This is my recipe for a cream cheese filling. The cream cheese should be soft at the start so let it get to room temperature before making the filling
The filling is enough for to fill 2 coffee cakes. Make ahead and keep refrigerated until 30 minutes before use. Spread on the rolled dough and then top with raspberry or blueberry preserves (about a cup per coffee cake)
If the filling is too loose and spreads, try adding a tablespoon of flours to the mixture.
An easy and quick homemade preserve for raspberries is to take 1 cup of raspberries and 1 tablespoon of sugar, and mix well. Then, with a fork, mash the raspberries. Place the mixture in a small sauce pan and heat until boiling. Add 1 teaspoons of cornstarch and cook until thickens. Cool before using.
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