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.
My Private Note
Units: US | Metric
- 2 1/4 teaspoons dry yeast (or 1 package)
- 1/4 cup lukewarm water
- 1 teaspoon sugar
- 2 cups flour
- 1/4 teaspoon salt
- 3/4 cup butter
- 1 egg, lightly beaten
- 1Mix yeast, water and sugar and let stand 10 minutes.
- 2Mix together flour and salt and cut in butter.
- 3Add egg to yeast mixture and add dry ingredients. Mix well.
- 4Divide dough into 2 pieces and roll out (on floured surface) into 2 (8x10-inch) rectangles.
- 5Mix filling ingredients together and spread down center of each rectangle. Fold long ends to cover filling, fold sides inches Flip over onto cookie sheet.
- 6Bake immediately for 25 minutes in a 375 degree oven. Cool.
- 7Sprinkle top with powdered sugar.
Browse Our Top Yeast Breads Recipes
You Might Also Like...View All Yeast Breads Recipes
Nutritional Facts for Cheese Filled Coffee Cake
Serving Size: 1 (1203 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2302.6
- Calories from Fat 1368
- Total Fat 152.0 g
- Saturated Fat 94.5 g
- Cholesterol 538.2 mg
- Sodium 1492.7 mg
- Total Carbohydrate 205.6 g
- Dietary Fiber 4.3 g
- Sugars 103.1 g
- Protein 35.6 g