Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 24, 2008

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Cream Cheese Coffee Cake cont.

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 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.