|
COFFEE CAKE SHOW-OFF
2 - 2 1/4 cups all-purpose
flour
1 package active dry yeast
1/3 cup fat-free evaporated milk
3 tblsps water
1 tblsp sugar
1 tblsp butter
1/4 tsp salt
1 egg
6 ozs cream cheese, softened
2 tblsps powdered sugar
1 tsp vanilla
½ cup B&R Farms Dried Apricot Preserves
Sifted powdered sugar
In a bowl mix 1 cup
of the flour and yeast; set aside. In a pan and stir evaporate milk, water,
sugar and salt until warm (120 to 130 F) and butter almost melts. Add
to flour mixture along with egg. Beat on low 30 seconds, scraping bowl.
Beat in high 3 min. Stir in as much remaining flour as you can. Turn dough
onto floured surface. Knead in enough remaining flour to make moderately
stiff dough that is smooth and elastic ( 4 to 6 min). Shape into ball.
Put in greased bowl, turning to grease surface. Cover; let rest 10 min.
Preheat oven to 350 F.
Grease a 10in spring form pan or 10in cake pan with removable bottom.
Combine cream cheese, powdered sugar, and vanilla until smooth. Roll larger
dough ball to an 11in circle. Fit into pan, covering bottom and ½
inches up sides. Layer with cream cheese mixture and apricot topping,
spread each evenly.
Roll remaining dough into 9x5in rectangle. Cut into five 1in wide strips.
Twist each strip 4 times. Lay three strips on fruit at 2in intervals,
stretching strips slightly, if necessary. Place remaining
strips horizontally across strips already in place. Press ends into crust
rim, trimming if necessary. Cover; let rise until almost doubled (about
30 min).
Bake 35 min or until crust is golden brown. (If necessary, loosely cover
with foil for last 10 min of baking to prevent over browning). Cool on
rack about 45 min. Sprinkle with sifted powered sugar.
Makes about 10 servings.
|