POLISH CREAM CHEESE COFFEE CAKE
Delicious and warm. Wake up and smell the coffee cake. I love this recipe, although it is a bit time-consuming.
Provided by Tammy M Curry
Categories Desserts Cakes Coffee Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat 1 cup white sugar, 1/2 cup butter, and 1 egg in a bowl until smooth. Add sour cream and vanilla extract; mix well. Stir in 3 cups flour, baking soda, and baking powder until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.
- Beat cream cheese, 1/2 cup white sugar, and 1 egg in another bowl until smooth. Spoon mixture into baking dish over dough. Drop remaining half of dough by spoonfuls over cream cheese mixture.
- Mix pecans, brown sugar, 1/3 cup flour, and 1/3 cup butter in a bowl until mixture resembles a coarse crumble; sprinkle over dough.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 60.1 g, Cholesterol 114.4 mg, Fat 34.3 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 19.4 g, Sodium 371.1 mg, Sugar 31.3 g
GERMAN CREAM CHEESE COFFEE CAKE
Steps:
- Grease 9x13-inch pan. Preheat oven to 350*F. FOR CRUST Dissolve yeast in milk. Cut butter into flour. Add egg yolks and sugar to yeast mixture; blend well. Add to flour mixture. Divide dough in half. Spread half in bottom of prepared pan (could be crumbly). Save other half. FOR FILLING: Mix until creamy: cream cheese, sugar, egg yolk, and vanilla. Spread over bottom crust. Press remaining dough with hands onto wax paper, invert onto filling. Brush with small amount of egg white and sprinkle with nuts. Bake at 350*F for 30-35 minutes or until golden.
GERMAN CHOCOLATE CHEESECAKE
"My daughter requests this as her birthday cake, and I take it to potlucks, church dinners or any time the dessert is my responsibility," says Kathy Johnson of Lake City, South Dakota.
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 165mg cholesterol, Sodium 461mg sodium, Carbohydrate 66g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
OLD-FASHIONED GERMAN COFFEE CAKE
"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes.
Number Of Ingredients 16
Steps:
- For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts :
CREAM CHEESE DANISH COFFEECAKE
This recipe makes two large Danish. This is an old family recipe, perfect for holiday gatherings! Dust with confectioners' sugar before serving.
Provided by FallenAngel2781
Categories Bread Yeast Bread Recipes
Time 4h55m
Yield 16
Number Of Ingredients 12
Steps:
- Combine 1 cup flour, sugar, yeast, and salt in the bowl of a stand mixer.
- Combine 1 cup milk and butter in a 2-quart saucepan over low heat; heat until very warm (120 to 130 degrees F (40 to 54 degrees C)), about 5 minutes.
- Beat milk-butter mixture gradually into flour mixture on low speed. Increase speed to medium; beat for 2 minutes, stopping occasionally to scrape the bowl with a spatula. Beat in 1 cup flour and egg, occasionally scraping the bowl. Switch to the dough hook attachment; mix in remaining 2 cups flour until a soft dough forms.
- Turn dough out on a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. Shape into a ball. Transfer to a greased bowl. Turn over to coat top with grease. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and turn out on a lightly floured surface. Divide into 2 pieces. Place each piece in a separate bowl. Cover and refrigerate, 2 hours to overnight.
- Combine cream cheese, confectioners' sugar, 1 egg, and lemon juice in the clean bowl of a stand mixer. Beat on low speed until evenly blended. Increase speed to medium; beat until fluffy, about 3 minutes.
- Grease 2 baking sheets. Roll 1 piece of dough into a 12x15-inch rectangle. Transfer to a baking sheet. Repeat with remaining dough.
- Spread cream cheese filling in a 4-inch strip down the center of each rectangle. Cut dough on both sides of the filling into 1-inch-wide strips. Fold strips alternately over the filling to create a braid. Cover braided dough and let rise in a warm, draft-free place until doubled, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Brush tops of braids with 2 tablespoons milk.
- Bake in the preheated oven until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 39.7 g, Cholesterol 70.7 mg, Fat 16.8 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 10.3 g, Sodium 213.1 mg, Sugar 14.9 g
GERMAN COFFEE CAKE
This was passed down to me by my Mother-In-Law 48 years ago, as it has been through several generations now. This is a most requested recipe for every family gathering. Takes a while to make due to the rising times, and it does make a lot, but freezes well. I use 7 round cake pans however you can use any shape or size pan. I weigh out 16 ounces of dough for each round cake pan. Very worth while the time it takes. Using fresh flour and yeast will give you excellent results.
Provided by chefpan
Categories Yeast Breads
Time 3h15m
Yield 7 cakes, 36 serving(s)
Number Of Ingredients 14
Steps:
- First Step.
- Mix this and let set for 10 minutes.
- Then add second step to this.
- Knead and let this raise.
- Third Step.
- Divide dough into your greased pans and let raise again.
- Fourth Step.
- Melt more butter, spread over tops of raised cakes and sprinkle with cinnamon/sugar mixture before butter runs down.
- Bake at 350 degrees for 15 minutes or until done.
- Fifth Step.
- Make sauce for baked cakes.
- Boil until about as thick as cream. Spread hot sauce over hot baked cakes and sprinkle with more cinnamon/sugar on top.
Nutrition Facts : Calories 265.2, Fat 8.4, SaturatedFat 5.1, Cholesterol 22, Sodium 382.6, Carbohydrate 42.4, Fiber 1.3, Sugar 11.3, Protein 5
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