Cinnamon Crumb Coffeecake and Cheese Kuchen

Dough

4 tablespoons granulated sugar
1/4 cup warm water (110˚ to 115˚)
1 package active dry yeast
3 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter, cut into 1/2-inch cubes, slightly firm, but not cold
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 tablespoon softened butter, for coating the bowl, and brushing top of dough

Rinse a small bowl in hot water to warm it.  Add 1 tablespoon of the sugar and the warm water to the bowl.  Sprinkle the yeast over the water.  Do not stir.  Cover the bowl with a saucer and let the mixture stand for 5 minutes.  Stir it briefly with a fork, cover again, and let it stand for 2 to 3 minutes, or until bubbly.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt.  Mix on low to combine.  Add the slightly firm butter and continue mixing until meal-sized crumbs form, 2 to 4 minutes, depending upon the temperature of the butter.

Using a fork, in a small bowl, mix the eggs, sour cream, and vanilla.  Add the sour cream mixture to the flour, along with the dissolved yeast, and mix on low speed until a rough dough is formed.  The dough will be soft.

Using one half of the softened butter, lightly butter a medium bowl for storing the dough.  Turn the dough into the prepared bowl, smoothing the top with lightly floured hands.  Brush the top lightly with the remaining softened butter.  Cover tightly with plastic wrap and refrigerate overnight.  (This dough may be kept in the refrigerator, tightly covered with plastic wrap, for up to 3 days.)

Preparing to make the cakes:

Remove the dough from the refrigerator 1 to 1 1/2 hours before shaping.

Generously butter two 9-inch round cake pans, or two 9-inch spring form pans and set aside.  On a lightly floured work surface, gently knead the dough six to eight times, and shape it into two disks equal in size.  With floured hands, press each dough disk into the prepared pans stretching it to completely cover the bottom of the pans.  Using your thumb, press the dough against the side of the pans, forcing it up to form a wall about 3/4 inch high and 1/4 inch thick.  Be sure to press the dough well into the crease of the pans.  If the dough becomes too elastic, let it rest for a few minutes.  Pierce each dough ten to twelve times with a fork.  Cover the pans and let them rise in a warmish place for 25 to 30 minutes, or until puffy but not doubled.

Position the rack in the lower third of the oven.  Heat the oven to 350˚.

While the dough is rising, prepare the Cinnamon Crumble, and or, the Cheese Filling.

Cinnamon Crumble

10 tablespoons butter, melted and cooled
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon, plus 1 teaspoon for sprinkling on cake before baking
1/2 teaspoon salt

Whisk together the flour, sugars, cinnamon, and salt in a medium bowl.  Drizzle the melted butter over the dry ingredients and toss together using a fork.

Glaze for Cinnamon Crumb Coffeecake

1 cup confectioners sugar, sifted
3 to 4 tablespoons whole milk, at room temperature
1/4 teaspoon almond extract, or pure vanilla extract
Pinch of salt

Whisk together all ingredients in a medium bowl until smooth.

Cheese Filling

2 (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated sugar
2 large egg yolks
2 tablespoons all-purpose flour
4 tablespoons sour cream
4 teaspoons melted butter
1 teaspoon fresh lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon, for sprinkling on cheese filling before baking

In a medium bowl, mix the cream cheese with a wooden spoon until no lumps remain.  Gradually blend in the sugar, mixing until very smooth.  Stir in the egg yolks, then blend in the flour, sour cream, melted butter, lemon juice, lemon zest, and vanilla extract.

For the Cinnamon Crumb Coffeecake

When the dough is puffy, gently sprinkle one half of the  Cinnamon Crumble over each pan of dough.  Sprinkle the ground cinnamon equally over each cake.

For the Cheese Kuchen

Gently drop spoonfuls of the cheese filling over the tops of each pan of dough, leaving a 1/2-inch border of dough around the edge.  Do not press on the dough.  Using a small off-set spatula, gently smooth the filling across the top of each cake.  Sprinkle the ground cinnamon equally over each cake.

Bake the cakes for 35 to 40 minutes.  Transfer to a cooling rack.  Cool for 30 minutes.  For the Cinnamon Crumb Coffeecake, drizzle with prepared glaze.  Serve gently warm or at room temperature.

Yield:  Two 9-inch cakes