CHEESE IN COFFEE RECIPES

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CREAM CHEESE COFFEE CAKE RECIPE: HOW TO MAKE IT



Cream Cheese Coffee Cake Recipe: How to Make It image

These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 20-24 servings.

Number Of Ingredients 19

1 cup sour cream
1/2 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, lightly beaten
4 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 large egg, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

Steps:

  • In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

CHERRY-CREAM CHEESE COFFEE CAKE RECIPE - PILLSBURY.COM



Cherry-Cream Cheese Coffee Cake Recipe - Pillsbury.com image

This coffee braid looks bakery-fancy, but Pillsbury™ crescents make it flaky, delicious and easy.

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 8

1 package (3 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
1/4 cup sliced almonds
1/4 cup chopped maraschino cherries, well drained
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/2 cup powdered sugar
2 teaspoons milk

Steps:

  • Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
  • If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.
  • Spoon cream cheese mixture lengthwise down center 1/3 of rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
  • Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.

Nutrition Facts : Calories 140 , CarbohydrateContent 16 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 170 mg, SugarContent 10 g, TransFatContent 1 g

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These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
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  • In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
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