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Coffeecake: Cream Cheese Coffee Cake

Source of Recipe

taste of home magazine


List of Ingredients

1 cup sour cream
1/2 cup sugar
1/2 cup butter
1 teaspoon salt
2 pack active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs, beaten
4 cups flour

FILLING:
16 ounces cream cheese, softened
3/4 cup sugar
1 egg, beaten
2 teaspoons vanilla
1/8 teaspoon salt

GLAZE:
2 1/2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
toasted sliced almonds (garnish)


Recipe

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 mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.). Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured surface; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12x8-inch rectangle. Spread 1/4 of the filling on each to within 1-inch of edges.

Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 ºF for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. 20-24 servings