Overnight Sweet Potato-Dulce de Leche Coffee Cake
I baked this cake for Thanksgiving breakfast. Since it's prepared one day ahead, Holiday doesn't need to be hectic anymore.
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons (plus 1/2 cup) powdered sugar
- 1 teaspoon active dry yeast
- 10 tablespoons cold butter
- cut into 1/2-inch pieces
- 8 ounces cream cheese
- softened and divided
- 4 ounces mashed cooked sweet potato
- 1/2 cup dulce de leche
- 1 egg
- 1/4 cup chopped walnuts
- 1 tablespoon milk
- 3/4 teaspoon vanilla extract
Level of difficulty Average
Preparation time 40mins
Cooking time 40mins
Cost Average budget
Combine flour, salt, 2 tablespoons powdered sugar, yeast and butter in a food processor; process until mixtures resembles coarse meal. In a large bowl, beat 3 ounces cream cheese and sweet potato until smooth. Add flour mixture; stir with spoon until moistened. Shape dough into 3x7-inch rectangle; wrap dough with plastic wrap and refrigerate for 30 minutes. Freeze dough for about 20 minutes or until firm. Meanwhile, beat remaining cream cheese and dulce de leche until smooth; set aside.
Line 15x10-inch baking sheet with parchment paper. On lightly floured surface, roll out dough into 5x25-inch rectangle. Spread cream cheese mixture over bottom half of strip, leaving 1/2-inch border around bottom and side edges. Fold unfilled dough over filling; pinch seams closed. Shape dough into oval, tuck one end inside other, and pinch to seal. Transfer to prepared pan; cover with plastic wrap and refrigerate for 4-12 hours.
Preheat oven to 350 F. Remove plastic, brush unbaked cake with egg and sprinkle with walnuts. Bake for about 40 minutes, rotating halfway through, or until golden. Let cool for 30 minutes.
Whisk remaining 1/2 cup powdered sugar, milk and vanilla until smooth. Drizzle over cake. Let set for 10 minutes.
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