Cream Cheese Coffee Cake

Source: Peg Craighead (1977)
Prep time: 9 1⁄2 hoursCooking time: 25 minutesTotal time: 9 11⁄12 hours


2 pk
dry yeast
2 T
15 T
sugar (divided)
1⁄2 lb
5 c
1 c
sour cream
eggs, whole
3 pk
cream cheese (8 oz.)
egg yolks
3 t
1 c
chopped pecans
1 cn
crushed pineapple (4 oz., drained)


For the dough: Mix dry yeast with water. Add 6 tablespoons sugar to yeast. Cut buffer into flour. Add sour cream and eggs to yeast mixture and mix. Add yeast mixture to flour. Knead well. Divide into 4 parts and wrap in wax paper. Refrigerate overnight.

For the filling: Cream together cream cheese (at room temperature), egg yolks, vanilla, 9 tablespoons sugar, chopped pecans and crushed pineapple. Roll out dough into 4 rectangles. Spread cheese filling down center and lap each side over middle. Place on greased wax paper-lined cookie sheets. Cover and let rise 1 hour. Bake 25 minutes at 375°, or until light brown. Frost, if you desire.