Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.
Valentine Coffee Cake
Yield: 28 servings
Ingredients and directions for this recipe
4 1/2 c All-purpose flour -- or 5 3/4 c Packed brown sugar
c Divided 1/2 c Blanched almonds -- chopped,
1/2 c Sugar Toasted
1 1/2 ts Salt 1/3 c Maraschino cherry
2 pk Active dry yeast -- 1/4 oz 1 tb All-purpose flour
Each 2 ts Almond extract
1/2 c Milk Glaze:
1/2 c Water 1 1/2 c Confectioner's sugar
6 tb Butter or margarine -- 2 tb Butter or margarine --
Divided Softened
2 ea Eggs 3 tb Milk
Filling: 1/2 ts Vanilla extract
In a mixing bowl, combine 1 1/2 cups flour, sugar, salt and yeast.
Heat milk, water and 4 tablespoons butter, Gradually add to dry
ingredients; beat on med. for 2 min. Add eggs and 1/2 cup flour; beat
on high for 2 min. By hand, add enough remaining flour to form a soft
dough. Turn onto a floured board; knead until smooth and elastic
about 6 to 8 min.Place on a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Punch
dough down. Divide in half. Roll each half into 26 inx 8 in
rectangle. Melt remaining butter; brush over dough. Combine filling
ingredients; sprinkle over butter. Roll up jelly-roll style from long
end; pinch to seal. Place seam side down on greased nonstick baking
sheets. Shape each roll into a heart; seal ends. Cut from outer edge
2/3 through cake every 1 in. and turn each section out. Cover and let
rise until doubled, about 1 hour. Bake at 350 deg. for 15 to 20 min.
or until golden brown. Remove immediately from baking sheets. Cool
completely. For glaze cream sugar and butter. Stir in milk and
vanilla until smooth. Drizzle over hearts. Yield: 2 coffee cakes.
See also:
Previous recipe Valentine Brownie Hearts
Next recipe Valentine Cookies
Or try one of these recipes:
Chickpea, Bulgur, And Tomato Pilaf
Genoise W/amaretto Cake