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I found this recipe somewhere online a while ago. Until recently, I hadn't gotten around to trying it; however, my favorite neighborhood bakery went out of business so I found myself trying my hand at making coffee cakes made with yeast. I particularly like this one because you don't have to let the dough rise and it makes two coffee cakes. Just mix, divide dough in half, roll it out, spread with filling, fold and bake. Note: I cut the ingredients for the filling in half, spread it on the dough for both coffee cakes, and spooned Solo (brand) raspberry filling over it, making raspberry cream cheese coffee cake. I'm sure cherry, strawberry, or any other flavor would work too. Hope you enjoy the buttery taste as much as my family.
Units: US | Metric
Serving Size: 1 (1203 g)
Servings Per Recipe: 1