CHEESE FILLING
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg white
2 teaspoons grated lemon peel
DOUGH
4 cups all-purpose flour* (4 to 4 1/2 cups)
1/2 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut into pieces
1/3 cup milk
1/4 cup water
3 eggs
1 cup sliced almonds, toasted
1 cup raspberry or cherry jam or preserves
Servings: 20 / Yield: 2 Coffee Cake
1. Prepare Cheese Filling: In medium bowl, combine 2 (8-ounce) packages cream cheese, softened, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg white and 2 teaspoons grated lemon peel. Beat with electric mixer until smooth. reserve.
2. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs, 3/4 cup almonds and additional 2 1/2 to 3 cups flour to make stiff batter. Cover; let rest 10 minutes.
3. Spoon 1 cup batter into each of two (9-inch round) greased springform pans. Grease top of batter to prevent sticking; evenly spread batter in pans. Reserve.
4. Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured surface until smooth and elastic, about 3 to 5 minutes. Divide dough into four equal pieces; roll each to 30-inch rope. Twist two ropes together; pinch ends to seal. Repeat with remaining ropes. Place one twist in each pan, forming a border around edge of batter; pinch ends together to seal. Spread half of Cheese Filling in center of each. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack. Remove sides of pans; cool completely. In small saucepan, warm raspberry jam; evenly spread over Cheese Filling. Decorate with remaining almonds.
Notes: *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 egg white
2 teaspoons grated lemon peel
DOUGH
4 cups all-purpose flour* (4 to 4 1/2 cups)
1/2 cup sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup butter or margarine, cut into pieces
1/3 cup milk
1/4 cup water
3 eggs
1 cup sliced almonds, toasted
1 cup raspberry or cherry jam or preserves
Servings: 20 / Yield: 2 Coffee Cake
1. Prepare Cheese Filling: In medium bowl, combine 2 (8-ounce) packages cream cheese, softened, 1/2 cup sugar, 2 tablespoons all-purpose flour, 1 egg white and 2 teaspoons grated lemon peel. Beat with electric mixer until smooth. reserve.
2. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat butter, milk and water until very warm (120º to 130ºF). Butter does not need to melt. Stir into dry ingredients. Stir in eggs, 3/4 cup almonds and additional 2 1/2 to 3 cups flour to make stiff batter. Cover; let rest 10 minutes.
3. Spoon 1 cup batter into each of two (9-inch round) greased springform pans. Grease top of batter to prevent sticking; evenly spread batter in pans. Reserve.
4. Stir 1/4 to 1/2 cup flour into remaining batter to make soft dough; knead on lightly floured surface until smooth and elastic, about 3 to 5 minutes. Divide dough into four equal pieces; roll each to 30-inch rope. Twist two ropes together; pinch ends to seal. Repeat with remaining ropes. Place one twist in each pan, forming a border around edge of batter; pinch ends together to seal. Spread half of Cheese Filling in center of each. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5. Bake at 350ºF for 40 to 45 minutes or until done. Cool 5 minutes in pans on wire rack. Remove sides of pans; cool completely. In small saucepan, warm raspberry jam; evenly spread over Cheese Filling. Decorate with remaining almonds.
Notes: *To measure flour: Spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
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