My effervescent, energetic and ebullient {need I continue?} neighbor Robbie surprised me the other morning with a delectable treat.
Fresh and warm from her oven…..a Mascarpone Coffee Cake…..it was delish…..sorry, just had to be Rachel Ray for a moment. (above photo from Robbie…..we had already eaten too much of ours for a decent photo!)
Guess there are benefits to giving neighbors extra eggs! Thanks girls! And Robbie!
PS…..Combo recipe below straight from the baker extraordinaire herself…..don’t ya just love her comment about nutritional facts at the bottom? I have to agree when something’s this good!
http://www.tasteofhome.com/recipes/cream-cheese-coffee-cake/print
http://www.tasteofhome.com/recipes/almond-cheese-coffee-cake
Almond-Cheese Coffee Cake Recipe
I took the liberty of combining the two recipes (both are Taste of Home recipes) and made alterations on how to shape the dough. I prefer the sour-cream dough used in the Almond-Cheese Coffee Cake to the Cream Cheese Coffee Cake, but look at the original recipes at the web links above. I favor the Mascarpone filling, but both are very good. I also like to use almond flavoring in the filling rather than vanilla.
Ingredients
1/2 cup (4 ounces) Sour Cream
1/4 cup sugar
1/4 cup butter, cubed
1/2 teaspoon salt
1 packages active dry yeast
1/4 cup warm water (110° to 115°)
1 eggs, lightly beaten
2 cups all-purpose flour
FILLING:
1 packages (8 ounces each) cream cheese, softened
2/3 sugar
1/2 egg, lightly beaten
1 teaspoons vanilla or almond extract
1/2 teaspoon salt
ALTERNATE FILLING:
1 carton (8 ounces) Mascarpone cheese
1/4 cup sugar
3 tablespoons all-purpose flour
1 egg yolk
1 teaspoon grated lemon peel
1 teaspoon almond extract
GLAZE:
1-1/4 cups confectioners’ sugar
1/8 cup milk
1/2 teaspoon vanilla or almond extract
Toasted sliced almonds
Directions
In a small saucepan, combine the sour cream, sugar, butter and salt.
Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
In a large bowl, dissolve yeast in warm water. Add 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.
Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Roll into a 12-in. x 8-in.rectangle.
In a large bowl, combine the filling ingredients until well blended. Spread over the rectangle to within 1 inch of edges.
Starting with a long side, roll just to the center of the rectangle;
repeat with remaining side, meeting in the middle.
With scissors, cut from outside edges to two-thirds of the way toward center at 1-1/2 inch intervals. Separate strips slightly; twist to allow filling to show
OR alternatively
Place entire rolled dough rectangle seam side down on a greased baking sheet or in a long 12-inch long tart pan. Then cut six X’s on top of loaves. (This is the route I choose to follow.)
Cover and let rise until nearly double…about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Watch closely so as not to over brown.
Remove from pan to wire racks to cool. In a small bowl, combine the confectioners’ sugar, milk and vanilla or almond extract; drizzle over warm loaves.
Sprinkle with toasted almonds if desired. Store in the refrigerator or leave on counter covered in plastic wrap. Considering how good it is, it won’t last long!
Yield: 8-12 servings.
Nutritional Facts (Who Cares?) 1 serving (1 piece) equals 264 calories, 10 g fat (6 g saturated fat), 54 mg cholesterol, 192 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
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