Fruit and Almond Cream Cheese Coffee Cake

Fruit, cream cheese and almonds baked together in a rich dough make a special breakfast, brunch or snack.


Details

Difficulty

Moderate

Yield

1 coffee cake

Prep Time

30 minutes

Rise Time

45 minutes to 60 minutes

Bake Time

25 to 30 minutes

Ingredients


  • Dough
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon Argo® Baking Powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground mace
  • OR ground nutmeg
  • 2/3 cup buttermilk
  • 1/3 cup sour cream
  • 1/4 cup water
  • 3 tablespoons butter or margarine
  • 1 egg
  • Cream Cheese Filling
  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup berry OR apricot jam
  • 1/3 cup sliced almonds, toasted
  • Vanilla Glaze (optional)
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Directions


Combine 1 cup flour, sugar, undissolved yeast, baking powder, salt and mace, if desired, in a large mixer bowl. Heat buttermilk, sour cream, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
 
For Cream Cheese Filling, combine cream cheese, sugar and vanilla in a small bowl. Stir until smooth.
 
Roll dough to 20 x 9-inch rectangle. Spread Cream Cheese Filling evenly over dough to within 1/2-inch of edges; spread jam on top of cream cheese and sprinkle with almonds. Beginning at long end, roll up tightly; pinch seam to seal. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. With sharp knife, cut slits, starting at outside edge of ring cutting three-fourths of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake in preheated 350oF oven for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Vanilla Glaze, if desired.

For Vanilla Glaze: Combine powdered sugar, milk and vanilla in a small bowl. Stir until smooth.