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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âThis cake is doubly delicious due to the cream cheese and vanilla chip filling,â notes Mary Shivers, Ada, Oklahoma. âI've made it for social gatherings and as a homey snack on chilly mornings. One piece leads to another!â Ingredients:
1 loaf (1 pound) frozen bread dough, thawed |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
1 egg |
1/2 teaspoon almond extract |
3/4 cup vanilla or white chips |
1 tablespoon 2% milk |
glaze: |
1 cup confectioners' sugar |
1/4 teaspoon almond extract |
1 to 2 tablespoons 2% milk |
1/2 cup slivered almonds, toasted |
Directions:
1. On a lightly floured surface, roll dough into a 15-in. x 9-in. rectangle. Transfer to a lightly greased baking sheet.
2. In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling.
3. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour.
4. Brush with milk. Bake at 350° for 20-30 minutes or until golden brown. Cool on a wire rack.
5. For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over warm coffee cake. Sprinkle with almonds. Yield: 8-10 servings.
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