Apple Cream Cheese Coffee Cake--The Platinum Recipes Collection

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Apple Cream Cheese Coffee Cake

Ingredients:

• 3 1/2 to 4 c. Robin Hood unbleached flour
• 1/3 c. sugar
• 1 tsp. salt
• 1 pkg. active dry yeast
• 1/3 c. shortening
• 1/2 c. water
• 1/2 c. milk
• 1 egg

CREAM CHEESE FILLING:

• 1 pkg. (8 oz.) cream cheese, softened
• 1/4 c. sugar
• 3 tbsp. Robin Hood unbleached flour
• 1 egg yolk

TOPPING:

• 1 can (20 oz.) apple pie filling
• 1 egg white
• 1/2 c. sliced almonds
• 1/4 c. sugar

Preparation:

Mix 2 cups of the flour, 1/3 cup sugar, the salt and yeast in large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat on medium speed of electric mixer until smooth, about 2 minutes. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3 to 5 minutes. Cover and let rest 10 minutes.

Prepare cream cheese filling: beat all ingredients until smooth. Divide dough into halves; roll each half into 15 inch circle. Fold into fourths; place in 2 greased round pans, 9 x 1 1/2 inches, or two 9 inch round pans with removable bottoms. (Point of dough should be in center of pan.) Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the Cream Cheese filling over dough in each pan; top each with half of the pie filling. Make cuts at 1 inch intervals to about 1/2 inch above filling around outside edge of dough. Twist strips and fold over filling.

Beat egg white with hand beater until foamy; brush over dough. Sprinkle each with 1/4 cup almonds and 2 tablespoons sugar. (At this point, you can cover and refrigerate coffee cakes up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes. Bake in 375 degree oven until golden brown, 30 to 35 minutes. If coffee cakes brown too quickly, cover loosely with aluminum foil. Cool 20 minutes before cutting. Makes 2 coffee cakes.

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