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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is an old-fashioned recipe updated for the bread machine. Loaded with raisins and pecans, the nicely spiced coffee cake is scrumptious. Ingredients:
1 cup water (70° to 80°) |
6 tablespoons butter, softened |
1 egg |
1 teaspoon salt |
1/3 cup nonfat dry milk powder |
6 tablespoons sugar |
1-1/4 teaspoons ground cardamom |
3-1/4 cups king arthur unbleached bread flour |
1 package (1/4 ounce) active dry yeast |
filling: |
3/4 cup chopped pecans |
3/4 cup golden raisins |
1/2 cup raisins |
1/4 cup sugar |
1 teaspoon ground cinnamon |
glaze (optional): |
1-1/2 cups confectioners' sugar |
1/4 teaspoon vanilla extract |
2 to 3 tablespoons 2% milk |
Directions:
1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Knead in pecans and raisins. Roll into a 14-in. x 9-in. rectangle. Combine sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down in a greased 10-in. fluted tube pan. Pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 40 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. If desired, combine the confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over top. Yield: 1 coffee cake.
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