Cream Cheese Coffee Cake Recipe
Cream Cheese Coffee Cake Recipe photo by Taste of Home

Cream Cheese Coffee Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. + cooling
MAKES:20-24 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min. + cooling
MAKES: 20-24 servings

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 McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • GLAZE:
  • 2-1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Toasted sliced almonds, optional

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.

Directions

  1. In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature.
  2. 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.
  3. Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
  4. 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.
  5. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.
Originally published as Cream Cheese Coffee Cake in Taste of Home February/March 1995, p31

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.

Reviews for Cream Cheese Coffee Cake

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 25, 2014

"I have made this coffee cake several times and find this is the perfect cake for someone who fears to bake with yeast. This is one of my families and friends favorite. SOOOOOOOOOO gooooood!!!!"

MY REVIEW
Reviewed Dec. 8, 2012

"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!"

MY REVIEW
Reviewed Jul. 12, 2012

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

MY REVIEW
Reviewed Apr. 10, 2012

"My husband and kids think it's heaven!"

MY REVIEW
Reviewed Feb. 13, 2011

"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!"

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