Valentine coffee cake
28 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | All-purpose flour -- or 5 |
| cup | Divided | |
| ½ | cup | Sugar |
| 1½ | teaspoon | Salt |
| 2 | packs | Active dry yeast -- 1/4 oz |
| Each | ||
| ½ | cup | Milk |
| ½ | cup | Water |
| 6 | tablespoons | Butter or margarine -- |
| Divided | ||
| 2 | eaches | Eggs |
| Filling: | ||
| ¾ | cup | Packed brown sugar |
| ½ | cup | Blanched almonds -- chopped, |
| Toasted | ||
| ⅓ | cup | Maraschino cherry |
| 1 | tablespoon | All-purpose flour |
| 2 | teaspoons | Almond extract |
| Glaze: | ||
| 1½ | cup | Confectioner's sugar |
| 2 | tablespoons | Butter or margarine -- |
| Softened | ||
| 3 | tablespoons | Milk |
| ½ | teaspoon | Vanilla extract |
Directions
In a mixing bowl, combine 1½ cups flour, sugar, salt and yeast.
Heat milk, water and 4 tablespoons butter, Gradually add to dry ingredients; beat on med. for 2 min. Add eggs and ½ cup flour; beat on high for 2 min. By hand, add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic about 6 to 8 min.Place on a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into 26 inx 8 in rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style from long end; pinch to seal. Place seam side down on greased nonstick baking sheets. Shape each roll into a heart; seal ends. Cut from outer edge ⅔ through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour. Bake at 350 deg. for 15 to 20 min.
or until golden brown. Remove immediately from baking sheets. Cool completely. For glaze cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts. Yield: 2 coffee cakes.
Recipe By : Taste Of Home