Fruit and Streusel Coffee Cakes |
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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 30 |
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Give your guests their choice of flavors with this old-fashioned recipe. It makes two coffee cakesâone cherry and one apricot. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/3 cup sugar, divided |
1/4 cup warm water (110° to 115°) |
3/4 cup warm whole milk (110° to 115°) |
1/4 cup butter, softened |
3 egg yolks |
1 teaspoon salt |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
2 cans (12 ounces each) apricot cake and pastry filling |
1 can (21 ounces) cherry pie filling |
streusel: |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
1 cup cold butter |
Directions:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. In a large bowl, combine the milk, butter, egg yolks, salt, yeast mixture, remaining sugar and 1 cup flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down.
3. Turn onto a lightly floured surface; divide dough in half. Press each portion into a greased 13-in. x 9-in. baking pan. Spoon apricot filling over one pastry and cherry filling over the other.
4. In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over tops. Cover and let rise until doubled, about 45 minutes.
5. Bake, uncovered, at 375° for 35-40 minutes or until golden brown. Serve warm. Yield: 2 coffee cakes (15 servings each).
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