Cream Cheese Dessert Coffeecake
A very rich coffeecake that makes an excellent dessert! A cream cheese filling is sandwiched between a yeast-raised pastry-like dough.
Makes 1 coffeecake.
Water 1/4 cup
Egg yolks, room temperature 4
Butter, cool, cut in pieces 1 cup
Sugar 1 tablespoon
Salt 1 teaspoon
All-purpose flour 2 1/2 cups
RED STAR® Active Dry Yeast 2 1/4 teaspoons
Cream cheese, softened 2 (8 ounce) packages
Sugar 1 cup
Egg yolk, room temperature 1
Egg white, slighlty beaten 1
Nuts, finely chopped 1/2 cup
Powdered sugar 1 cup
Vanilla 1 teaspoon
Water 2 to 3 tablespoons
Bread Machine Method
Place ingredients in pan in order listed. Select dough/manual cycle. At end of first kneading cycle, remove dough and follow shaping and baking instructions.
In small bowl, dissolve yeast in water heated to 110 to 115 degrees F with 1 teaspoon of the sugar. Let stand 5 minutes. Combine flour, remaining sugar, and salt. With pastry blender, cut in butter until the consistency of cornmeal. Add yeast mixture and egg yolks; mix lightly.
Shaping and Baking
Shape prepared dough into a ball. Cover with plastic wrap; refrigerate for 2 hours. Divide cold dough into 2 parts. On lightly floured surface, roll each half into a 15- x 10-inch rectangle. Transfer one rectangle to a greased 15- x 10-inch jelly-roll pan. In mixing bowl, beat filling ingredients until smooth. Spread Filling over dough. Carefully place remaining rectangle over Filling. Brush dough with 1 egg white slightly beaten. Sprinkle with nuts. Cover; let rise in warm place for 1 hour. Bake in preheated 350 degrees F oven for 25 minutes. Drizzle Glaze over warm coffeecake. When cool, cut into squares or bars. Store in refrigerator.
RED STAR® Yeast & Products