0
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
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.
Review & Comments