Note this post contains affiliate links.
Good morning! I am excited because it’s beginning to feel like fall(my favorite season). The last few mornings it has been cool, it is getting dark earlier and I have been seen not only Halloween and Fall decorations in the shops but pumpkin spiced treats as well. I am getting ready for my Fall/Winter “nesting” mode, lots of baking, reading by the fire and preparing for the holidays.
I am testing recipes for my holiday gift boxes and last week I made this delicious cinnamon cream cheese coffeecake. The filling is like cheesecake and then it has a struesel topping. In addition to the cinnamon cream cheese I made an almond one and a raspberry as well. Although the recipe is long, it is not complicated and frankly it is one of the best coffeecakes I have ever eaten. I think my friends and family will love this.
|Similar blue toile plates, similar white serving plate|
Cinnamon Cream Cheese Coffeecake
Recipe from The Curvy Carrot
2 envelopes instant yeast (about 4 and 1/2 teaspoons)
1/4 warm water (110 degrees)
1/2 cup granulated sugar
4 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4 and 1/4 cups unbleached all-purpose flour
1 and 1/2 teaspoons salt
16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces, softened but still cool
Cream Cheese Filling
8 ounces cream cheese, softened but still cool
1/4 cup granulated sugar
2 and 1/2 tablespoons unbleached all-purpose flour
2 teaspoons finely grated zest from 1 lemon
1 large egg
1/2 teaspoon vanilla extract
1/3 cup packed light or dark brown sugar
1 tablespoon granulated sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 8 pieces
3/4 cup confectioners sugar, sifted
3 1/2 teaspoons milk
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon heavy cream
Sprinkle the yeast over the warm water in the bowl of a stand mixer; stir to dissolve. Add the sugar, eggs, milk and vanilla, attach the paddle and mix at the lowest speed until well combined.
Then add the 3 and 1/4 cups of the flour and the salt, mix at low speed until the flour is incorporated, about 1 minute.
Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition, the mixing time should be about 5 minutes.
Replace the paddle attachment with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about another 2 minutes.
Scrape the dough into a lightly oiled bowl and cover tightly with plastic wrap. Let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. I typically let my dough rise in the oven. I turn on the oven to 175 for 1 minute and then turn it off. Place the bowl inside the oven with the oven OFF and let it rise. You can also turn on the oven lights to add some extra heat to the oven.
Once dough has raised, press down the dough, replace the plastic and refrigerate until thoroughly chilled, at least 4 or up to 24 hours.
Beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using.
Mix the brown sugar and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter and dry mixture between your fingertips until the mixture is crumbly or use a pastry blender or 2 knives. Chill the streusel thoroughly before using.
Whisk all the ingredients in a medium bowl until smooth.
To assemble the coffeecake, remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface. Divide the dough in half. Shape the dough into a log about 8 inches long and 2 inches in diameter.
Roll the dough evenly into a 40 inch rope about 1 inch in diameter.
With your fingers together, gently press the log to flatten slightly into a 1 and 1/2-inch-wide strip.
Using both hands, twist the rope. Loosely coil the rope in a spiral pattern, like a snail, leaving a 1/4-inch space between the coils. Tuck the end under and pinch to secure.
Place the coil on a parchment paper-lined baking sheet and cover with plastic wrap. Proof until slightly puffed, 1 and 1/2 to 2 hours. NOTE: I bake my coffeecakes in 9″ tart pans with 2″ H sides.
Preheat the oven to 350. Then make the egg wash. In a small bowl, whisk the egg and heavy cream together.
Brush with the egg wash and place the filling over the center of the top, leaving a 1 and 1/2-inch border around the perimeter. This part is messy, and if you aren’t careful to leave the border the filling will go all over the coffeecake.
Sprinkle the top of the filling with streusel.
Move the oven rack to the middle position, bake one coffeecake at a time and bake for 25-30 minutes or until the coffeecake is golden brown. Then bake the next cake.
Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes, then drizzle the icing over the cooled cake and serve. ENJOY!
If you have a favorite coffeecake recipe please share it with me, I would love to try your recipes.
Have a great day!