Cheese-Filled Rhubarb Coffeecake - Powerful Handmade site

Cheese-Filled Rhubarb Coffeecake

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Cheese-Filled Rhubarb Coffeecake

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This mammoth coffeecake, designed to feed a crowd, elicits reward each for its look and its style. Featuring a cheese Danish-like filling enveloped through a yeasted candy dough crust, crowned with rhubarb-pineapple sauce, and gilded with streusel topping, this cake will simply feed 20 folks, and it is similarly excellent for breakfast or as a dessert.

At a look

Prep
Bake
Total
Yield
twenty-four three” x three” items

Ingredients

Fruit filling

  • about four cups contemporary rhubarb, chopped into 1/2″ items
  • 2 tablespoons sugar
  • 2 cups (one 16-ounce can) overwhelmed pineapple in juice
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract

Crust

  • five cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1 teaspoon energetic dry yeast or fast yeast
  • 1/four teaspoon salt
  • 1 cup milk
  • 1/2 cup (Eight tablespoons) unsalted butter
  • four huge eggs

Cheese filling

  • three cups (3 Eight-ounce programs) cream cheese, room temperature
  • 1/2 cup sugar
  • three huge eggs
  • 1 1/2 tablespoons vanilla extract

Topping

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup (Eight tablespoons) unsalted butter, chilled, lower into chunks
  • three tablespoons butter, melted, for brushing at the coffeecake

Fruit filling

  • 1 pound contemporary rhubarb, chopped into 1/2″ items
  • 7/Eight ounce sugar
  • 16 oz overwhelmed pineapple in juice
  • three 1/2 oz sugar
  • 2 teaspoons vanilla extract

Crust

  • 21 1/four oz King Arthur Unbleached All-Purpose Flour
  • three 1/2 oz sugar
  • 1 teaspoon energetic dry yeast or fast yeast
  • 1/four teaspoon salt
  • Eight oz milk
  • four oz unsalted butter
  • four huge eggs

Cheese filling

  • 24 oz cream cheese, room temperature
  • three 1/2 oz sugar
  • three huge eggs
  • three/four ounce vanilla

Topping

  • four 1/four oz King Arthur Unbleached All-Purpose Flour
  • three 1/2 oz sugar
  • 1 teaspoon cinnamon
  • four oz unsalted butter, chilled, lower into chunks
  • 1 1/2 oz butter, melted, for brushing at the coffeecake

Fruit filling

  • 454g contemporary rhubarb, chopped into 1/2″ items
  • 25g sugar
  • 454g overwhelmed pineapple in juice
  • 99g sugar
  • 2 teaspoons vanilla extract

Crust

  • 602g King Arthur Unbleached All-Purpose Flour
  • 99g sugar
  • 1 teaspoon energetic dry yeast or fast yeast
  • 1/four teaspoon salt
  • 227g milk
  • 113g unsalted butter
  • four huge eggs

Cheese filling

  • 680g cream cheese, room temperature
  • 99g sugar
  • three huge eggs
  • 21g vanilla

Topping

  • 120g King Arthur Unbleached All-Purpose Flour
  • 99g sugar
  • 1 teaspoon cinnamon
  • 113g unsalted butter, chilled, lower into chunks
  • 43g butter, melted, for brushing at the coffeecake

Instructions

  1. To make the fruit filling: Clean the rhubarb and chop it into 1/2″ items. Put in a bowl, sprinkle with 2 tablespoons sugar, and let sit down a number of hours or in a single day, till the rhubarb releases a few of its juice.
  2. Place the rhubarb and its juice in a heavy saucepan, upload the 1/2 cup sugar and undrained pineapple, and stir to mix.
  3. Cook over medium warmth, stirring from time to time, till the combination is like thick applesauce. Stir extra ceaselessly towards the tip of the cooking time, so the filling does not burn. This will take about 1 hour. Remove from warmth and put aside.
  4. When cool, stir within the vanilla.
  5. To make the crust: Heat the milk and butter, lower in items, in a saucepan over medium warmth till the combination reaches about 120°F.
  6. Combine 1 cup of flour, sugar, yeast and salt in a bowl.
  7. Pour the milk aggregate over the dry elements, stirring to combine nicely.
  8. Beat within the eggs one by one, then upload an extra three 1/2 cups of flour, blending to mix.
  9. Turn the dough onto a well-floured paintings floor and knead, including further flour as essential, till the dough is clean and elastic.
  10. Place dough in a greased bowl, turning to coat all surfaces, duvet the bowl, and set in a heat spot to upward push till the dough is puffy, about 2 hours.
  11. To make the cheese filling: Beat the cream cheese, eggs, sugar and vanilla till clean. Set apart.
  12. To make the topping: Mix the flour, sugar and cinnamon in a medium-sized blending bowl. Cut within the butter, as you could for pie crust, operating it in till the combination is coarse and crumbly.
  13. Lightly grease (or line with parchment) a 12″ x 18″ (a half-sheet pan).
  14. To bring together the coffeecake: Turn the dough out onto a evenly floured floor, and divide it into two items.
  15. Roll one piece of dough right into a 12″ x 18″ rectangle. Fit into the pan.
  16. Spread the cheese filling at the dough within the pan to inside of 1/2″ of the threshold, then best calmly with fruit filling.
  17. Roll the second one piece of dough right into a 14″ x 18″ rectangle, to stretch over the filling. Place it on best of the filling, then seal the perimeters, trimming off any additional dough.
  18. Brush the highest crust with melted butter, and sprinkle with topping.
  19. Let upward push in a heat position for approximately 15 mins, when you preheat the oven to 350°F.
  20. Bake the cake for 45 mins, or till it’s golden brown and company to touch. Serve heat or at room temperature.
  21. Store coated within the fridge for as much as five days.
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