Breads, Breakfast

Cherry Yeast Coffee Cake

Country Extra May 2008

Ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/2 cup butter, cubed
  • 2 eggs
  • 1 can (21 ounces) cherry pie filling

GLAZE:

  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon almond extract
  • 3 to 4 teaspoons 2% milk

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth.
  • Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes.
  • Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners’ sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake. Yield: 12 servings.

Nutrition Facts: 1 piece equals 275 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 276 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

 

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