Dark Sweet Cherry Coffee Cake
- 170 g cream cheese, softened
- 100 g granulated sugar
- 15 g lemon juice
- 1 package active dry yeast
- 59 g warm water (105° to 115°)
- 43 g butter
- 25 g granulated sugar
- 1.50 g salt
- 188 g all-purpose flour
- 46 g milk
- 50 g egg
- Streusel Topping – See Recipe Below
- 165 g Tree Top IQF Dark Sweet Cherries
- 67 g granulated sugar
- 8 g cornstarch
- 9 g water
Preheat oven to 375 F. Grease a 12-inch pizza pan.
To prepare fruit filling, combine 66.6 grams sugar, cornstarch and 79 grams water in a saucepan. Stir in cherries. Cook and stir until mixture is thickened and bubbly. Remove from heat. Cool.
For cheese filling, combine cream cheese, 100 g sugar and 15.25 g lemon juice in a bowl. Beat until smooth; set aside.
Dissolve yeast in 59.25 g warm water. Let stand 5 to 10 minutes to soften.
Meanwhile, combine 42.6 g butter, 25 g sugar and salt. Beat with an electric mixer on medium speed until fluffy. Add 62.5 g flour, milk, egg and softened yeast; beat well. Stir in enough remaining flour to make a smooth dough.
Divide dough in half. On a well-floured surface, roll half of the dough into a 12-inch circle. Transfer dough to prepared pan. Spread cheese filling over dough to within ½ inch of the edge. Spread fruit filling evenly over cheese filling. Roll remaining half of dough into a 12-inch circle. Set dough on top of filling. Press edges to seal.
Sprinkle Streusel Topping over dough. Cover; let rise in a warm place 30 minutes. Bake 20 to 25 minutes until golden. Serve warm.
Combine 23.43 g all-purpose flour, 25 g granulated sugar and 1.5 g ground cinnamon. Cut in 28 g butter (no substitutes) until coarse crumbs form. Sprinkle over top of cake.