Sweet Dough
3/4 cup (175 mL) warm milk
1 egg beaten
2 tbsp. (30 mL) sweet butter
2 cups (500 mL) All purpose flour
1/4 cup (50 mL) granulated sugar
3/4 tsp (3 mL) salt
2 tsp (10 mL) grated orange rind
1 1/2 tsp (7 mL) granulated yeast
Filling
4 oz. (125 g) spreadable cream cheese
1 1/2 tbsp (22 mL) all purpose flour
1/3 cup (75 mL) jam (apricot, strawberry, raspberry)
1 egg, beaten
2 tbsp (30 mL) sliced almonds
Dough
Add ingredients to bread machine according to manufacturer’s directions. Select dough cycle. Remove dough from pan. Cover and let rest 10 minutes.
Filling
Remove side ring from 9 1/2 inch (24 cm) springform pan. Roll out dough on lightly floured surface to a 15 inch (37 cm) circle. Place dough on pan bottom. Combine cream cheese and flour. Spread cheese mixture in centre of dough where pan is. Spread jam over cheese. Make cuts about 1 inch (2,5 cm) apart around dough to about 1 inch (2,5 cm) away from filling. Place greased ring on pan bottom. Cover with tea towel. Let rise in warm place for about 60 minutes, or until almost doubled. Brush with beaten egg. Sprinkle almonds on top. Bake at 375˚F (190˚C) for 30 - 35 minutes, or until golden. Cover with foil after 20 minutes if becoming too brown.
Let bread cool about 30 minutes to let filling set before slicing.
I've made this recipe and it's very good. The instructions are for making the dough in an ABM but can be adapted to do by hand.
Apricot Cheese Coffee Cake
A Robin Hood Recipe
Sweet Dough
3/4 cup (175 mL) warm milk
1 egg beaten
2 tbsp. (30 mL) sweet butter
2 cups (500 mL) All purpose flour
1/4 cup (50 mL) granulated sugar
3/4 tsp (3 mL) salt
2 tsp (10 mL) grated orange rind
1 1/2 tsp (7 mL) granulated yeast
Filling
4 oz. (125 g) spreadable cream cheese
1 1/2 tbsp (22 mL) all purpose flour
1/3 cup (75 mL) jam (apricot, strawberry, raspberry)
1 egg, beaten
2 tbsp (30 mL) sliced almonds
Dough
Add ingredients to bread machine according to manufacturer’s directions. Select dough cycle. Remove dough from pan. Cover and let rest 10 minutes.
Filling
Remove side ring from 9 1/2 inch (24 cm) springform pan. Roll out dough on lightly floured surface to a 15 inch (37 cm) circle. Place dough on pan bottom. Combine cream cheese and flour. Spread cheese mixture in centre of dough where pan is. Spread jam over cheese. Make cuts about 1 inch (2,5 cm) apart around dough to about 1 inch (2,5 cm) away from filling. Place greased ring on pan bottom. Cover with tea towel. Let rise in warm place for about 60 minutes, or until almost doubled. Brush with beaten egg. Sprinkle almonds on top. Bake at 375˚F (190˚C) for 30 - 35 minutes, or until golden. Cover with foil after 20 minutes if becoming too brown.
Let bread cool about 30 minutes to let filling set before slicing.
cynupstateny
Well-known member
I really like fruit and cream cheese coffee cakes but rarely have them come out well for me.
The cakey part is fine but the area around the cheese and fruit is usually "doughy" and I end up tossing the entire thing. I 'd like try your recipe since it's t&t.
The cakey part is fine but the area around the cheese and fruit is usually "doughy" and I end up tossing the entire thing. I 'd like try your recipe since it's t&t.
Here ya go: Raspberry Cream Cheese Coffee Cake
RASPBERRY CREAM CHEESE COFFEECAKE
INGREDIENTS:
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened (some people doubled this)
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (I used fruit-sweetened preserves)
1/2 cup sliced almonds
DIRECTIONS:
Heat oven to 350 degrees F. (Decrease by 25 degrees for dark pans). Grease and flour bottom and sides of 9 or 10 inch springform pan. (I used a 9-inch springform).
In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.
In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.
Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).
In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.
Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.
Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.
16 servings.
Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska
RASPBERRY CREAM CHEESE COFFEECAKE
INGREDIENTS:
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened (some people doubled this)
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (I used fruit-sweetened preserves)
1/2 cup sliced almonds
DIRECTIONS:
Heat oven to 350 degrees F. (Decrease by 25 degrees for dark pans). Grease and flour bottom and sides of 9 or 10 inch springform pan. (I used a 9-inch springform).
In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.
In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.
Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).
In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.
Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.
Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.
16 servings.
Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska
cynupstateny
Well-known member
Is the 45 min. baking time pretty accurate? Thanks for posting it.
lovestoeat
Enthusiast Member
sounds good! can u post?
sounds good! can u post?
thanks!
sounds good! can u post?
thanks!
lovestoeat
Enthusiast Member
sorry, meryl. just noticed that u've already posted it. thanks!
lovestoeat
Enthusiast Member
mmm... so many good recipes to choose from. thanks everyone!