Cherry Almond Coffee Cake
- 2 -1/2 to 3 c. all-purpose flour
- 1/4 c. sugar
- 1 tsp. salt
- 1 pkg. active dry yeast
- 1/2 c. milk
- 1/2 c. water
- 1/2 c. (1 stick) butter
- 2 eggs
- 1 (21 oz.) can cherry pie filling
- 1/4 tsp. almond extract
- 1/2 c. slivered almonds
- In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast; blend well. In a small saucepan, heat milk, water and butter until very warm (not boiling) 120-130u0b0. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat for 3 minutes at medium speed. By hand, stir in additional 1 to 1 1/2 cups flour to make a stiff batter. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 to 60 minutes.
allpurpose, sugar, salt, active dry yeast, milk, water, butter, eggs, cherry pie filling, almond extract, almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=75723 (may not work)