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Method
1. Place on a lightly floured surface. Roll into a 15 x 10 inch rectangle. Combine filling ingredients and
spread over dough within 1/2 inch of edges. Starting with longest side, roll dough up tightly, press-
ing 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 1 hour 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.
ALMOND CHERRY COFFEE CAKE DOUGH
1 1/2 pounds
1 coffee cake
water 80°F/27°C 1 cup
o i l 1 T B L
s u g a r 1 1/2 T B L
s a l t 3/4 tsp
d ry milk 1 T B L
bread flour 3 1/4 cups
a c t i v e dry ye a s t 1 1/2 tsp
P ro g r a m 1 0
F i l l i n g
cream cheese, room tempera t u r e 8 oz
s u g a r 2 T B L
m a r aschino cherri e s, chopped 1/2 cup
milk, liquid 1 T B L
almond ex t ra c t 1/2 tsp
G l a ze
p o wdered sugar 1/2 cup
sour cream 1 T B L
milk, liquid 1-2 T B L
sliced almonds, to decora t e 2 T B L
m a r aschino cherri e s, quartered, to decora t e 2 T B L
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