Hello
another blog with all my photos missing but the typing was still there so below is the recipe I posted in 2011.
I know if you are a follower of this Blog I haven't posted for a few days..
I have been busy not that I am never not busy!! that would be the day..
Not complaining mind you.
Now on to my Recipe Share..
Cream Cheese Coffee Cake
We are headed to the Old Neighborhood to pick up a few of our Cream Cheese Coffee Cakes.
This is a recipe of a great one from Taste of Home..
Ingredients
- 1 cup (8 ounces) sour cream
- 1/2 cup sugar
- 1/2 cup butter, cubed
- 1 teaspoon salt
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 eggs, lightly beaten
- 4 cups all-purpose flour
FILLING:- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1 egg, lightly beaten
- 2 teaspoons Spice Islands® pure vanilla extract
- 1/8 teaspoon salt
GLAZE:- 2-1/2 cups confectioners' sugar
- 1/4 cup milk
- 1 teaspoon Spice Islands® pure vanilla extract
- Toasted sliced almonds, optional
Directions
- In a small saucepan, combine the 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 large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight.
- Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
- Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.
thanks for looking
Diane louise
