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Coffeecake: Fruit and Almond Coffeecake




Source of Recipe


Quaker Oats


List of Ingredients




1 cup plus 2 tablespoons oats (quick or old-fashioned, uncooked)
5 tablespoons 70 percent vegetable-oil spread, melted
1/3 cup finely chopped almonds
1/3 cup granulated sugar
2 tablespoons egg substitute, or lightly beaten egg white
3/4 teaspoon almond extract
1 pound frozen whole-wheat or white bread dough, thawed, at room temperature
1 cup whole pitted prunes, dried apricot halves or mixed dried fruit



Recipe



Lightly spray cookie sheet with cooking spray.

In large bowl, combine 1 cup oats and vegetable-oil spread; mix well. Stir in almonds, sugar, 1 tablespoon egg substitute and almond extract; mix well.

Turn dough out onto lightly floured board. Roll or pat dough into a 12-by-10-inch rectangle. Spread oat mixture in narrow strip down middle of rectangle; top with dried fruit. On each side of filling, cut 3-inch diagonal slits 2 inches apart. Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal. Transfer to cookie sheet. Cover; let rise 30 minutes or until almost double in size.

Heat oven to 350 F. Brush loaf with remaining 1 tablespoon egg substitute; sprinkle with remaining 2 tablespoons oats.

Bake 30 to 35 minutes or until golden brown. Serve warm.

Makes 8 servings.

To reheat: Microwave at High 12 to 15 seconds per serving.

Nutrition information per serving: 370 cal., 12 g total fat (1.5 g saturated fat), 0 mg chol., 390 mg sodium, 10 g pro., 59 g carbo., 5 g dietary fiber.