Cinnamon-Maple Coffee Cakes |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 48 |
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I like to contribute these to our church bake sales. Wrapped in bright cellophane, the delectable cakes never fail to impress. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
3/4 cup warm water (110° to 115°) |
1-1/2 cups warm milk (110° to 115°) |
3/4 cup butter, melted |
6 eggs |
1/2 cup sugar |
1-1/2 teaspoons salt |
10 to 10-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 cup sugar |
1 cup packed brown sugar |
1/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1/2 cup cold butter |
1/2 cup dark corn syrup |
3 teaspoons maple flavoring |
1 cup chopped walnuts |
glaze: |
3 cups confectioners' sugar |
5 to 6 tablespoons milk |
1 teaspoon maple flavoring |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 9 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
2. For filling, combine the sugars, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Add corn syrup and maple flavoring. Stir in nuts.
3. Punch dough down; turn onto a lightly floured surface. Divide into six portions. Roll one portion into a 14-in. x 8-in. rectangle. Spread 1/2 cup filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Cut roll in half lengthwise. Place halves, cut side up, side by side; braid. Shape into a ring in a greased 9-in. round baking pan; pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm coffee cakes. Cut into wedges. Yield: 6 coffee cakes (8 servings each).
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