Sour Cream Coffee Squares

Course : Cakes
Serves: 1
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Ingredients:

1 cup sour cream
3 ounces cream cheese -- softened
2/3 cup sugar
1/2 cup dark seedless raisins
3 3/4 cups all-purpose flour -- unsifted
1 tablespoon sugar
1 package active dry yeast
1/2 cup milk
1/2 cup water
1 cup margarine
4 large egg yolks at room temperature
1 package confectioners sugar frosting
1/2 cup walnut halves
 

Preparation / Directions:

Makes 1 large cake 1. Blend together sour cream, cream cheese and sugar in a small bowl. 2. Stir in raisins; set aside. 3. Thoroughly mix 1 1/4 cups flour, sugar and undissolved yeast in a large mixing bowl. 4. Combine milk, water and margarine in saucepan. 5. Heat over low heat until liquids are very warm (120-130 F.); margarine does not need to melt. 6. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 7. Add egg yolks and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. 8. Stir in enough additional flour to make a soft moist dough; divide dough in half. 9. Roll out half of dough on floured board to fit bottom of an ungreased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan. 10. Spread with prepared sour cream filling. 11. Seal edges together; snip surface of dough with scissors to let steam escape. 12. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 13. Bake in preheated 375 F. oven 30 to 35 minutes, or until done; cool in pan on wire rack. 14. Frost while warm with confectioners' sugar frosting and garnish with walnut halves; cut into squares to serv


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