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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 201.2
  • Total Fat: 5.0 g
  • Cholesterol: 34.2 mg
  • Sodium: 129.7 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Cream Cheese and Strawberry Breakfast Cake calories by ingredient
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Cream Cheese and Strawberry Breakfast Cake

Submitted by: DAVIDSLAW


Number of Servings: 10

Ingredients

    2 cups flour
    1 Tbsp yeast
    1/3 cup fat-free evaporated milk
    3 Tbsp water
    1 Tbsp sugar
    1 Tbsp butter
    1/4 tsp salt
    1 egg
    6 oz reduced-fat cream cheese, softened
    2 Tbsp confectioners sugar
    1/2 cup strawberry preserves

Directions

Mix 1 cup of flour with the yeast. Set aside. In a small sauce pan heat the evaporated milk, sugar, water, butter, and salt until warm and butter begins to melt. Add to flour mixture along with the egg. Beat on low for 30 seconds, then on high for 3 mins. Stir in the remaining cup of flour. Turn onto a floured surface and knead until dough is smooth and elastic (about 5 mins.). Shape into a ball. Put dough into a greased bowl, turning once to grease the dough. Let rise in a warm place until doubled in bulk (1 hr).
Punch down. Turn onto a floured surface and divide dough into 3/4 and 1/4 pieces. Cover and let rest for 10 mins.
Grease a 10 inch springform pan. Combine cream cheese with confectioners sugar and vanilla.
Roll larger piece of dough into an 11 inch circle. Line the pan with dough on bottom and 1/2 inch up the sides. Spread cream cheese mixture onto dough evenly. Top with strawberry preserves, spreading evenly.
Roll remaining dough into a 9X5 inch rectangle. Cut into 5 - 1 inch strips. Twist each strip a few times and then place 3 strips across the top of cake one way and two overlapping the other way, pressing ends into the crust (trim to fit).
Cover and let rise for 30 mins. Meanwhile preheat oven to 350 F.
Bake for 30 to 35 mins, until crust is golden brown. Cool on a wire rack for 45 mins.
Makes 10 servings.


Number of Servings: 10

Recipe submitted by SparkPeople user DAVIDSLAW.






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