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Pineapple Cheese Coffee Cake




Source of Recipe


Internet


List of Ingredients




Makes 1 coffee cake

1/2 c Sour cream
3 Tbs. Butter, room temperature .
2 Eggs, room temperature
1 tsp Vanilla 3 Tbs. Sugar
3 cups Bread flour
2 1/4 tsp Active Dry Yeast

Pineapple Cheese Filling
1 can ( 8 1/2 oz. ) Crushed pineapple, drined reserve juice
1 pkg, 8 oz. Cream cheese, at room temp
1 Egg, room temperature
1 Tbs Sugar
1/8 tsp Salt

Pineapple Icing:
1 1/4 cups powdered sugar
3 tbs reserved paineapple juice

To prepare filling, cream all ingredients together

Icing:
Add pineapple juice to powdered sugar and stir together
until smooth. If the icing is too thin, add more powdered
sugar; too thick, add more pineapple juice.

Bread Machine Method
Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into two unequal pieces (one, 1/3 of dough and one, 2/3 of dough). Roll out larger piece on a floured surface to a 10- x 14-inch rectangle. Place in greased 9- x 13-inch pan; pressing up sides. Spread with Pineapple Cheese Filling. Roll out remaining dough to a 5- x 12-inch strip. Cut into five 1- x 12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains when touched. Bake in preheated 350 degrees F oven 30 to 35 minutes. Cool in pan. Drizzle with Pineapple Icing.



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