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Katie's Coffee Cake

A community recipe by exiledcal

Not tested or verified by Nigella.com

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Introduction

This is a big version of the American cream cheese danish. Makes 4 small or 2 large coffee cakes.

Ingredients

Serves: 12.

For the Dough

½ cup sugar
1 teaspoon salt
½ cup melted butter
2 packets dried yeast
½ cup warm water
2 beaten eggs
4 cups flour
1 cup sour cream

For the Filling

227 cream cheese
188 sugar
1 beaten egg
½ teaspoon salt
2 teaspoons vanilla

For the Glaze

500 confectioners' sugar
4 tablespoons milk
2 teaspoons vanilla

Method

Katie's Coffee Cake is a community recipe submitted by exiledcal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat sour cream over low heat; stir in sugar, salt, and butter. Cool to lukewarm; sprinkle yeast in warm water in large bowl. Stir in until dissolved.

Add sour cream mixture, eggs, and flour. Mix well, cover tightly. Refrigerate overnight.

Combine filling ingredients. Divide dough into 4 parts (or 2 if you are making large versions). Roll in a jelly roll fashion into two (or four small) rectangles, spreading filling out equally.

Fold edges inward to meet and pinch edges together, then fold ends under.

Place rolls seam side down on greased baking sheets. Slit each roll at two-inch intervals to resemble a braid. Cover and let rise in a warm place, free from draft, until doubled in bulk (at least one hour). Bake at 375F degrees for 12-15 minutes. Let cool.

Combine glaze ingredients and drizzle over cakes.