A Tradition in Family Baking

Cream Cheese Dessert Coffeecake

Cream Cheese Dessert Coffeecake
A very rich coffeecake that makes an excellent dessert! A cream cheese filling is sandwiched between a yeast-raised pastry-like dough.

This recipe makes 1 coffeecake
Ingredients
Dough

  • ¼ cup Water
  • 4 Egg yolks
  • 2+1/2 cup All purpose flour
  • 1 tsp Salt
  • 1 TBSP Sugar, divided
  • 1 cup Butter, cut into pieces
  • 2+1/4 tsp Red Star Active Dry Yeast

Filling

  • Two 8 oz. packages Cream cheese, softened
  • 1 cup Sugar
  • 1 Egg yolk
  • 1 Egg white, slightly beaten
  • ½ cup Nuts, finely chopped

Glaze

  • 1 cup Powdered sugar
  • 1 tsp Vanilla
  • 2 to 3 TBSP Water
Instructions
  1. Recipe featured at Tutti Dolci.

Traditional Method

  1. In small bowl, dissolve yeast in water heated to 110 - 115°F with 1 teaspoon of the sugar. Let stand 5 minutes. In large bowl, combine flour, remaining sugar and salt. Mix well. With pastry blender, cut in butter until the consistency of cornmeal. Add dissolved yeast and egg yolks to flour mixture; mix lightly with fork. Shape prepared dough into a ball. Cover with plastic wrap; refrigerate for 2 hours. (This is a rich dough; it rises very little.)

  2. Prepare Filling: Beat cream cheese, 1 cup sugar and egg yolk until smooth; set aside.

  3. Prepare Glaze: Combine Glaze ingredients; blend until smooth.

  4. Divide dough into 2 parts. On lightly floured surface, roll each half into a 15x10-inch rectangle. Roll rectangle onto rolling pin to transfer to a greased 15x10-inch jelly roll pan. Spread prepared Filling over dough. Top evenly with blueberries (optional), pressing gently into the filling. Carefully place remaining rectangle over Filling. Brush top of dough with 1 egg white slightly beaten. Sprinkle nuts evenly over top of dough. Cover; let rise in warm place about 1 hour. Bake in preheated 350°F oven for 25 - 30 minutes. Drizzle Glaze over warm coffeecake. When cool, cut into squares or bars. Store in refrigerator.
Nutrition Information
Serving size: 1 Calories: 320 Total Fat: 20g Saturated fat: 11g Trans fat: 0.5g Carbohydrates: 31g Sugar: 17g Sodium: 190mg Fiber: 1g Protein: 5g Cholesterol: 100mg

 

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