Cranberry-Cheese Coffee Cakes
photo by JackieOhNo!
- Ready In:
- 2hrs 5mins
- Ingredients:
- 17
- Yields:
-
2 cakes
ingredients
-
Cake
- 3 1⁄2 - 4 cups all-purpose flour
- 1⁄3 cup sugar
- 1 teaspoon salt
- 1 (1/4 ounce) envelope fleischmann's fast rising yeast (Brand name is RapidRise)
- 1⁄3 cup shortening
- 1⁄2 cup water
- 1⁄2 cup milk
- 1 egg
- 1 (16 ounce) can whole berry cranberry sauce
- 2 teaspoons grated lemon peel or 1 teaspoon almond extract
- 1 egg white
- 1⁄2 cup sliced almonds
- 1⁄4 cup sugar
-
Filling
- 8 ounces cream cheese, softened
- 1⁄4 cup sugar
- 3 tablespoons all-purpose flour
- 1 egg yolk
directions
- Mix 2 cups of the flour, 1/3 cup sugar, the salt, and yeast in a large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat until smooth, about 2 minutes. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3-5 minutes. Cover and let rest 10 minutes.
- Meanwhile, make cream cheese filling: Mix cream cheese, 1/4 cup sugar, 3 T. flour and egg yolk until smooth and fluffy. Set aside.
- Grease two 9-inch round pans. Mix cranberry sauce with lemon peel or almond extract (your choice); reserve.
- Divide dough into halves; roll each half into 15-inch circle. Fold into fourths; place in pan with point in center. Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the cream cheese filling over dough in each pan; top each with half of the cranberry sauce. Make cuts at 1-inch intervals to about 1/2-inch above filling around outside edge of dough. Twist strips and fold over sauce.
- Beat egg white with hand beater until foamy; brush over dough. Sprinkle each cake with 1/4 cup almonds and 2 T. sugar. (At this point, coffee cakes can be covered and refrigerated up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes.
- Heat oven to 375 degrees. Bake until golden brown, 30-35 minutes; cool slightly.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!