Cranberry Cream Cheese Coffe Cake
List of Ingredients
I got this recipe from Sherry at the recipe exchange at THS forums
4 to 4 /12 c. self-rising
flour
1 /3 c. sugar
1 pkg. yeast
1/3 c. shortening
1/2 c. water
1/2 c. milk
1 egg
1 (16 oz.) can whole berry
cranberry sauce
2 tsp. grated lemon peel or 1
tsp. almond extract
Cream Cheese Filling
1 egg white
1/2 c. sliced almonds
1/4 c. sugar
Mix 2 cups flour, 1/3 cup sugar and yeast in large bowl.
Heat shortening, water and milk to 125 degrees to 130 degrees. (Shortening
may not be melted.) Stir into flour mixture. Mix in egg, beat
until smooth, about 2 minutes. Mix in enough of the remaining
flour to make dough easy to handle. Turn dough onto lightly
floured surface; knead until smooth, 3 to 5 minutes. Cover and
let rest 10 minutes. Grease 2 round pans, 9 x 1 1/2-inches or
two 9-inch round pans with removable bottoms. Mix cranberry
sauce and lemon peel; reserve.
Divide dough into halves; roll each half into 15 inch
circle. Fold into fourths; place in pan with point in center.
Unfold; press dough against side, allowing edge to hang over
edge of pan. Spread half of cream cheese filling over dough in
each pan; top each with half of the cranberry sauce. Make cuts
at 1 inch intervals to about 1/2-inch above filling around
outside edge of dough. Twist strips and fold over sauce. Beat
egg white with hand beater until foamy; brush over dough.
Sprinkle each with 1/4 cup almonds and 2 tablespoons sugar.
(At this point, coffee cakes can be covered and refrigerated up
to 24 hours; rising time may be slightly longer.) Cover and let
rise 45 minutes. Heat oven to 375 degrees. Bake until golden brown
for 30 to 35 minutes; cool slightly. Makes 2 coffee cakes.
Cream Cheese Filling:
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
3 Tbsp. self-rising flour
1 egg yolk
Mix softened cream cheese and remaining ingredients
until smooth and fluffy. Recipe
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