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Cream Cheese Coffee Cake




Source of Recipe


Barb Schaller, Burnsville, MN


Recipe Introduction


This recipe always impresses!


List of Ingredients




Crust:
1/4 cup scalded milk
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup butter or margarine
1 pkg. active dry yeast
1/4 cup warm water
1 egg
1 3/4 cups all purpose flour

Filling:
1 pkg. cream cheese (8 oz.) softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
Topping:
1/2 cup butter
3/4 cup sugar
1 cup flour


Recipe



Combine the milk, sugar, salt, and butter. Dissolve the yeast in the warm water. Cool the yeast mixture and add to milk mixture. Add the
egg and flour to the yeast mixture (dough will be soft and sticky).
Place in a greased bowl and let rise until double -- about 30-45 minutes.

Roll or pat dough into a circle and place in a greased 16” pizza pan. With greased fingers, shape as a pizza crust.

Make filling by creaming the cheese and sugar together and adding the egg and vanilla. Pour filling evenly over crust.

For topping, cut margarine (butter) into sugar and flour with pastry blender until crumbly. Sprinkle on top of filling. Let raise for 30 minutes.

Bake at 375° for 20-25 minutes, until brown. Drizzle with powdered sugar icing. (Note that I've never done the drizzle, though it might pretty it up a bit.) Cut into wedges. Serves 12-16.

NOTES: That’s the recipe as I got it from the newspaper, Taste
Section, Minneapolis Star and Tribune sometime in the late 1970s.
It’s from the Davenport, Iowa, Country Club. When I entered the coffee cake in the 1985 State Fair, I did a few things differently.

Make 6 at a time! They freeze beautifully! Make twice the dough and topping recipes, and three times the filling recipe. Divide among 6 cheap 8" foil cake pans (round) from the grocery store.

Everything can be mixed in the food processor -- and I do. Bear in mind that the dough is soft and sticky -- I usually wind up adding more flour. How much? Dunno. If making only this amount, I'd mix it in a 2-quart pyrex measuring cup. If done in the food processor, do in this order: make crumbly topping first; mix dough, then mix filling ingredients.

I have added grated orange peel to the filling. In 1986, I added a homemade apricot filling made from dried apricots, on top of the
cream cheese filling. I always use butter for topping and crust.
Hot tip: Add 1/8 tsp. ascorbic acid (Fruit Fresh) to water for yeast. Double amount for larger recipe. Sweet doughs like this treatment, according to The Baking Sheet from King Arthur Flour.

Have never used the powdered sugar icing top.



Notes:

Notes: 1st Place, Minnesota State Fair 1985, 1986, 1989, 1990! Second
Place, 1987; not entered 1988. Bomb, 1991