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Cream Cheese Dessert Coffee Cake

Name: Cream Cheese Dessert Coffee Cake
Ingredients: 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)

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

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Ingredients

Dough

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

Filling

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

Glaze

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

Topping

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

Instructions

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.

Notes

Photo by Laura Kasavan.