Toastmaster 1186 - Page 50

ALMOND CHERRY COFFEE CAKE
"~ v
C—
1 coffee cake
water 80°F/27°C
lemon juice
oil
sugar
salt
dry milk
bread flour
active dry yeast
1 cup_
1 tsp _ _
' 1 TBL ' "
1 1/2TBL
3/4 tsp.
ijlLZ
3 1/4 cups
i 1/2 tsp
Filling:
cre am ch ees e , r oom t em p eratu r e _8 oz _
sugar ...... 2 TBL _
maraschino cherries, chopped 1/2 cup_
milk, liquid _ .....1 TBL
almond extract . .. . 1/2 tsp
Glaze: "
powdered sugar 1/2 cup
sour cream
1 TBL
milk, liquid
1-2 TBL
sliced almonds, to decorate
2 TBL
cherries, quartered, to decorate
2 TBL
\j3rogram
6
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Method
1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Spread filling over dough
within 1/2 inch of edges. Starting with longest side, roll dough up tightly, pressing edges to
seal.
2. Place roll, seam-side down, on a greased baking sheet and join the ends to form a ring; pinch
to seal. With a knife, make cuts 1 1/2 inches apart from the outside edge to within one inch of
the inside edge. Turn each section on its side so filling shows.
3. Cover and let rise in a warm place 40 minutes or until almost double in size.
4. Uncover and bake at 375°F/190°C for 20-25 minutes or until done.
5. Combine the first three glaze ingredients, adding only enough milk for drizzling consistency.
Drizzle over the warm coffee cake. Decorate with almonds and cherries. Serve warm.
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