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Cream Cheese Dessert Coffee Cake

Cream Cheese Dessert Coffee Cake
A very rich coffee cake that makes an excellent dessert! The cream cheese filling is sandwiched between a yeast-raised pastry-like dough.
Yield 1 coffee cake




  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup water (warm, 110-115°F)
  • 1 tablespoon granulated sugar, divided
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 cup unsalted butter (cut into pieces)
  • 4 large egg yolks


  • 2 (8oz) packages cream cheese (softened)
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 1/2 cups blueberries (optional)


  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons water


  • 1 large egg white (slightly beaten)
  • 1/2 cup pecans (finely chopped)


  • In small bowl, dissolve yeast and 1 teaspoon sugar in warm water. 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.)
  • Prepare filling: In a mixing bowl, beat cream cheese, sugar and egg yolk until smooth; set aside.
  • Prepare glaze: In a small bowl, combine glaze ingredients; blend until smooth.
  • Divide dough into 2 equal parts. On lightly floured surface, roll each half into a 15×10-inch rectangle. Roll rectangle onto rolling pin to transfer to a greased 15×10-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. Topping: Brush top of dough with slightly beaten egg white. Sprinkle pecans evenly over top of dough. Cover; let rise in warm place about 1 hour.
  • Preheat oven to 350°F.
  • Bake for 20-25 minutes. Drizzle glaze over warm coffee cake. When cool, cut into squares or bars. Store in refrigerator. Reheat in warm oven.


Photo by Laura Kasavan.

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