CHEESE FILLED COFFEE CAKE

1 package dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
2 cups flour
1/4 teaspoon salt
3/4 cup butter or margarine
1 egg, lightly beaten
FOR THE FILLING:
2 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 teaspoon lemon juice

Mix yeast, water and sugar and let stand 10 minutes.

Mix together flour and salt and cut in butter. Add egg to yeast mixture and add dry ingredients. Mix well.

Divide dough into 2 pieces and roll out (on floured surface) into 2 (8x10-inch) rectangles.

Mix filling ingredients together and spread down center of each rectangle. Fold long ends to cover filling, fold sides in. Flip over onto cookie sheet.

Bake immediately for 25 minutes in a 375 degree oven. Cool.

Sprinkle top with powdered sugar.

Source: Colorado Cache Cookbook by the Junior League of Denver