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Danish Coffee Cakes

Name: Danish Coffee Cakes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 3 coffee cakes (10 slices each)
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 4 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 cup shortening; 1 cup warm 2% milk (110° to 115°); 2 large eggs, lightly beaten; FILLING:; 1 package (8 ounces) cream cheese, softened; 3/4 cup sugar; 2 tablespoons all-purpose flour; 1 large egg, lightly beaten; 1 teaspoon poppy seeds; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; ICING:; 1 cup confectioners' sugar; 2 tablespoons milk; 1/8 teaspoon vanilla extract

1 review

Total Time

Prep: 45 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Sheri Kratcha

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 23, 2022

I think that as long as I’m in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. —Sheri Kratcha, Avoca, Wisconsin

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Danish Coffee Cakes

1 review

Prep Time 45 min

Cook Time 20 min

Yield 3 coffee cakes (10 slices each)

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 cup warm 2% milk (110° to 115°)
2 large eggs, lightly beaten
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
ICING:
1 cup confectioners' sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Text Ingredients

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight.

For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended.
Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle.
On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.