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Cherry Coffee Cake

3 1/2 - 4 cups bread flour, divided*
1/4 cup non-fat dry milk
1 1/4 cups sugar, divided
1 package active dry yeast
1 1/2 teaspoons salt
3/4 cup water (120 - 130 degrees F.)
2 eggs
1/4 cup softened butter or margarine
8 ounces non-fat cream cheese
21 ounce can cherry pie filling, divided

In large bowl combine 1 1/2 cups flour, dry milk, 1/3 cup sugar, yeast and salt. Add water, eggs and butter. Beat 3 minutes. Gradually stir in remaining flour until a soft dough is formed. Turn dough onto floured surface; knead until smooth, about 10 minutes.

Place dough in a bowl which has been coated with non-stick spray, turning to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down, and divide in half. Roll out half the dough into a 24 x 6-inch rectangle. Combine cream cheese and 2/3 cup 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. Seal edges.

Place one end of pastry, seam side down, in the center of a 9-inch round baking pan that has been well-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 at 350 degrees for 35 to 40 minutes or until golden brown. Let cool 15 to 20 minutes before removing from pan. Yield: two 9-inch coffee cakes.

*Two pounds frozen dough may be substituted for bread dough recipe. Thaw until soft and easy to roll.

Nutritional Information
With 12 pieces, each piece provides 228 calories, 41 g carbohydrates, 5 grams fat, 1 gram fiber.