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Category Archives: Dessert

Rich Coffeecake with Sweet Cheese Filling

If you are hungry now, stop and go somewhere else because there’s no way to satiate your desires with this coffeecake unless you are amazingly patient. The earliest you can eat it will be tomorrow sometime.)
I had a lot of fun making this coffeecake but it did take a long time. By the end, I think I was exhausted from standing and waiting in the kitchen. Maybe I’d make it again if I had the time but there are simpler recipes out there for a coffeecake. Quick and simple are usually things that I like to make.

Look how beautiful that is!

Finished product-drooling again.

Rich Coffeecake with Sweet Cheese Filling
From: Browneyedbaker 


Makes 2 cakes, each serving 8 to 10

Rich Coffeecake Dough
2 envelopes (4½ teaspoons) instant yeast
¼ cup warm water (about 110 degrees)
½ cup (3½ ounces) granulated sugar
4 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4¼ cups (21¼ ounces) unbleached all-purpose flour
1½ teaspoons salt
16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces and softened but still cool

Sweet Cheese Filling
8 ounces cream cheese, softened but still cool
¼ cup (1¾ ounces) granulated sugar
2½ tablespoons all-purpose flour
Pinch salt
2 teaspoons finely grated zest from 1 lemon
1 large egg
½ teaspoon vanilla extract

Streusel Topping (optional but not really)
1/3 cup packed (2-1/3 ounces) light or dark brown sugar
1 tablespoon granulated sugar
½ cup (2½ ounces) all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons cold unsalted butter, cut into 8 pieces

Coffeecake Icing (optional, it’s not cake without a little icing)
¾ cup (3 ounces) confectioners’ sugar, sifted
3½ teaspoons milk
½ teaspoon vanilla extract

Egg Wash
1 large egg
1 teaspoon heavy cream (preferably) or whole milk


1. For the Dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve. Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined. Add 3¼ cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute. Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.

2. Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper. Cover the container tightly with plastic wrap and let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.

3. For the Filling: Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg, and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using. (The filling can be refrigerated in an airtight container up to 3 days.)

4. For the Streusel: Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly. Chill thoroughly before using. (The streusel can be refrigerated in an airtight container up to 2 weeks.)

5. For the Icing: Whisk all the ingredients in a medium bowl until smooth. (The icing can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using.)

6. When you are ready to shape the coffeecakes,remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary. Divide the dough in half for 2 cakes.

6a. Working with a half recipe of cold dough at a time, shape the dough into a log about 8 inches long and 2 inches in diameter. Using your outstretched hands, roll the log evenly into a 40-inch rope about 1 inch in diameter. (Refer to original website for pictures.)

6b. With your fingers together, gently press the log to flatten slightly into a 1½-inch-wide strip.

6c. Using both hands, twist the rope.

6d. Loosely coil the rope in a spiral pattern, leaving a ¼-inch space between coils. Tuck the end under and pinch to secure. Place the coil on a parchment paper-lined baking sheet and cover with plastic wrap. Repeat with second half of dough.

7. Proof until slightly puffed (they will not increase in volume as dramatically as a leaner bread dough), 1½ to 2 hours. (After this final rise, the unbaked cakes can be refrigerated overnight and baked the next morning.)

8. For the Egg Wash: Beat the egg and cream in a small bowl until combined.

9. Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Working with and baking one coffeecake at a time, brush with egg wash evenly over the exposed dough. Place half of the filling over the center of the top, leaving a 1½-inch border around the perimeter. Sprinkle the top evenly with half of the streusel. Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 degrees F, 25 to 30 minutes. Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes. Drizzle the cake with half the icing and serve.


Baked Apple

This is definitely tasty. It’s healthy enough for breakfast but sweet enough as a dessert as well. I tried this out with oatmeal and it was great. Couple that with Eggs Benedict and my husband’s tongue was elated and his belly stuffed.
Not the best picture.

I found this recipe floating around on Pinterest and was taken to HollyandRose blog. Below I included, from her website, a better picture of this delicious dessert… I mean breakfast.

(picture from HollyandRose blog)

The recipe follows:

Baked Apples


2 red delicious apples (I used whatever apple I had on hand)
2 tsp brown sugar
2 tsp butter
A dash of cinnamon (ha-like 10 dashes)
2 tbsp walnuts, chopped
4 tbsp water
Tool: apple corer (I don’t have one so I just used a paring knife to cut out the guts and my apple broke into two halves. No big deal.)


1. Place walnuts on a small baking sheet and bake in the oven at 350°C for 5 minutes or until lightly toasted. Remove from oven and set aside.

2. Peel and core apples placing them on the same baking sheet. Combine melted butter, cinnamon and brown sugar with walnuts. Fill the centre of each apple with the mixture. Add water to the bottom of the baking sheet. Place in the oven at 350°C for 30 minutes or until soft.

(I don’t really like buying special tools to make one recipe so I just adapted it to what I had on hand. Because my apples were broken into two halves, I used some ramekins to pin the apple together on a small baking sheet and then added the water. They turned out just dandy.)

I served it on top of bowl of already prepared oatmeal and it was deliciously sweet breakfast.

Good Luck!