Jeanne's Sweet Coffeecake

Here is a coffee treat from the bread machine baked by Robyn Brown Sargent a long-time employee and devoted baker. She writes:

"Jean Schmidt, a reader from North Carolina, shared this recipe with me. She was given the large-scale bakery formula by a pastry chef, and asked for my help in reducing it for her family. Now my family needs to reduce because of it! Don't be surprised or worried to see this cake bubble and expand in the oven; it will drop in the center as it cools. It's supposed to do that -- that's part of its charm."
One (9 1/2- to 10-inch) Cake

Dough
1 cup + two tablespoons (9 ounces) water
3 tablespoons (1 ounce) Bakers' Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
1 large egg
2 tablespoons (7/8 ounce) sugar
2 tablespoons (1 ounce) butter
3 1/4 cups (13 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt

Cream Cheese Filling
1/2 cup (4 ounces) sugar
1 tablespoon sifted cornstarch
8 ounces cream cheese
2 tablespoons (1 ounce) butter
1 large egg
2 teaspoons lemon juice
1/2 teaspoon ground vanilla or vanilla extract
1/2 cup (5 ounces) fruit preserve of your choice

Streusel Topping
3 tablespoons (1 1/2 ounces) sugar
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 1/2 ounces) melted butter
Dough: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer, program the machine for Dough or Manual, and press Start. Check dough about 10 minutes before the end of the final kneading cycle, adding additional flour or water, if necessary, to form a soft ball of dough. When the cycle is complete, check the dough to see if it has doubled in size. If not, give it an additional 20 to 30 minutes.

Cream Cheese Filling: While the dough is rising, make the cream cheese filling. In a medium-sized bowl, stir together the sugar and cornstarch. Blend in the cream cheese and butter. Add the egg, lemon juice and ground vanilla bean or vanilla extract, and continue beating till smooth.

Streusel Topping: In a small bowl, combine the flour and sugar. Quickly stir in the melted butter, mixing until pea-sized crumbs form. Don't over-mix or you'll get a solid glob of topping.

Assembly: Remove the dough, gently deflate it, and transfer it to a lightly greased or floured work surface. Divide it in half. Pat one half into the bottom of a lightly greased 9- to 10-inch springform pan or a 9 x 3-inch cake pan or 10-inch cake pan; be sure either of the smaller pans is at least 3 inches deep, or the filling will bubble over. Roll the second half of dough into a disk the circumference of the pan you've chosen. Spread the dough in the pan with half of the cream cheese and about one-third of the preserves, leaving a 1-inch margin free of filling around the edge of the dough. Cover with the second disk of dough, pressing down around the edges lightly. Top with the remaining cream cheese filling and preserves, and sprinkle with the streusel, again leaving a 1/2- to 1-inch margin free. Let the coffeecake sit for 10 to 15 minutes while the oven preheats.

Baking: Bake the cake in a preheated 350°F oven for 50 to 60 minutes, until lightly browned around the edges. The middle will wobble a bit even when the cake is done. Note: The cake will unevenly dome as it bakes, and the center will drop as it cools. Cool for 30 minutes for easiest slicing; it's best served slightly warm or at room temperature. Yield: 1 cake, 12 servings