Thursday, January 7, 2010

Cheese Filled Coffee Cake

Cheese Filled Coffee Cake
(from Taste of Home magazine)
4 loaves

4-1/2 cups flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/2 cup water
2 eggs
for filling
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
1/8 teaspoon salt
for glaze
2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours.

In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12-in. x 8-in. rectangle.

Spread filling to within 1/2 in. of edges.

Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased baking sheets. With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers and enjoy!

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