Danish Ribbon Coffee Cake

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

 

Yield

64, 3x2-inch servings

Method

    1. For cream cheese swirl, place cream cheese, sugar, eggs and flour in mixer bowl.

    2. Using a whip, mix on medium speed 2 minutes. Scrape bowl. Continue to mix on medium speed 1 minute. Scrape bowl.

    3. Fold in preserves; set aside.

    4. For cake, place 20 fl oz (2 1/2 cups) water in mixer bowl; add total amount Krusteaz Professional Cinnamon Streusel Coffee Cake Mix.

    5. 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.

    6. Continue to mix on low speed 1 minute.

    7. Scale half of batter into prepared full sheet pan.

    8. Spread cream cheese swirl evenly over batter.

    9. Sprinkle half of streusel topping over cream cheese swirl layer.

    10. Spread remaining batter over streusel layer. Sprinkle remaining streusel topping over batter. Dock batter.

    11. For convection oven, bake at 350°F 25-30 minutes; for standard oven, bake at 375°F 30-35 minutes.

 

WHEAT