Fruit-Filled Coffee Cake ( No Rising Time! ) |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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You can change up th fruits and make different versions, to suit your own taste. Requires no rising! Ingredients:
1 (1/4 ounce) package dry yeast |
1/4 cup warm water (105f to 115f) |
2 cups all-purpose flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1 cup butter |
1 egg, beaten |
1 teaspoon vanilla extract |
1 1/2 teaspoons sugar |
2/3 cup chopped prune |
2/3 cup chopped apricot |
1 (8 ounce) can crushed pineapple, undrained |
1/2 cup sugar |
1 1/2 tablespoons quick-cooking tapioca |
Directions:
1. Cake:.
2. Dissolve yeast in warm water, let stand 5 minutes. Combinef flour, 2 tablespoons sugar, and salt in a large mixing bowl; cut batter into flour mixture with pastry blender.
3. Combine yeast mixture, egg, vanilla; stir into flour mixture, blending until smooth. Turn dough out onto a lightly floured surface; roll into a 14 x 10 inch rectangle. Place in a lightly greased 11 x 7 x 2 inch baking pan, allowing extra dough to hang over sides.Spread Fruit Filling over dough, fold overhanging dough over fruit. Sprinkle dough with 1 1/2 teaspoons sugar.(Do not allow dough to rise)Bake at 375F for 30 minutes; reduce heat to 300F and bake 15 to 20 minutes or until lightly browned.
4. Fruit Filling: Cook prunes and apricots in a small amount of water 5 to 10 minutes or until tender. Drain. Combine fruit mixture and remaining ingredients, str well.
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