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Recipe: Cherry Lattice Coffee Cake (using cherry pie filling and almonds)

Breads - Breakfast Breads
CHERRY LATTICE COFFEE CAKE


FOR THE DOUGH:
2 to 2 1/2 cups all-purpose flour, divided use
3 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
2 tablespoons butter or margarine
1 large egg
FOR THE CHERRY NUT TOPPING:
1 cup cherry pie filling
1/4 cup chopped almonds, toasted
Powdered Sugar Glaze (optional, recipe follows)

In a large bowl, combine 1/2 cup flour, sugar, undissolved yeast, and salt; set aside.

Heat 1/2 cup water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Reserve 1/4 of dough. Roll remaining dough to 8-inch square; transfer to greased 8-inch square pan; set aside.

Combine pie filling and almonds; spread evenly over dough; set aside.

Roll reserved dough to 6x3-inch rectangle. Cut into 6 strips, 1/2-inch wide and 6-inches long. Arrange over pie filling in lattice pattern. Cover; let rise in warm, draft-free place until doubled in size, about 1hour.

Bake at 375 degrees F for 20 to 25 minutes or until done. Cool in pan on wire rack.

If desired, drizzle with Powdered Sugar Glaze.

POWDERED SUGAR GLAZE

1 cup powdered sugar, sifted
1 to 2 tablespoons milk

In a small bowl, combine powdered sugar and milk. Stir until smooth.

Makes 1 (8-inch-square) coffee cake
Source: Fleishmann's Yeast
MsgID: 0226409
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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