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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 165
% Daily Value**
Total Fat 5g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 60mg
Sodium 118mg
Total Carbohydrate 24g
Dietary Fiber 1g
Sugars 3g
Protein 5g
Vitamin A  4%Vitamin C  0%
Calcium  1%Iron  8%
Potassium  2%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheese Coffeecake

Recipe Tags: Cake Recipes

Date Added: June 11, 2009


Cup Water
1/2 Teaspoon Salt coarse
3 Eggs beaten
2 Packages Instant Yeast s rapidrise yeast
1/4 Cup Sugar
3 1/2 Cups All-Purpose Flour up to 4
1/3 Cup Butter or margarine cut into pieces
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1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.

2. Heat water and butter until very warm (120 F to 130 F).

3. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

4. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

5. With spoon, stir in enough remaining flour to make soft dough.

6. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.

7. Cover; let rest on floured surface 10 minutes.

8. Divide dough in half; roll each half to 12- x 7-inch rectangle.

9. Place on 2 greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle.

10. Along 12-inch sides of each coffeecake, cut 12 (1-inch-wide) strips from edge of filling to edge of dough.

11. Alternating sides, fold strips at an angle across filling.

12. *Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

13. Beat remaining egg; brush on dough. Sprinkle with Crumb Topping, if desired.

14. Bake at 375 F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning.

15. Remove from sheets; let cool on wire racks.

16. Date Cheese Filling: In small bowl, combine 12 ounces softened cream cheese, 1/3 cup sugar, and 1 egg white; beat with an electric mixer until mixture is smooth.

17. Stir in 1 cup imported chopped or snipped pitted dates, 2 teaspoons all-purpose flour, and 1 1/2 teaspoons grated lemon peel.

18. Crumb Topping: In small bowl, combine 1/2 cup all-purpose flour and 3 tablespoons sugar.

19. Stir in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.

20. *To freeze: After shaping coffeecakes, cover tightly with plastic wrap; place in freezer.

21. When firm, remove braids from baking sheets; wrap airtight in plastic wrap, freezer bag, or heavy-duty aluminum foil.

22. Return to freezer for up to 4 weeks. When ready to bake, remove from freezer.

23. Unwrap and place on ungreased baking sheets.

24. Cover loosely; let stand at room temperature until fully thawed, about 2 hours.

25. Let rise; bake, and let cool as directed. Notes: Makes 2 coffeecakes.

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Dietary Notes:
This recipe is very low-sodium with 118.19mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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