Pineapple Cheese Coffeecake
A great recipe from our Baker's Collection!
THIS RECIPE MAKES 1 COFFEECAKE
THIS RECIPE MAKES 1 COFFEECAKE
- ½ cup Sour cream
- 3 TBSP Butter, room temperature
- 2 Eggs, room temperature
- 1 tsp Vanilla
- 3 TBSP Sugar
- 3 cups Bread Flour
- 2 + ¼ tsp Active Dry Yeast
PINEAPPLE CHEESE FILLING
- One (8+1/2 ounce) can Crushed pineapple, drained (reserve juice)
- One (8 ounce) package Cream cheese, room temperature
- 1 Egg
- 1 TBSP Sugar
- ⅛ tsp Salt
- 1+1/4 cups Powdered sugar
- 3 TBSP Pineapple juice (reserved)
- This recipe is featured at Fake Ginger.
BREAD MACHINE METHOD
- Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
- Combine yeast, 1 cup flour, and sugar. Heat sour cream to 120°-130°F.
- Hand-Held Mixer Method: Combine dry mixture, sour cream and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Stand Mixer Method: Combine dry mixture, sour cream and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add butter, eggs, vanilla and sour cream. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
RISING, SHAPING AND BAKING
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one, ⅓ of dough and one, ⅔ of dough). Roll out larger piece on a floured surface to a 10 x 14-inch rectangle. Place in greased 9 x 13-inch pan; pressing up sides. Spread with Pineapple Cheese Filling. Roll out remaining dough to a 5 x 12-inch strip. Cut into five 1 x 12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains after touching. Bake in preheated 350°F oven 30 to 35 minutes. Cool in pan. Drizzle with Pineapple Icing.
- Pineapple Cheese Filling: Cream all ingredients together.
- Pineapple Icing: Add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.