Servings: 16
Yield: 1 Coffee cake
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/3 cup milk
1/2 cup butter or margarine
1/4 cup water
3 eggs, at room temperature
1 21-ounce can cherry pie filling
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter. Reserve 2/3 cup batter.
2. Spread remaining batter in greased 13- × 9- × 2-inch baking pan. Spread with cherry pie filling.
3. Stir enough additional flour into reserved batter to make soft dough; knead on lightly floured surface until smooth and elastic. Divide dough in half. Roll 1/2 dough to 13- × 3-inch rectangle; cut into 3 (1-inch wide) strips. Twist strips and arrange lengthwise over filling. Roll remaining dough to 9- × 4-inch rectangle; cut into 4 (1-inch wide) strips. Twist strips and arrange crosswise over filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 350ºF for 35 minutes. Cover with foil to prevent excess browning; bake an additional 10 minutes or until done. Cool in pan on wire rack.
Makes 1 large coffeecake
Yield: 1 Coffee cake
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/2 cup sugar
1 package Fleischmann's® Active Dry or Rapid Rise Yeast
1/2 teaspoon salt
1/3 cup milk
1/2 cup butter or margarine
1/4 cup water
3 eggs, at room temperature
1 21-ounce can cherry pie filling
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter. Reserve 2/3 cup batter.
2. Spread remaining batter in greased 13- × 9- × 2-inch baking pan. Spread with cherry pie filling.
3. Stir enough additional flour into reserved batter to make soft dough; knead on lightly floured surface until smooth and elastic. Divide dough in half. Roll 1/2 dough to 13- × 3-inch rectangle; cut into 3 (1-inch wide) strips. Twist strips and arrange lengthwise over filling. Roll remaining dough to 9- × 4-inch rectangle; cut into 4 (1-inch wide) strips. Twist strips and arrange crosswise over filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 350ºF for 35 minutes. Cover with foil to prevent excess browning; bake an additional 10 minutes or until done. Cool in pan on wire rack.
Makes 1 large coffeecake
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