cream cheese dessert coffeecake
As an occasional treat growing up, my mom would surprise my brother and I with a store-bought pastry for breakfast. We’d usually indulge in a warm glazed Danish on a Saturday morning in the height of summer. Though it’s been years since I’ve tasted one, I can now make my own thanks to this incredible cream cheese dessert coffeecake from Red Star Yeast.
Two layers of rich pastry dough sandwich a cream cheese filling; I added fresh blueberries for that jammy flavor I adored. Topped with pecans and a cinnamon-vanilla glaze, here’s to recreating easy summer living at its best.
- 1/4 cup warm water (110-115°F)
- 1 package Red Star Active Dry Yeast
- 1 tsp sugar
- 2 1/2 cups bread flour
- 2 tsp sugar
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 4 large egg yolks, lightly beaten
- 12 ounces reduced-fat cream cheese, softened
- 2/3 cup sugar
- 1 large egg yolk, at room temperature
- 1 1/2 cups blueberries
- 1 large egg white, lightly beaten
- 1/2 cup pecans, finely chopped
- 1 cup powdered sugar
- 1/8 tsp cinnamon
- 1 tsp vanilla
- 1 1/2 Tbsp water
- Please visit Red Star Yeast for the Cream Cheese Dessert Coffeecake recipe.
• I followed the Traditional Method to make the dough and used a dough whisk to mix in the dissolved yeast and egg yolks.
• This is an incredibly rich dough and it rises very little. For the second rise, I let the coffeecake rise in a warm place for 1 hour before baking. If you have questions on baking with yeast, visit Lessons in Yeast & Baking.
• For the filling, I used an offset spatula to spread cream cheese mixture over dough, then topped evenly with blueberries, pressing gently into the filling.
• I baked the coffeecake at 350°F for 24 to 25 minutes, until golden and puffed. Cool completely before cutting into squares. Store leftovers in the refrigerator; reheat in a warm oven.
- Calories: 225
Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.