Cake
Danish Ribbon Coffee Cake
Makes 64, 3x2-inch servings
Ingredients
Cream Cheese Swirl
- 16 oz (2 cups) cream cheese, softened
- 4 oz (1/2 cup) sugar
- 4 oz (2) eggs
- 2 oz (1/2 cup) all-purpose flour
- 10 oz (1 cup) raspberry preserves
Cake
- 5 lb (large pouch) Krusteaz Professional® Cinnamon Streusel Coffee Cake Mix 732-0118
- 40 fl oz (5 cups) water, divided
- 2 lb (small pouch) streusel topping (enclosed with mix), divided
Method
- For cream cheese swirl, place cream cheese, sugar, eggs and flour in mixer bowl.
- Using a whip, mix on medium speed 2 minutes. Scrape bowl. Continue to mix on medium speed 1 minute. Scrape bowl.
- Fold in preserves; set aside.
- For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix.
- Using a paddle, mix on low speed 2 minutes. Continue to mix on low speed 1 minute while gradually adding balance of water. Scrape bowl and paddle.
- Continue to mix on low speed 1 minute.
- Scale half of batter into prepared full sheet pan.
- Spread cream cheese swirl evenly over batter.
- Sprinkle half of streusel topping over cream cheese swirl layer.
- Spread remaining batter over streusel layer. Sprinkle remaining streusel topping over batter. Dock batter.
- For convection oven, bake at 350°F 25-30 minutes; for standard oven, bake at 375°F 30-35 minutes.
