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Holiday Cherry Coffee Cake
Recipe Courtesy North Dakota Wheat Commission

3/4 cup water (80 F.)
1/4 cup softened butter or margarine
2 eggs, slightly beaten
3 1/2 cups bread flour
1/4 cup nonfat dry milk
1/3 cup sugar
1 1/2 teaspoons salt
1 package active dry yeast

8 ounces reduced fat cream cheese
2/3 cup sugar
21-ounce can cherry pie filling


cup sugar

Place ingredients in baking pan in order suggested by bread machine's
instruction manual. Set on dough cycle. When cycle is
complete, divide in half. Roll half the dough into a
30 x 6-inch rectangle. (If dough is difficult to roll, let
rest 5 to 10 minutes.)

Combine cream cheese and sugar; spread one-half
of mixture down the center of dough, leaving a 2 1/2-inch
margin on each side. Spoon half of cherry pie filling over
top, leaving a 1-inch margin at both ends. Fold one long
side of dough over filling; fold opposite side of dough to
overlap. eal edges.

Place one end of pastry, seam

side down, in the center of a 9-inch round baking pan
coated with non-stick spray. Wrap pastry loosely to form a coil;
flatten dough slightly. Starting at center of coil, make deep slashes
1 inch apart along top of dough. Sprinkle 2 tablespoons
sugar over dough.

Repeat procedure with remaining half of dough. Cover and
let rise in a warm place 1 hour or until doubled.

Bake in preheated 350-degree oven for 35 to 40 minutes
or until golden brown. Let cool 15 to 20 minutes before
removing from pan. Cool on wire racks.