Date Cheese Coffee Cake Recipe - Cooking Index
Date Cheese Coffee Cake Recipe - Cooking Index
| 3 1/2 cups | 218g / 7.7oz | All-purpose flour - (3 1/2 to 4 cups) |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 2 | Rapid rise yeast | |
| 1/2 teaspoon | 2.5ml | Salt |
| 2/3 cup | 157ml | Water |
| 1/3 cup | 65g / 2.3oz | Butter or margarine - cut into pieces |
| 3 | Eggs | |
| Filling | ||
| 2 | Cream cheese | |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 | Egg white | |
| 1 cup | 146g / 5.1oz | Chopped dates or pitted dates - snipped |
| 2 teaspoons | 10ml | All-purpose flour |
| 1 1/2 teaspoons | 7.5ml | Grated lemon peel |
| Topping | ||
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 3 tablespoons | 45ml | Sugar |
| 3 tablespoons | 45ml | Butter or margarine |
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Prepare Date Cheese Filling: In medium bowl, beat 12 ounces cream cheese, softened, with sugar and egg white until smooth. Stir in chopped dates or pitted dates, all-purpose flour and grated lemon peel.
Divide dough in half; roll each to 12- x 7-inch rectangle. Place on two greased baking sheets. Spread half of Date Cheese Filling over center-third (lengthwise portion) of each rectangle. Along sides of each coffee cake, cut 12 (1-inch wide) strips from edge of filling to edge of dough.
Alternating sides, fold strips at an angle across filling.*(see notes) Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat remaining egg; brush on dough. If desired, sprinkle with Crumb Topping, dividing evenly.
Bake at 375F for 30 to 35 minutes; cover with foil during last 10 minutes to prevent excess browning. Remove from sheets; cool on wire racks.
CRUMB TOPPING: In small bowl, combine all-purpose flour and sugar. Stir in butter or margarine, softened, until mixture resembles coarse crumbs.
Source:
Mrs. W Whitehead, Llandudno, Wales
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