RECIPLEASE!

Raspberry Cream Cheese Coffee Cake
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Ingredients: 
For the dough:
2¼ tsp. instant yeast
2 tbsp. warm water
1/4 cup sugar (1¾ oz.)
2 large eggs
1 tbsp. milk
1 tsp. vanilla extract
2 cups plus 2 tbsp. all-purpose flour (10 1/8 oz.)
3/4 tsp. salt
8 tbsp. unsalted butter, softened but still cool, cut into 1-inch pieces

For the berry filling:
1¼ cups fresh or frozen raspberries or blueberries
1½ tbsp. sugar
1 tbsp. freshly squeezed lemon juice
Pinch of salt
Pinch of ground cinnamon
1¾ tsp. cornstarch dissolved in 1 tbsp. water

For the cream cheese filling:
4 oz. cream cheese, softened but still cool
2 tbsp. sugar
4 tsp. all-purpose flour
Pinch salt
1 tsp. finely grated lemon zest
½ egg (I just beat it lightly with a fork and add about half)
¼ tsp. vanilla extract

For the streusel topping:
2½ tbsp. brown sugar
1½ tsp. granulated sugar
¼ cup all-purpose flour
¼ tsp. ground cinnamon
Pinch of salt
2½ tbsp. cold unsalted butter, cut into 4 pieces

For the egg wash:
1 large egg
1 tsp. heavy cream or whole milk

For the glaze:
6 tbsp. confectioners’ sugar
1½-2 tsp. milk
¼ tsp. vanilla extract

Directions: 
To make the dough, sprinkle the yeast over the warm water in the bowl of a standing mixer fitted with the paddle attachment; stir to dissolve.  Add the sugar, eggs, milk and vanilla.  Mix at the lowest speed until well combined.  Add about 1½ cups of the flour and the salt, mixing on low speed until the flour is incorporated, about 1 minute.  Increase the speed to medium-low and add the butter pieces one at a time, beating until incorporated, about 20 seconds after each addition.  Replace the paddle with the dough hook and add the remaining ½ cup plus 2 tablespoons 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 2 minutes longer.

The dough will be too soft to pick up with your hands, so scrape it into a straight-sided lightly oiled plastic container using a dough scraper (I just used a spatula).  Cover the container tightly with plastic wrap and let rise at warm room temperature until doubled in size, 3-4 hours.  Press down the dough, replace the plastic and refrigerate until thoroughly chilled, at least 4 or up to 24 hours.  Alternatively for a quick chill, spread the dough onto a lightly oiled baking sheet, about 1-inch thick, and refrigerate until thoroughly chilled, about 2 hours.

Meanwhile, to make the berry filling, combine the berries, sugar, lemon juice, salt, cinnamon, cornstarch and water in a medium saucepan.  Bring to a boil over medium heat, stirring occasionally.  Continue boiling, stirring constantly, until the mixture is thick and shiny, 1½ to 2 minutes.  Scrape the mixture into a small bowl, cover and chill thoroughly before using.

To make the cream cheese filling, beat the cream cheese, sugar, flour and salt in the bowl of a mixer at high speed until smooth, 2-4 minutes.  Add the lemon zest, egg and vanilla extract.  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.

To make the streusel topping, mix the brown and granulated sugars, flour, cinnamon and salt in a small bowl.  Add the butter pieces and toss to coat.  Pinch the butter chunks and dry mixture together between your fingertips until the mixture is crumbly.  Chill thoroughly before using.

When you are ready to shape the coffee cakes, remove the chilled dough from the refrigerator and turn it out onto a lightly floured surface.

Shape the dough into a log about 8 inches long and about 2 inches in diameter.  (For me, there was way too much dough to fit into a 8 x 2-inch log, so I just approximated.)

Roll the log evenly into a 40-inch rope about 1 inch in diameter.

Use your fingers to flatten the log slightly into a 1½-inch wide strip.

Use both hands to twist the strip of dough into a coil.  (I found the length of the rope to make it a bit difficult to coil the whole thing neatly.  The easiest method was to start from the middle, coil one half of the rope, and then coil the other half from the opposite end, keeping the direction of the coils consistent.)

Loosely coil the rope in a spiral pattern, leaving a ¼-inch space between coils.  Tuck the end under and pinch to secure.  Place the coil on a baking sheet lined with parchment paper.

Remember, if you make two cakes, place each on its own baking sheet – trust me!  Cover the shaped cake with plastic wrap and let proof at room temperature until slightly puffed, 1½ to 2 hours.

Brush the cake with egg wash.

Spoon the cheese filling over the center of the top of the cake, leaving a border clear around the edge.

Layer the raspberry filling over the top of the cheese filling.  (Some of the filling may leak over the edges, but it won’t hurt anything.)

Sprinkle the streusel topping over the top of the cake.  Slide the baking sheet onto a second baking sheet to prevent the bottom crust from over-browning.  Bake in an oven heated to 350° F until deep golden brown and an instant-read thermometer inserted in the center of the cake reads 190° F, about 25-30 minutes.  Transfer to a wire rack and cool for at least 20 minutes.

To prepare the glaze, whisk together the confectioners’ sugar, milk and vanilla extract in a bowl.  Drizzle over the top of the finished cake and let set before serving.

Rich Coffeecake with Sweet Cheese Filling

Servings: 8-10 (makes 2 coffeecakes)*****You can half the ingredients if you only want one coffeecake.

Ingredients

For the coffeecakedough:

2 envelopes instant yeast (about 4 and 1/2 teaspoons)

1/4 warm water (about 110 degrees)

1/2 cup granulated sugar

4 large eggs

2 tablespoons milk (I used whole…because I was going ALL out on my fat content, of course…..)

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 and softened but still cool

For the sweet cheese filling:

8 ounces cream cheese, softened but still cool

1/4 cup granulated sugar

2 and 1/2 tablespoons unbleached all-purpose flour

Pinch salt

2 teaspoons finely grated zest from 1 lemon

1 large egg

1/2 teaspoon vanilla extract

For the streusel topping:

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

For the icing:

3/4 cup confectioners’ sugar, sifted

3 and 1/2 teaspoons milk

1/2 teaspoon vanilla extract

For the egg wash:

1 large egg

1 teaspoon heavy cream

Instructions:

1. For the dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve.

2.  Add the sugar, eggs, milk and vanilla; attach the paddle and mix at the lowest speed until well combined.

3.  Add 3 and 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute.

4.  Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes.)

5.  Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer.

6.  Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.

7. Scrape the dough into a lightly oiled bowl and cover tightly with plastic wrap.

8.  Let the dough rise at warm room temperature until doubled in size, 3 to 4 hours.

9.  Press down the dough, replace the plastic and refrigerate until thoroughly chilled, at least 4 or up to 24 hours (aka overnight).  If you are in a rush, you can spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.

10.  For the filling: Beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes.

11.  Add the lemon zest, egg and vanilla.

12.  Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute.

13.  Scrape the mixture into a small bowl and chill thoroughly before using.

14.  For the streusel: Mix the brown sugar and granulated sugars, flour, cinnamon, and salt in a small bowl.

15.  Add the butter and toss to coat.

16.  Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly (fun part).

17.  Chill thoroughly before using.

18.  For the icing: Whisk all the ingredients in a medium bowl until smooth.

19.  When you are ready to shape the coffeecake, remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface.  Divide the dough in half.

20.  Shape the dough into a log about 8 inches long and 2 inches in diameter.

21.  Roll the dough evenly into a 40-inch rope about 1 inch in diameter.

22.  With your fingers together, gently press the log to flatten slightly into a 1 and 1/2-inch-wide strip.

23.  Using both hands, twist the rope.

24.  Loosely coil the rope in a spiral pattern (think….it should look like the yellow brick road with all the Munchkins standing by when Dorothy starts her journey), leaving a 1/4-inch space between the coils.

25.  Tuck the end under and pinch to secure.

26.  Place the coil on a parchment paper-lined baking sheet and cover with plastic wrap.

27. Proof until slightly puffed, 1 and 1/2 to 2 hours. ***See step #31 if you are going to make this now, so you can get the oven pre-heated while you do the next steps.

28. For the egg wash: In a small bowl, whisk the egg and heavy cream together.

29. 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 (WARNING: this is very tricky and mine ending up going everywhere……which actually led to delicious cheese filling around the edges of the coffeecake instead of just the center…..).

30.  Sprinkle the top with streusel.

31.  Adjust an oven rack to the middle position and heat the oven to 350 degrees.

32.  Working with and baking one coffeecake at a time, bake until deep golden brown, 25 to 30 minutes.

33.  Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes.

34.  Drizzle the icing over the cooled cake and serve.

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Crumb Top Coffeecake Muffins
Makes 18 muffins
Ingredients
FOR THE TOPPING1 cup finely chopped pecans (optional)1/2 cup light brown sugar, packed2 teaspoons cinnamon2 teaspoons cocoa powder1/3 cup mini semi-sweet chocolate chips (optional)
FOR THE CAKE2 cups all-purpose flour1 cup sugar1 teaspoon salt1/2 cup (1 stick) unsalted butter, softened1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 cup sour cream2 eggs, at room temperature1 teaspoon vanilla

Preheat oven to 350 degrees. Line a standard muffin pan with paper liners, or spray a muffin top pan with non-stick cooking spray.
In a large measuring cup or medium bowl, combine the sour cream, eggs, and vanilla. Whisk until combined and set aside.
In the bowl of a food processor, combine the pecans (if using), brown sugar, cinnamon, and cocoa and pulse 5 or 6 times. Pour the mixture into a medium bowl and set aside.
In the food processor, combine the flour, sugar, and salt with 4 or 5 pulses, then distribute the butter pieces evenly over the top. Pulse 8 or 9 times, until the butter is smaller than pea size. Remove 1/2 cup of the flour mixture and stir it into the brown sugar mixture with a fork; set aside.
Add the baking powder and soda to the flour mixture in the food processor and pulse again 4 or 5 times to combine. Pour the sour cream mixture over the flour mixture and pulse 5 or 6 times, until the mixture just comes together. Measure out 3/4 cup of the crumb topping and sprinkle it evenly over the batter in the food processor. With a rubber spatula, stir the topping into the batter with three or four stirs, just until it is swirled through the batter.
Place 2 tablespoons of batter in each muffin cup. Evenly sprinkle 2 teaspoons of topping over each muffin, gently pressing it into the batter. If using, sprinkle about 1 teaspoon of mini chocolate chips on each muffin. Bake standard muffins for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Bake muffin tops for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Leave the muffins in the pan for 2 minutes before removing them to a cooling rack. Allow to cool at least 10 minutes before serving.source

Sour cream coffee cake (adapted from gimme some oven)

Ingredients:

Cake Ingredients:

• 1/2 cup (1 stick) butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 (12 oz.) container of sour cream (I might reduce this a bit, maybe use around 8-10 oz next time because all the sour cream made the cake hard to finish baking)
• 1 tsp. vanilla extract

Topping Ingredients:

• 1 tsp. cinnamon
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 cup chopped pecans or walnuts (optional)

Method:

1. In a mixer, cream together butter and sugar.  Add eggs to the mixture, one at a time, beating well after each addition.

2. In a separate bowl, stir together the flour, baking soda, baking powder and salt.

3. Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla.  Mix until combined.

4. Then pour half of the batter into a greased 8 x8 inch pan, and sprinkle with half of the topping.  Add the remainder of the batter on top, and sprinkle with the remaining topping.  Bake at 350 degrees for40 -45 minutes, until a toothpick inserted in the middle of the cake comes out clean.

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Coffee Cake Muffins
Adapted from Martha Stewart Cupcakes

For the muffins:
2-1/2 cups all purpose flour
1/2 tsp baking soda
1-1/4 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 tbsp unsalted butter, at room temperature
1 cup sugar
3 large eggs
1-1/2 tsp pure vanilla extract
1-1/4 cups sour cream

For the streusel topping:
2-1/4 cups all purpose flour
3/4 cup packed dark brown sugar
2-1/4 tsp ground cinnamon
3/4 tsp salt
1/2 cup plus 2 tbsp unsalted butter

For the milk glaze:
1-1/2 cups confectioners’ sugar
3 tbsp milk

- Preheat oven to 350 degrees. Line 24 standard muffin tins
- Whisk together flour, baking soda, baking powder, and salt
- With an electric mixer, cream together butter and sugar until light and fluffy
- Add eggs one at a time, beating until each is incorporated
- Stir in vanilla by hand
- Add flour mixture and sour cream, stir until just combined
- Divide batter evenly among lined cups.
- For the streusel: whisk together flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or your fingers, until combined but still crumbly
- Sprinkle half of the streusel over the muffins, pressing it into the muffins
- Sprinkle the other half evenly over the muffins
- Bake for 20 minutes or until cake tester comes out clean, rotating pans half way through
- Transfer tins to wire racks to cool completely before removing muffins
- Once cooled, prepare milk glaze by whisking together sugar and milk
- Remove muffins from tin and place on a wire rack set over a cookie sheet and drizzle evenly with milk glaze

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