Breakfast and Brunch Recipes
Woven Cherry Coffeecake
Yield: 2 coffee cakes
Ingredients
- 1/2 cup butter
- 1/2 cup sour cream
- 1 cup all-purpose flour
- 1 cup canned cherry pie filling
- 1/2 cup chopped, toasted pecans, divided
- 1/2 cup sifted confectioners' sugar
- 1 tablespoon milk
Instructions
- In a large bowl beat butter on high speed with electric mixer; add sour cream and beat until fluffy.
- Add flour and mix well. Cover and chill dough about 1 hour or until firm enough to handle.
- Divide dough in half. Working with half of the dough at a time, roll to a 10 x 8 inch rectangle. Place rectangle on a greased baking sheet. Spread half of the pie filling lengthwise down the center third of the rectangle. Sprinkle 2 tablespoons of the pecans over the pie filling. Make 2 1/2 inch deep cuts at 1 inch intervals along both long sides. Fold strips over filling, pinching into narrow points at
center.
- Repeat with remaining dough.
- Brush the tops of each coffee cake with melted butter.
- Bake in a 350 degree F oven for 35 minutes or until golden.
- Remove to wire rack to cool. Sprinkle with remaining 1/4 cup pecans.
- In a small bowl beat together confectioners' sugar and milk. Drizzle over baked pastries.
- Cut into slices and serve.
Attribution
Ann Cox, Purity Dairies