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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 10 |
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I enjoy making this lovely coffee cake for anniversaries, Valentine's Day and other special occasions. I found the recipe more than 30 years ago, and I've been making it ever since. The delicious treat is a hit with family and friends. -Norma Hammond, Leland, Iowa Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
3/4 cup butter, melted, divided |
2 eggs, beaten |
1/4 cup sugar |
1 teaspoon salt |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
filling: |
1/2 cup sugar |
1/2 cup finely chopped walnuts |
2 teaspoons ground cinnamon |
icing: |
2 tablespoons butter, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
5 to 6 tablespoons milk |
Directions:
1. In a bowl, dissolve yeast and water. Add milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour. Add enough remaining flour to form a soft dough. 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 hour.
2. Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15-in. x 10-in. rectangle. Brush with remaining butter. Combine filling ingredients; sprinkle over each rectangle to within 1/2 in. of edges.
3. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on two greased baking sheets. Fold each roll in half lengthwise with seams touching, with one side 1-1/2 in. longer than the other.
4. With scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat; arrange into a heart shape. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350° for 15-20 minutes or until golden brown. Cool on wire racks.
6. For icing, in a small bowl, cream butter, sugar and vanilla; add milk. Drizzle over hearts. Yield: 2 coffee cakes.
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