Fruit Lattice Coffee Cake

• 34 cup fruit preserves
• 12 cup butter, softened
• 12 cup almonds, chopped
• 12 cup sugar
• 2 12 teaspoons active dry yeast (1 individual package)
• 14 cup warm water (110 degrees F)
• 34 cup butter
• 13 cup sugar
• 1 teaspoon salt
• 4 eggs
• 4 cups all-purpose flour
• 34 cup light cream (half 'n' half)
• 14 cup all-purpose flour
• 1 teaspoon water

1. Soften yeast in the warm water.
2. Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar.
3. Set aside.
4. Mixer bowl: Cream together butter, sugar, salt.
5. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
6. Stir in 4 cups flour alternately with the yeast and light cream.
7. Mix, but do not beat.
8. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans.
9. Cover both dough squares in each pan with the pie filling.
10. Lattice top: blend 1/4 cup flour into reserved dough.
11. Roll out on floured surface to a 9-inch square and cut into 16 strips.
12. Arrange 8 strips in lattice pattern over fruit filling in each pan.
13. Beat together reserved egg white and water; brush over strips of dough.
14. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
15. Preheat oven to 375F
16. Bake both cakes for 20 to 25 minutes.

fruit preserves, butter, almonds, sugar, active dry yeast, water, butter, sugar, salt, eggs, allpurpose, light cream, flour, water

Taken from www.food.com/recipe/fruit-lattice-coffee-cake-260909 (may not work)