Cherry Lattice Coffee Cake Recipe - Cooking Index
Cherry Lattice Coffee Cake Recipe - Cooking Index
| 3 1/2 cups | 218g / 7.7oz | All-purpose flour - (3 1/2 to 4 cups) |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 | Active dry or rapid rise yeast | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/3 cup | 78ml | Milk |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1/4 cup | 59ml | Water |
| 3 | Eggs - at room temperature | |
| 1 | Cherry pie filling |
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125 to 130F). 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.
Spread remaining batter in greased 13- x 9- x 2-inch baking pan. Spread with cherry pie filling.
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- x 3-inch rectangle; cut into 3 (1-inch wide) strips. Twist strips and arrange lengthwise over filling. Roll remaining dough to 9- x 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.
Bake at 350F 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
Source:
Arizona Highways magazine
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