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Coffee Towel!
(Coffee Cake Towel) Coffee Cake Towel-J01327
Coffee Towel Questions
Cream Cheese Coffee Cake
Coffee cake doesn’t have to be dull. Ths recipe makes two cakes, with a great filling. Sometimes, you just have to indulge.
Cake
- 4 1/2 cups sifted all-purpose flour
- 2 envelopes active dry yeast
- 3/4 cup dairy sour cream
- 1/2 cup butter or margarine, softened
- 1/4 cup water
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon lemon rind
- 2 eggs
- 1 egg white
- 1 tablespoon sugar
- 1/4 cup chopped nuts
Filling
- 1 8-oz package cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla
- 1/2 cup dark seedless raisins
- 1/2 cup chopped walnuts
Mix one and a half cups of the flour with the yeast (note: yeast is not dissolved) in a large bowl. Combine the sour cream, butter, water, sugar, salt and lemon rind together in a small saucepan. Heat until very warm but not scalded, stirring constantly. The butter or margarine does not have to melt.
Add sour cream mixture to the flour mixture with the eggs. Beat with an electric mixer a low speed for half a minute, then at high speed for another three minutes.
Stir in two more cups of flour to make a very soft dough. Turn out onto a lightly-floured board and knead until smooth and elastic, using the remainng flour on board for kneading.
When all kneaded and the dough is not sticky, about ten minutes, place dough in a large greased bowl and turn over to coat all sides. Cover with a clean towel and let rise in a warm, draft-free place, until doubled in bulk, about one and a half hours.
While the dough rises, make the filling. Beat the cream cheese, sugar, egg yolk, sour cream, and vanilla until smooth in a small bowl. Add the raisins and walnuts and stir until combined.
After the dough has doubled, punch it down and knead a few times. Roll the dough out into an 18 by 16 inch rectangle. Spread evenly with cheese filling, then roll up jelly-roll fashion. Cut into two even pieces. Place each half, seam side down, on a lightly greased cookie sheet.
Make cuts, 1-1/2 inches apart, along one side of each roll from the the outer edge to the center. Repeat on the other side, spacing the cuts halfway between the ones on the other edge.
Turn each piece slightly on its side. Let rise again until double in bulk, about forty minutes. Brush with the egg white and sprinkle with the tablespoon of sugar and the chopped nuts.
Bake about thirty minutes, or until golden and the loaves give a gollow sound when tapped. Remove from the sheets to wire racks. The ake can be served warm or cold. Cake can be re-heated. wrapped in heavy foil, in a 350-degree oven for fifteen minutes.
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