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ALMOND-CHERRY COFFEE CAKE DOUGH
Ingredients: 1.5 LB
1 Coffee Cake
Water, 80ºF/27ºC1 cup
Oil 1 TBL
Sugar 1-1/2 TBL
Salt 1-1/2 tsp
Dry Milk 1 TBL
Bread Flour 3-1/4 cups
Active Dry Yeast 2 tsp
Select Dough Cycle
Filling:
Cream Cheese, room temperature 8 oz
Sugar 2 TBL
Maraschino Cherries, drained, 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
Almonds, sliced 2 TBL
Cherries 2 TBL
Method:
1. Place on a lightly floured surface. Roll into a 15-inch 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 1-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 doubled in size.
4. Uncover and bake at 375ºF/190ºC for 20 to 25 minutes or until golden brown.
5. Combine the first 3 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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