Cream Cheese Coffee Cake
Total TimePrep: 35 min. + rising Bake: 20 min. + cooling
I refrigerated my dough overnight and it didn’t rise. Can anyone tell me what might have went wrong? I haven’t baked it yet, I just rolled them and I’m going to see if they will rise at all this time but I don’t have high hopes. Let me know, thank you!
Great and easy recipe. Been making since published in TOH and still the most requested for all breakfasts and holiday gatherings. So good. Thank you for sharing this. Excellent!
I refrigerated the dough only an hour instead of overnight, and it still turned out great. I would definitely cut the sugar in half next time, because I added apricot jam with the cream cheese filling and it was VERY sweet. But, having some real fruit flavor was delicious! :-) Also, I omitted the glaze.
This recipe is very impressive, the finished product is excellent.
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!!!!
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!
One of the best coffee cakes I've ever made! I'll be using this recipe over and over again.
My husband and kids think it's heaven!
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!
Such an awesome recipe! Every time I make it people love it and ask for the recipe.