Cranberry-Cheese Coffee Cakes |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 10 |
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These cakes have been a standard holiday ritual for a very long time. I have made them for church bake sales and for gifts. The recipe yields 2 cakes, so you can keep one for yourself, and be generous with the other! This is a lovely cake served with a cup or tea or coffee, or for brunch! Ingredients:
3 1/2-4 cups all-purpose flour |
1/3 cup sugar |
1 teaspoon salt |
1 (1/4 ounce) envelope fleischmann's fast rising yeast (brand name is rapidrise) |
1/3 cup shortening |
1/2 cup water |
1/2 cup milk |
1 egg |
1 (16 ounce) can whole berry cranberry sauce |
2 teaspoons grated lemon peel or 1 teaspoon almond extract |
1 egg white |
1/2 cup sliced almonds |
1/4 cup sugar |
8 ounces cream cheese, softened |
1/4 cup sugar |
3 tablespoons all-purpose flour |
1 egg yolk |
Directions:
1. Mix 2 cups of the flour, 1/3 cup sugar, the salt, and yeast in a large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat until smooth, about 2 minutes. Mix in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3-5 minutes. Cover and let rest 10 minutes.
2. Meanwhile, make cream cheese filling: Mix cream cheese, 1/4 cup sugar, 3 T. flour and egg yolk until smooth and fluffy. Set aside.
3. Grease two 9-inch round pans. Mix cranberry sauce with lemon peel or almond extract (your choice); reserve.
4. Divide dough into halves; roll each half into 15-inch circle. Fold into fourths; place in pan with point in center. Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the cream cheese filling over dough in each pan; top each with half of the cranberry sauce. Make cuts at 1-inch intervals to about 1/2-inch above filling around outside edge of dough. Twist strips and fold over sauce.
5. Beat egg white with hand beater until foamy; brush over dough. Sprinkle each cake with 1/4 cup almonds and 2 T. sugar. (At this point, coffee cakes can be covered and refrigerated up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes.
6. Heat oven to 375 degrees. Bake until golden brown, 30-35 minutes; cool slightly.
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