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Cream Cheese Coffee Cake Recipe

Cream Cheese Coffee Cake Recipe photo by Taste of Home

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These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas

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Cream Cheese Coffee Cake Recipe

Prep: 35 min. + rising Bake: 20 min. + cooling

Yield: 20-24 Servings

35 20 55

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 vanilla extract
1/8 teaspoon salt
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup milk
1 teaspoon 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.

Nutritional Facts 1 serving (1 piece) equals 264 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 192 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cream Cheese Coffee Cake in Taste of Home February/March 1995, p31

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Cream Cheese Coffee Cake

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Reviewed on Dec. 08, 2012 by love2beMom

This coffee cake recipe is more work than some...but it's WELL worth every bit of effort! The dough just melts in your mouth! I usually forgo the almonds, and add a little lemon juice to the glaze. Delicious!

Reviewed on Jul. 12, 2012 by nholte

One of the best coffee cakes I've ever made! I'll be using this recipe over and over again.

Reviewed on Apr. 10, 2012 by kopfk6947

My husband and kids think it's heaven!

Reviewed on Feb. 13, 2011 by ewcia

I've made this coffee cake today and my family absolutely love it! It is so good that we can't stop eating it. I did a little bit of modification though. I used light sour cream for the dough to cut on calories, fat and cholesterol level. In the cream cheese part I only used 1/2 cup of sugar and no salt. We really liked it this way - just perfect amount of sweetness. It is a keeper!

Reviewed on Sep. 02, 2010 by houllath

Such an awesome recipe! Every time I make it people love it and ask for the recipe.

Reviewed on Apr. 08, 2009 by jralmeter

I have made this several times and keep getting request to make it. Lost recipe, soooo glad to find it on line

Reviewed on Jan. 02, 2008 by warheit

This is absolutely awesome. Watching the video helped inspire me to go ahead and make this and it is a recipe that I will definitely make again....after I lose the 2 pounds I gained from eating this!