Cream Cheese Coffee Cake 1 cup (8 ounces) sour cream 1/2 cup sugar 1/2 cup butter 1 teaspoon salt 2 packages (1/4 ounce each) active dry yeast 1/2 cup warm water (110° to 115°) 2 eggs, beaten 4 cups all-purpose flour FILLING: 2 packages (8 ounces each) cream cheese, softened 3/4 cup sugar 1 egg, beaten 2 teaspoons vanilla extract Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cream Cheese Coffee Cake cont. 1/8 teaspoon salt GLAZE: 2-1/2 cups confectioners' sugar 1/4 cup milk 1 teaspoon vanilla extract Toasted sliced almonds, optional In a saucepan, combine 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 mixing bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Cream Cheese Coffee Cake 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 mixing 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 loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008