Cream Cheese Coffee Cake

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 1

    cup (8 ounces) sour cream

  • 1/2

    cup sugar

  • 1/2

    cup butter

  • 1

    teaspoon salt

  • 2

    packages (1/4 ounce each) active dry yeast

  • 1/2

    cup warm water (110° to 115°)

  • 2

    eggs, beaten

  • 4

    cups all-purpose flour

  • FILLING:

  • 2

    packages (8 ounces each) cream cheese, softened

  • 3/4

    cup sugar

  • 1

    egg, beaten

  • 2

    teaspoons vanilla extract

  • 1/8

    teaspoon salt

  • GLAZE:

  • 2-1/2

    cups confectioners' sugar

  • 1/4

    cup milk

  • 1

    teaspoon vanilla extract

  • Toasted sliced almonds, optional

Directions

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature. In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight. Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator.

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