ALMOND-CHERRY COFFEE CAKE
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ALMOND-CHERRY COFFEE CAKE
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Dough
Water (801=/27!3) 1cup
Lemon Juice 1 tsp
Oil 1 tbsp
Dry Milk 1 tbsp
Salt _4tsp
Sugar 11_tbsp
Bread Flour 31,4cups
Active DryYeast 11½tsp
Filling:
Cream Cheese (8 oz.), at room temperature
Sugar
Chopped Maraschino Cherries
Milk
Almond Extract
1 package
2 tbsp
_&cup
1 tbsp
tsp
Glaze:
Powdered Sugar ½ cup
Sour Cream 1 tbsp
Milk 1~2 tbsp
Sliced Almonds, to decorate 2 tbsp
Cherries, quartered, to decorate 2 tbsp
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Method
1. Remove bread pan from the breadmaker. Attach the kneading blade on the shaft of the bread pan.
Place the dough ingredients into the bread pan in the order listed.
2. Place the bread pan into the breadmaker; close the lid.
3. Select Dough Program. (Timer cannot be used with the Dough Program.) Press START.
4. Meanwhile in a small bowl, combine the filling ingredients; blend well.
5. When the beeper sounds 8 times, press STOP. Remove the dough from the bread pan.
6. Punch dough down. On a floured surface, roll the dough into a 15 x 10-inch rectangle. Spread the
cream cheese mixture evenly over the dough to within ½-inch of the edges. Starting with the
longest side, roll the dough up tightly, pressing the edges to seal.
7. Place the roll, seam-side down on a greased baking sheet. Join the ends to form a ring; pinch to
seal.With scissors or a small sharp knife, cut from the outside edge of the ring to within 1 inch of
the inside of the ring, making cuts 1_ inches apart. Turn each section on its side so filling shows.
8. Cover loosely with plastic wrap. Let rise for 40 minutes or until almost doubled in size. Preheat the
oven to 3751=.
9. Uncover the dough. Bake at 3751= for 20 to 25 minu tes or until deep golden brown. Cool slightly;
remove from pan.
10. In a small bowl, 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.
Makes 10 to 12 servings.
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