CHERRY GO ROUND COFFEECAKE

For a Breakfast Surprise or an Elegant Valentine Dinner Dessert Brown Sugar and Pecan Cherry Filling Drizzled with Powdered Sugar Glaze A Perfect Circle of Flavor Nutritional Information: Per Serving Serving Size: one slice (1/24 of recipe) Calories: 230; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 20mg; Sodium: 110 mg; Carbohydrates: 45g; Dietary Fiber: 2g; Protein: 4g
CHERRY GO ROUND COFFEECAKE
Adapted from fleishmansyeast.com
CHERRY GO ROUND COFFEECAKE

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from fleishmansyeast.com

Ingredients

  • 4

    cups all-purpose flour

  • 1/2

    cup sugar

  • 1

    envelope FLEISCHMANN'S RapidRise Yeast

  • 1

    teaspoon salt

  • 1

    cup milk

  • 1/4

    cup water

  • 1/2

    cup butter or margarine

  • 1

    large egg

  • Cherry Filling (recipe follows)

  • Powdered Sugar Glaze (recipe follows)

Directions

In a large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours. Remove dough from refrigerator; divide into 2 equal portions. On lightly floured surface, roll each to 18 x 10-inch rectangle. Spread Cherry Filling evenly over each rectangle to within 1/2-inch of edges. Roll up tightly from long sides as for jelly roll. Pinch seams to seal; shape into rings. Place on greased baking sheets. Cut 2/3 through rings at 1-inch intervals. Twist each section sideways. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375°F for 20 to 25 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with Powdered Sugar Glaze. Cherry Filling: Combine 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour, and 1/2 cup chopped pecans. Stir to blend. Add 1 (14.5-ounce) can red tart pitted cherries, drained. Powdered Sugar Glaze: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 2 tablespoons milk. Stir until smooth.

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