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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 40 |
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This has become my trademark dessert. I'm asked to take it everywhere I go! Diagonal cuts in the dough give this coffee cake a pretty look without the extra work of braiding it. -Carolyn Gregory, Hendersonville, Tennessee Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 cup (8 ounces) sour cream |
1/2 cup butter, cubed |
1/2 cup sugar |
2 eggs |
4 cups king arthur unbleached all-purpose flour |
filling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/2 cup sugar |
1 egg |
1 teaspoon almond extract |
1 can (21 ounces) cherry pie filling |
glaze: |
2 cups confectioners' sugar |
1/4 cup milk |
1 teaspoon almond extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat sour cream and butter to 110°-115°. Add to yeast mixture. Add sugar and eggs; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate overnight.
2. For filling, in a small bowl, beat the cream cheese, sugar, egg and extract until smooth; set aside. Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 8-in. rectangle.
3. Spread a fourth of the cream cheese mixture down the center of each rectangle. Spoon a fourth of the pie filling over cream cheese. Fold lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased baking sheets.
4. With a sharp scissors, make several 1-in. diagonal cuts near the center of loaves. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 375° for 20-25 minutes or until lightly browned. Combine glaze ingredients until smooth; drizzle over warm loaves. Cool on wire racks. Refrigerate leftovers. Yield: 4 loaves (10 slices each).
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