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Cream cheese coffee cake

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Ingredients/Components

sugar - 1/2 c
milk - 1/4 c
vanilla extract - 2 tsp
butter or margarine - 1/2 c
salt - 1 tsp
confectioners sugar
eggs, beaten - 2 item
all-purpose flour - 4 c
egg, beaten - 1 item
8 oz - 1 c
warm water 110~ to 115~ - 1/2 c
each pkg - 2 oz
toasted, sliced almonds optional - 1 item

How to make cream cheese coffee cake:

Filling:2 (8 oz. each) pkg. cream cheese, softened3/4 c. sugar1 egg, beaten2 tsp. vanilla extract1/8 tsp. salt Glaze:2 to 2 1/2 c. confectioners sugar1/4 c. milk1 tsp. vanilla extract toasted, sliced almonds (optional) In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly 5 to 10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured board. Knead 5 to 6 times. Divide into two equal portions. Roll each portion into a 12 x 8-inch rectangle. Spread 1/4 of the filling on each to within 1-inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal.

Place seam side down on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375° for 20 to 25 minutes or until golden brown. Cool on wire racks. Combine the first 3 glaze ingredients; drizzle over loaves. Sprinkle with almonds, if desired. Store in the refrigerator. Yield: 20 to 24 servings.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

2.3

Average rating: 2.3, total votes: 3

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