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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Take heart! This impressive heart-shaped coffee cake is not that tricky to make. The tender golden bread is filled with maraschino cherries, pecans and sweet dried apricots, then drizzled with a yummy icing. Linda Pauls Buhler, Kansas Ingredients:
4-3/4 to 5-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1-1/2 teaspoons salt |
2 packages (1/4 ounce each) active dry yeast |
1 cup (8 ounces) sour cream |
1/3 cup water |
5 tablespoons butter, divided |
2 eggs |
filling: |
1 cup finely chopped dried apricots |
1 cup chopped maraschino cherries |
3/4 cup chopped pecans |
1/4 cup sugar |
confectioners' sugar icing |
Directions:
1. In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24-in. x 7-in. rectangle. Melt remaining butter; brush over dough.
3. Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired.
4. With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling.
5. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing. Yield: 2 coffee cakes.
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