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Yeasted Cheese-and-Sour-Cherry Coffee Cake

117

In a nod to the cheese Danish, this coiled loaf contains swirls of cream cheese and cherries.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Martha Stewart Living, March 2011

Ingredients

  • For the cake:
  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • 1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
  • 3/4 cup warm milk (110 degrees)
  • 1 large egg plus 1 large egg yolk
  • 3 cups all-purpose flour, plus more for surface
  • Coarse salt
  • 1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
  • 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
  • For the filling:
  • 12 ounces softened cream cheese
  • 1 large egg yolk
  • 1/4 cup plus 2 tablespoons confectioners' sugar
  • 1 1/2 cups pitted fresh or thawed frozen sour cherries
  • For the glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons whole milk

Directions

  1. Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.

  2. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.

  3. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.

  4. Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.

  5. Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.

  6. Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.

  7. Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.

  8. Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

  9. Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.

Cook's Notes

Coffee cake can be stored at room temperature for up to 3 days.

Reviews Add a comment

  • WetzelHillman
    17 MAY, 2016
    Great all day project as you have to do this in phases. I used a combination of frozen and canned cherries. The pastry to fruit ratio is dough heavy so next time I will increase the fruit. The pastry is more breadlike than layered which is nice. This is not too sweet and mellow pastry and was well received by all and was tasty for 3 days. I will make this again.
    Reply
  • Akmama3
    19 APR, 2014
    It's in the oven now and I just wanted to share a few mistakes. I made it last night and put it in the frig after the assembly stage to bake this morning, this wouldn't have been a problem but I did not cut the lines in the top so it cracked while rising. I also coarsely chopped the cherries, another mistake, they were way to juicy. It smells really good and I know with the icing it's going to taste great but it's not pretty. Lesson learned, I'll make it again but follow directions!!
    Reply
  • NyssaJoy
    27 JUL, 2013
    It is very good, my son is on his third piece right now.
    Reply
  • NyssaJoy
    27 JUL, 2013
    We chose to make this since my son bought a pint of sour cherries at the local farmers market. The farmer was impressed that my 9yr old was buying it himself. So he gave us another pint so we could make something with them. (My son loves anything sour. He'll drink lemon juice right out of the bottle.) It did seem to brown pretty fast, and I was starting to think it might burn. I did take it out, a little early, as soon as it temped at 190 degrees. 190 was making sure it wasn't gooey/undone.
    Reply
  • MS11402627
    20 JUL, 2012
    Easy to make, delicious flavor. I used defrosted sour cherries from the freezer from last summer.
    Reply