This impressive coffee cake drizzled with a vanilla glaze and sprinkled with toasted almonds will shine on your buffet. The recipe yields four loaves.
—MARY ANNE MCWHIRTER PEARLAND, TX
PREP: 35 MIN. + RISING • BAKE: 20 MIN. + COOLING • MAKES: 20-24 SERVINGS
1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, lightly beaten
4 cups all-purpose flour
FILLING
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 large egg, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
GLAZE
2 1/2 cups confectioners’ sugar
1/4 cup milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional
1. In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring it constantly, 5-10 minutes or until well blended. Cool to room temperature.
2. In a large bowl, dissolve yeast in warm water. Add the sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight.
3. Punch the dough down. Turn it onto a floured surface; knead it 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. Using a large bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of the edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X’s on top of each loaf. Cover and let rise until nearly doubled, about 1 hour.
5. Preheat oven to 375°. Bake for 20-25 minutes or until it is golden brown. Remove from pans to wire racks to cool. Using a small bowl, combine confectioners’ sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.