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Martha's yeasted cheese and sour cherry coffee cake
Martha's yeasted cheese and sour cherry coffee cake
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Indulge in Martha Stewart's rich cheese and sour cherry coffee cake.
Ingredients:
  • 193.13 gm milk, warmed
  • 7g sachet instant dry yeast
  • 70.95 gm caster sugar
  • 1 large egg
  • 2.00 large egg yolk
  • 750.00 ml plain flour
  • 125g butter, softened
  • 1 large egg, lightly beaten, extra
  • 20.60 gm milk, extra
  • 350g cream cheese, softened
  • 49.50 gm icing sugar mixture
  • 375.00 ml drained pitted morello cherries (seenote)
  • 150.00 gm icing sugar mixture
  • 41.20 gm milk
Instructions:
  • In a medium bowl, combine milk, yeast, and a pinch of sugar. Let it sit in a warm place until foamy, about 5 minutes.
  • Combine the remaining sugar with the egg and egg yolk. Mix thoroughly and incorporate into the yeast mixture.
  • 1. Attach the dough hook to the electric mixer. Combine yeast mixture and flour until just mixed. Then add butter and beat for 10 minutes until the mixture is smooth, soft, and slightly sticky.
  • Combine dough using your hands until it forms a ball. Transfer the dough to a sizeable bowl coated lightly with oil. Cover with oiled plastic wrap and let it rise in a warm spot for 1 hour or until it doubles in size.
  • Prepare the Filling by blending cream cheese, egg yolk, and powdered sugar in a bowl.
  • Deflate dough gently. Place on floured surface and let rest for 5 minutes. Roll out dough into a 3cm-thick, 45cm square. Mix extra egg and extra milk in a bowl. Brush edges of dough with egg mixture. Spread filling over dough, leaving a 2cm border. Add cherries. Roll up dough tightly, seal seam by pinching. Place dough spiral on a baking paper-lined tray. Brush with egg mixture.
  • Preheat your oven to 180C/160C fan-forced, then cover the dough with lightly greased plastic wrap and let it rise in a warm spot for 20 to 30 minutes until it has increased by half in size.
  • Peel off and throw away the plastic wrap. Make six 1.5cm slits on the top of the dough. Bake for 55 minutes or until the top turns golden. Then, lower the temperature to 160°C/140°C fan-forced and bake for another 15 to 20 minutes or until the top is nicely browned (lightly cover with foil if browning too quickly). Allow to cool on the tray.
  • Prepare the icing by mixing icing sugar and milk in a bowl. Drizzle the mixture over the cake and let it stand for 5 minutes to set. Serve.

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