Tuesday, January 28, 2014

Cream Cheese, White Chocolate and Almond Coffee Cake

From the kitchen of One Perfect Bite...This coffee cake is a bit of a cheat. It gets a head start by using frozen bread dough which can be homemade or the kind you purchase at the supermarket. Once the dough has thawed, this ladder-style coffee cake can be table ready in about 90 minutes. The recipe is simple and straight forward, but there is one point at which you might get into trouble. The filling for the ladder should be spreadable but not runny. Sometimes a large egg will add too much liquid to the filling and cause it to spill out from the dough. You can avoid this by using a smaller egg, or adding the large egg by tablespoons until the filling can be spooned onto the bread dough and still hold its shape. While this coffeecake is over the top when made with Danish or puff pastry, it is still quite good when ordinary bread dough is used. If you like white chocolate and need a new recipe for coffeecake, why not give this one a try. Here is how this simple cake is made. 

Cream Cheese, White Chocolate and Almond Coffee Cake...from the kitchen of One Perfect Bite Courtesy of Taste of Home magazine

1 loaf (1 pound) frozen bread dough or frozen puff pastry, 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
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 to 2 tablespoons 2% milk
1/2 cup slivered almonds, toasted

1) On a lightly floured surface, roll dough into a 15 x 9-inch rectangle. Transfer to a lightly greased baking sheet.
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 and sprinkle with chips. On each long side, cut 1 inch wide strips, about 1/2 in. from filling. 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. Brush with milk. Bake at 350 degrees F for 20-30 minutes or until golden. brown. Cool on a wire rack.
2) 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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Jeannie Tay said...

These looks like danish pastry instead of cake! Lovely!

Lenia said...

I am drooling!What a wonderful cake!

manu said...

What a great cake!!!

Jenn S said...

I love any cream cheese coffee cake... they are so delicious and decadent! And I, personally, love that it starts of with frozen dough or pastry puff, as I never seem to have luck when I make my own!

Tricia @ Saving room for dessert said...

Well I could eat this every morning. I adore almond flavored sweet bread - looks amazing Mary!

manu said...

I'm here again :-)
I’d like to introduce you to my SWAP.
If you love to join in, please take a look to my blog.
Hope to hear from you soon

Kim G. said...

This is a beautiful coffee cake Mary, I love it!

David said...

Mary, Wow! This cream cheese, almond and white chocolate coffee cake sounds and looks terrific! I could use a slice of it right now with my coffee as I watch the snow come down... Take Care, Big Daddy Dave

Pam said...

This is a great coffee cake to try! Perfect early in the morning with a cup of coffee!

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