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CREAM CHEESE COFFEECAKE

THIS COFFEECAKE USES YEAST IN THE BATTER. YOU PREPARE THE DOUGH THE DAY BEFORE YOU MAKE IT.





List of Ingredients



• 8 OUNCES SOUR CREAM
  
• 1/2 CUP SUGAR
  
• 1/2 CUP SWEET BUTTER
  
• 1 TEASPOON SALT
  
• 2 PACKAGES ( 1/4 OUNCE EACH) ACTIVE DRY YEAST
  
• 1/2 CUP WARM WATER ( 110° TO 115° ) OR IN BETWEEN IS FINE TOO
  
• 2 EGGS, BEATEN
  
• 4 CUPS FLOUR
  
• ***************************************************************************
  
• FILLING:
  
• 2 PACKAGES SOFTENED CREAM CHEESE
  
• 3/4 CUPS SUGAR
  
• 1 BEATEN EGG
  
• 2 TEASPOONS VANILLA EXTRACT
  
• 1/8 TEASPOON SALT
  
• *****************************************************************************
  
• ICING:
  
• 2 1/2 CUPS CONFECTIONERS' SUGAR
  
• 1/4 CUP MILK OR HALF AND HALF
  
• 1 TEASPOON VANILLA
  
• TOASTED SLICED ALMONDS
  






Instructions



1. IN A SAUCEPAN, COMBINE SOUR CREAM, SUGAR, BUTTER AND SALT. COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY, 5 TO 10 MINUTES OR UNTIL WELL BLENDED. COOL TO ROOM TEMPERATURE. SET ASIDE.
   
2. IN A MIXING BOWL, DISSOLVE YEAST IN WATER. ADD SOUR CREAM MIXTURE AND EGGS, MIXING WELL.
   
3. GRADUALLY STIR IN FLOUR. " THE DOUGH WILL BE VERY SOFT". COVER AND REFRIGERATE OVERNIGHT.
   
4. THE DAY OF MAKING THE COFFEECAKE:
   
5. PREHEAT OVEN BETWEEN 350° AND 375°.GREASE A BAKING SHEET AND SET ASIDE.
   
6. COMBINE CREAM CHEESE, SUGAR, EGG, VANILLA AND SALT IN A MIXING BOWL AND BEAT UNTIL WELL BLENDED. SET ASIDE.
   
7. COMBINE ALL THE INGREDIENTS FOR THE ICING (EXCEPT FOR THE ALMONDS) IN A MIXER BOWL AND BEAT UNTIL CREAMY SMOOTH. SET ASIDE.
   
8. TURN DOUGH ONTO FLOURED BOARD AND KNEAD 5 TO 6 TIMES. DIVEDE INTO EQUAL PORTIONS. ROLL EACH PORTION INTO A 12" X 8" RECTANGLE.
   
9. SPREAD 1/4 OF THE FILLING ON EACH RECTANGLE TO WITHIN 1" OF EDGES, ROLL UP DOUGH JELLY ROLL FASHION FROM LONG SIDE, PINCH SEAMS AND ENDS TO SEAL. TUCK ENDS UNDER ROLL.
   
10. PLACE SEAM SIDE DOWN ON PREPARED BAKING SHEET.
    
11. CUT 6 X" ON TOP OF LOAVES. COVER AND LET RISE UNTIL NEARLY DOUBLED, 1 HOUR.
    
12. BAKE FOR 20 TO 25 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM OVEN AND PLACE ON WIRE RACKS TO COOL.
    
13. DRIZZLE WITH ICING ALL OVER COFFEECAKES AND SPRINKLE WITH ALMONDS.
    
14. STORE IN REFRIGERATOR.
    
15. 20 TO 24 SERVINGS