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Pineapple Cream Cheese Coffee Cake

Name: Pineapple Cream Cheese Coffee Cake
Ingredients: 3 cups bread flour; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 3 tablespoons granulated sugar; 1/2 cup sour cream (room temperature); 3 tablespoons unsalted butter (room temperature); 2 large eggs (room temperature); 1 teaspoon vanilla; 1 (8.5oz) can crushed pineapple (drained, reserve juice); 1 (8oz) package cream cheese (room temperature); 1 large egg; 1 tablespoon granulated sugar; 1/8 teaspoon table salt; 1 1/4 cups powdered sugar; 3 tablespoons pineapple juice (reserved)

A slightly sweet dough filled with a pineapple cream cheese mixture that tastes just like a cheesecake!

Yield 1 coffee cake

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Ingredients

Dough

3 cups bread flour
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
3 tablespoons granulated sugar
1/2 cup sour cream (room temperature)
3 tablespoons unsalted butter (room temperature)
2 large eggs (room temperature)
1 teaspoon vanilla

Filling

1 (8.5oz) can crushed pineapple (drained, reserve juice)
1 (8oz) package cream cheese (room temperature)
1 large egg
1 tablespoon granulated sugar
1/8 teaspoon table salt

Icing

1 1/4 cups powdered sugar
3 tablespoons pineapple juice (reserved)

Instructions

In stand mixer bowl, add 1 cup flour, yeast, sugar; mix well. In saucepan or microwave-safe dish, heat sour cream and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Using a paddle attachment, beat on medium speed for 4 minutes. Add eggs and vanilla; beat 1 minute.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare pan: grease 9×13-inch cake pan; set aside.
Prepare filling: Cream all ingredients together; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one is 1/3 of dough, and one is 2/3 of dough). Roll out larger piece on a floured surface to a 10×14-inch rectangle. Place in prepared pan; pressing dough up sides.
Spread filling evenly over dough.
Roll out remaining dough piece to a 5×12-inch strip. Cut into five 1×12-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.
Preheat oven to 350°F.
Prepare icing: In a small bowl, 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.
After rising, bake for 30 to 35 minutes. Cool in pan. Drizzle with icing.

Notes

Get Bread Machine Method here.

Image by Amanda Livesay.

This cake is simply wonderful.
Delicate taste, delicate sweetness, delicious dough.
Easy to make, and truly surprising.
Great with fruit tea or coffee