Pineapple Cheese Coffee cake
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Makes 1 coffee cake
1/2 c Sour cream
3 Tbs. Butter, room temperature
2 Eggs, room temperature
1 tsp Vanilla
3 Tbs. Sugar
3 cups Bread flour
2 1/4 tsp Active Dry Yeast
Pineapple Cheese Filling
8 1/2 oz. (1 can) Crushed pineapple, drained reserved juice
8 oz. (1 pkg) Cream cheese, at room temp
1 Egg, room temperature
1 Tbs Sugar
1/8 tsp Salt
Pineapple Icing:
1 1/4 cups powdered sugar
3 tbs reserved paineapple juice
To prepare filling, cream all ingredients together.
Icing: Add pineapple juice to powdered sugar and stir together until
smooth. If the icing is too thin, add more powdered sugar; too thick, add
more pineapple juice.
Bread Machine Method: Have liquid ingredients at 80 F and all others at
room temperature. Place ingredients in pan in the order specified in your
owner's manual. Select dough/manual cycle. Do not use the delay timer.
Check dough consistency after 5 minutes of kneading, making adjustments if
necessary.
Rising, Shaping, and Baking: Place dough in lightly oiled bowl and turn to
grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly
floured surface; punch down to remove air bubbles. Divide dough into two
unequal pieces (one containing 1/3 of the dough and the other 2/3 of
dough). Roll out larger piece on a floured surface to a 10- x 14-inch
rectangle. Place in greased 9- x 13-inch pan; pressing up sides. Spread
with Pineapple Cheese Filling. Roll out remaining dough to a 5- x 12-inch
strip. Cut into five 1- x 12-inch strips. Lay strips lengthwise over
filling. Fold down sides of dough to hold strips in place. Cover; let rise
until indentation remains when touched. Bake in preheated 350 F oven 30 to
35 minutes. Cool in pan. Drizzle with Pineapple Icing.
Rosemary