Entenmann’s Cheese Filled Crumb Coffee Cake
Cheese filled coffee crumb coffee cake is the best. You get a sweet and savory taste all in one bite!
- 4 cups flour
- 3/4 cup milk
- 6 tablespoons butter
- 1/4 cup warm water
- 1 1/2 teaspoon yeast
- 2 large eggs, beaten
- 1/2 tablespoon salt
- 1/4 cup sugar
- 1 (8-ounce) brick cream cheese
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1/3 cup flour
- 3/4 cup flour
- 1/3 cup sugar
- 4 tablespoons butter
- 1/2 teaspoon cinnamon
Preparation time 20mins
Cooking time 150mins
Combine the milk and butter in a microwave safe bowl and warmth until butter is melted.
In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool.
In a small bowl, combine the water and yeast and let foam.
When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don’t let it get cold).
With a dough hook, mix in the flour.
(If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft, about 5 to 10 minutes).
Cover and let rise until double in bulk; about 1 to 1½ hours.
After rising, punch down and divide in half.
Roll out on a large jelly roll pan to fit the length of the pan and virtually the width.
In a bowl, mix the filling ingredients on medium speed.
Spread the filling down the middle of every cake and either fold over the outer halves or cut strips and braid it over the filling…it’s your call.
In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly.
Sprinkle the streusel equally on top of the two coffee cakes.
Cover and let rise another 20 minutes and preheat your oven to 375°F.
Bake for 25 to 30 minutes or until golden brown.
When cooled, dust with powdered sugar.