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Katie's Coffee Cake

A community recipe by

Not tested or verified by

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This is a big version of the American cream cheese danish. Makes 4 small or 2 large coffee cakes.


Serves: 12.

For the Dough

  • ½ cup sugar
  • 1 teaspoon salt
  • ½ cup melted butter
  • 2 packets dried yeast
  • ½ cup warm water
  • 2 beaten eggs
  • 4 cups flour
  • 1 cup sour cream

For the Filling

  • 227 cream cheese
  • 188 sugar
  • 1 beaten egg
  • ½ teaspoon salt
  • 2 teaspoons vanilla

For the Glaze

  • 500 confectioners' sugar
  • 4 tablespoons milk
  • 2 teaspoons vanilla


Katie's Coffee Cake is a community recipe submitted by exiledcal and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat sour cream over low heat; stir in sugar, salt, and butter. Cool to lukewarm; sprinkle yeast in warm water in large bowl. Stir in until dissolved.
  • Add sour cream mixture, eggs, and flour. Mix well, cover tightly. Refrigerate overnight.
  • Combine filling ingredients. Divide dough into 4 parts (or 2 if you are making large versions). Roll in a jelly roll fashion into two (or four small) rectangles, spreading filling out equally.
  • Fold edges inward to meet and pinch edges together, then fold ends under.
  • Place rolls seam side down on greased baking sheets. Slit each roll at two-inch intervals to resemble a braid. Cover and let rise in a warm place, free from draft, until doubled in bulk (at least one hour). Bake at 375F degrees for 12-15 minutes. Let cool.
  • Combine glaze ingredients and drizzle over cakes.
  • Tell us what you think

    Bara Brith