I have been looking for a really good king cake recipe for years. I have finally found it. The cake is very moist (from all the sour cream, no doubt) and tender. I put a layer of cinnamon and sugar over the dough before adding the cream cheese filling, as another reviewer suggested. During cooking, a bit of the filling leaked out, but it didn't make any difference. Next time I will try to seal the sides better. This is one of the best cakes I have ever made!
Cream Cheese-Filled King Cake
More From Southern Living
Stand: 5 Minutes
Rise: 1 Hour, 30 Minutes
Bake: 16 Minutes
- 1 (16-ounce) container sour cream
- 1/3 cup sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 1 tablespoon sugar
- 2 large eggs, lightly beaten
- 6 to 6 1/2 cups bread flour*
- 3/4 cup sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 large egg
- 2 teaspoons vanilla extract
- Creamy Glaze
- Purple-, green-, and gold-tinted sparkling sugar sprinkles
- Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
- Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
- Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
- Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
- Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
- Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
- Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
- Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.
- *6 to 6 1/2 cups all-purpose flour may be substituted.
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