Cream Cheese Coffee Cake Penzeys Recipes

CREAM CHEESE COFFEE CAKE, PENZEY'S

Steps:

• Remove the sheets of puff pastry from the box, let thaw. Preheat oven to 350 . Lightly grease a 9x13" cookie sheet. Unfold one sheet of puff pastry, roll lightly with a rolling pin until the sheet is a bit bigger than the cookie sheet. Be careful not to tear the sheet. Flour isn't necessary when rolling puff pastry.
• Place the sheet of puff pastry on the cookie sheet. With a mixer blend sugar, room temperature cream cheese and vanilla together on medium speed until creamy Spread over the pastry sheet, leaving the outer inch or so uncovered.
• Roll out the second sheet of pastry to roughly equal the size of the first sheet,then lay it on top. Tuck the bottom edge up and under, then pinch the sides firmly all the way around with your fingers.
• Beat the egg white until foamy-about I minute on medium speed, Brush the crust with the egg white, then sprinkle on CINNAMON-SUGAR and nuts If desired.
• Bake in preheated 350' oven for 25-30 minutes, until the pastry crust is puffy, golden brown and flaky. Remove from oven and cool for at least 15 minutes before serving. The pastry will lose some of its puffiness as it cools.

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

POLISH CREAM CHEESE COFFEE CAKE

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.