Breakfast and Brunch Recipes
Very Cherry Coffee Cake
Yield: 2 (9 inch) coffee cakes (12 servings per loaf)
Ingredients
Bread Dough*
- 3 1/2 to 4 cups bread flour, divided
- 1/4 cup fat-free dry milk powder
- 1/3 cup granulated sugar
- 1 package active dry yeast
- 1 1/2 teaspoons salt
- 3/4 cup water (120 to 130 degrees F)
- 2 eggs
- 1/4 cup butter, softened
Filling
- 8 ounces fat-free cream cheese
- 1 (21 ounce) can cherry pie filling, divided
- 1/3 cup granulated sugar
Instructions
- Heat oven to 350 degrees F.
- In a large bowl, combine 1 1/2 cups flour, powdered milk, 1/3 cup sugar, yeast and salt.
- Add water, eggs and butter. Beat for 3 minutes, and then gradually stir in remaining flour until soft dough is formed. Turn dough onto floured surface; knead until smooth, about 10 minutes.
- Place dough in a bowl that has been coated with nonstick 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 1/3 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 s been coated with nonstick 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 the dough.
- Repeat procedure with remaining half of dough. Cover and let rise in a warm place 1 hour or until doubled.
- Bake for 35 to 40 minutes or until golden brown.
- Let cool for 15 to 20 minutes before removing from pan.
Notes
* Two pounds frozen dough can be substituted for bread dough recipe. Thaw until soft and easy to roll.
Nutrition
Per serving: 152 calories, 5g protein, 28g carbohydrates, 1g fiber, 2g fat (1g saturated), 19mg cholesterol, 40mcg folate, 1g iron, 227mg sodium
Attribution
Recipe and photo used with permission from:
Wheat Foods Council