Pineapple Cheese Coffeecake

A very rich coffecake that makes an excellent dessert! A pineapple cream cheese filling is sandwiched between a yeast-raised pastry-like dough.

Makes 1 coffeecake.
Sour cream	1/2 cup
Butter, room temperature	3 tablespoons
Eggs, room temperature	2
Vanilla	1 teaspoon
Sugar	3 tablespoons
Bread flour	3 cups
RED STAR® Active Dry Yeast	2 1/4 teaspoons
Pineapple Cheese Filling
Crushed pineapple, drained (reserve juice)	1 (8 1/2 ounce) can
Cream cheese, room temperature	1 (8 ounce) package
Egg, room temperature	1
Sugar	1 tablespoon
Salt	1/8 teaspoon
To prepare filling, cream all ingredients together.
Pineapple Icing
Powdered sugar	1 1/4 cups
Pineapple juice (reserved)	3 tablespoons
Add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.

Bread Machine Method

Have liquid ingredients at 80 degrees F and all others at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods

Combine yeast, 1 cup flour, and sugar. Heat sour cream to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture, sour cream, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add eggs and vanilla; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method - Combine dry mixture, sour cream, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add eggs and vanilla; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While motor is running, add eggs, butter, vanilla, and sour cream. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into two unequal pieces (one, 1/3 of dough and one, 2/3 of dough). Roll out larger piece on a floured surface to a 10- x 14-inch rectangle. Place in greased 9- x 13-inch pan; pressing up sides. Spread with Pineapple Cheese Filling. Roll out remaining dough to a 5- x 12-inch strip. Cut into five 1- x 12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains when touched. Bake in preheated 350 degrees F oven 30 to 35 minutes. Cool in pan. Drizzle with Pineapple Icing.