Yield: 1 servings
Measure | Ingredient |
---|---|
1 pack | Active dry yeast -- 1/4 |
\N \N | Ounce |
½ cup | Warm milk -- 115 deg. |
¼ cup | Warm water -- 115 deg. |
4¼ cup | All-purpose flour |
2 eaches | Eggs |
¼ cup | Butter or margarine -- |
\N \N | Softened |
¼ cup | All-purpose flour |
2 tablespoons | Sugar |
1 teaspoon | Almond extract |
⅔ cup | Confectioners' sugar |
2 teaspoons | Lemon juice |
¼ cup | Butter or margarine -- |
\N \N | Softened |
3 tablespoons | Sugar |
1½ teaspoon | Salt |
1 teaspoon | Grated lemon peel |
½ teaspoon | Ground cardamom |
½ teaspoon | Grated lemon peel |
⅔ cup | Blanched almonds -- finely |
\N \N | Chopped |
½ cup | Red and green candied |
\N \N | Cherries -- chopped |
1 teaspoon | Water |
FILLING
GLAZE
In a large mixing bowl. dissolve yeast in milk and water. Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1½ hours. In a small mixing bowl, beat butter,flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate until needed. Punch dough down.
Roll into a 30-in. x 9-in. rectangle Crumble filling over dough.
Starting with the 30-in. edge, roll up and seal edge. Place, seam side down, on a greased baking sheet. Wiih a sharp knife, cut roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other. keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise 1 hour. Bake at 350 deg. for 35-40 minutes or until browned Cool 15 minutes. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely Yield: 1 coffee cake Recipe By : Taste of Home