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HOLIDAY COFFEE CAKE
1 package active dry yeast
1/4 cup warm water (105-115 F)
½ cup (stick) butter or margarine, melted, cooled
2 large eggs
½ teaspoon salt
2 ½ all purpose flour
Filling:
2 tablespoons butter or margarine
½ cup granulated sugar
1 tablespoon vanilla extract
½ dark or golden raisins
½ cup B&R Farms dried apricots, chopped
½ cup chopped almonds, walnuts, or pecans
Glaze:
1 large egg, lightly beaten
Garnish:
Confectioner's sugar
In a large bowl, dissolve yeast in warm water. Let stand until foamy,
5 to 10 minutes.
Stir butter, eggs, and salt into yeast mixture. Stir in flour. Using an
electric mixer set on medium speed, beat flour mixture until a crumbly
dough forms.
Turn dough onto a lightly floured surface and knead until smooth and elastic,
5 to 10 minutes. Place dough in a large greased bowl, turning to coat.
Cover loosely with damp cloth and let rise until doubled in size, 1 ½
hours.
Meanwhile, prepare the filling. In a medium bowl, using an electric mixer
set on medium speed, beat together butter, sugar, and vanilla until light
and fluffy. Stir in dried fruits and nuts.
Grease and flour a 10 inch spring form pan.
Punch down dough. Turn out onto a lightly floured surface and knead 1
to 2 minutes. Reserve one third of dough to top. Using a lightly floured
rolling pin, roll remaining dough into a 15 inch circle. Transfer to prepared
pan. Trim, leaving 1 inch overhang.
Spread filling over dough in pan. Divide reserved dough into six equal
pieces. Roll each piece into a 10 inch long rope; form a cris cross pattern
over filling. Fold in overhang to cover ends. Cover pan loosely with a
damp cloth; let rise in refrigerator until doubled, about 2 hours.
Preheat oven to 400 F. Brush top of cake with glaze. Bake until golden,
25 minutes. Transfer pan to a wire rack; cool slightly. Turn out onto
rack to cool completely. Dust with confectioners' sugar.
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