Fruit Lattice Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Better Homes & Garden's Homemade Bread Cookbook. I think I first made this recipe when I was about 11. The original recipe uses cherry preserves, but you could use any fruit flavor. Ingredients:
3/4 cup fruit preserves |
1/2 cup butter, softened |
1/2 cup almonds, chopped |
1/2 cup sugar |
2 1/2 teaspoons active dry yeast (1 individual package) |
1/4 cup warm water (110 degrees f) |
3/4 cup butter |
1/3 cup sugar |
1 teaspoon salt |
4 eggs |
4 cups all-purpose flour |
3/4 cup light cream (half 'n' half) |
1/4 cup all-purpose flour |
1 teaspoon water |
Directions:
1. Soften yeast in the warm water.
2. Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
3. Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
4. Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
5. Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
6. Arrange 8 strips in lattice pattern over fruit filling in each pan.
7. Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
8. Preheat oven to 375°F
9. Bake both cakes for 20 to 25 minutes.
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