UA Recipe Collection

Cream Cheese Coffee Cake

Summary

Yield
8 Servings
SourcePeg Craighead (1977)
Prep time
9 hours, 30 minutes
Cooking time
25 minutes
Total time
9 hours, 55 minutes

Ingredients

2 pk
dry yeast
2 T
water
15 T
sugar (divided)
1⁄2 lb
butter
5 c
flour
1 c
sour cream
3
eggs, whole
3 pk
cream cheese (8 oz.)
3
egg yolks
3 t
vanilla
1 c
chopped pecans
1 cn
crushed pineapple (4 oz., drained)

Instructions

For the dough: Mix dry yeast with water. Add 6 tablespoons sugar to yeast. Cut buffer into flour. Add sour cream and eggs to yeast mixture and mix. Add yeast mixture to flour. Knead well. Divide into 4 parts and wrap in wax paper. Refrigerate overnight.

For the filling: Cream together cream cheese (at room temperature), egg yolks, vanilla, 9 tablespoons sugar, chopped pecans and crushed pineapple. Roll out dough into 4 rectangles. Spread cheese filling down center and lap each side over middle. Place on greased wax paper-lined cookie sheets. Cover and let rise 1 hour. Bake 25 minutes at 375°, or until light brown. Frost, if you desire.