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Sweet Cherry Coffee Cake




Source of Recipe


Mary


Recipe Introduction


You could probably use whatever kind of pie filling you like. I have used both Cherry and Apple and those are both good, but I think I may try some other options.


List of Ingredients




3½ to 4 cups bread flour
1/4 cup no-fat dry milk
1¼ cups sugar
1 pkg. active dry yeast
1½ tsp. salt
3/4 cup water (120-130° F)
2 eggs
1/4 cup softened margarine
8 oz. no-fat cream cheese
1 can cherry pie filling (21 oz.)

Recipe



In a large bowl, combine 1 ½ cups of the bread flour, the powdered milk, 1/3 cup of the sugar, the yeast and the salt. Add the water, eggs and margarine. 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 that has been coated with no-stick spray, turning to grease top. Cover and let rise in a warm place until doubled, about 1 ½ hours. Punch dough down and divide in half.

Roll out half the dough into a 24x6-inch rectangle. Combine cream cheese and 2/3 cup sugar. Spread one-half of the mixture down the center of dough, leaving a 2 ½ inch margin on each side. Spoon half of the cherry pie filling over top, leaving 1-inch margin at both ends. Fold one long side of dough over filling; fold opposite side of dough to over lap. Seal edges.

Place one end of pasty, seam-side down, in the center of a 9-inch round baking pan that has been well coated with no-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 for 1 hour or until doubled. Bake at 350° F. for 35 to 40 minutes or until golden brown. Let cool 15 to 20 minutes or until golden brown. Let cool 15 to 20 minutes before removing from pan. Makes two 9-inch coffee cakes. Serves 24? (you’re kidding! Not at our house).