Cherry Yeast Coffee Cake

• 2-1/2 to 3 cups all-purpose flour
• 1/4 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/2 cup 2% milk
• 1/2 cup butter, cubed
• 2 eggs
• 1 can (21 ounces) cherry pie filling
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 3 to 4 teaspoons 2% milk

1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth.
2. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes.
3. Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 350u0b0 for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.

allpurpose, sugar, active dry yeast, salt, water, milk, butter, eggs, cherry pie filling, sugar, almond extract, milk

Taken from www.tasteofhome.com/recipes/cherry-yeast-coffee-cake/ (may not work)