VERY CHERRY COFFEE CAKE
Servings: 2 9-inch coffee cakes (12 servings per loaf)
• 3 1/2 to 4 cups bread flour, divided
• 1/4 cup fat-free dry milk powder
• 1/3 cup sugar
• 1 package active dry yeast
• 1 1/2 teaspoons salt
• 3/4 cup water (120ºF to 130ºF)
• 2 eggs
• 1/4 cup butter or margarine, softened
• 8 ounces fat-free cream cheese
• 1 – 21 ounce can cherry pie filling, divided
• 1/3 cup sugar
Preheat oven to 350°F.
In a large bowl, combine 1 1/2 cups flour, powdered milk, 1/3 cup sugar, yeast and salt. Add water, eggs and butter. Beat 3 minutes, and then gradually stir in remaining flour until 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 nonstick spray, turning to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down, and divide in half. Roll out half the dough into a 24 x 6-inch rectangle. Combine cream cheese and ? cup sugar; spread one-half of mixture down the center of dough, leaving a 2 1/2-inch margin on each side.
Spoon half of cherry pie filling over top, leaving a 1-inch margin at both ends. Fold one long side of dough over filling; fold opposite side of dough to overlap. Seal edges.
Place one end of pastry, seam side down, in the center of a 9-inch round baking pan that’s been coated with nonstick 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 the dough. Repeat procedure with remaining half of dough. Cover and let rise in a warm place 1 hour or until doubled.
Bake for 35 to 40 minutes or until golden brown. Let cool 15 to 20 minutes before removing from pan.
*Two pounds frozen dough can be substituted for bread dough recipe. Thaw until soft and easy to roll.
One serving provides approximately: 152 calories, 5 g protein, 28 g carbohydrates, 1 g fiber, 2 g fat (1 g saturated), 19 mg cholesterol, 40 mcg folate, 1 g iron, 227 mg sodium.
Source: Wheat Foods Council