Ingredients Jump to Instructions ↓

  1. 3 1/2 cups 218g / 7.7oz All-purpose flour - (3 1/2 to 4 cups)

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 1 Active dry or rapid rise yeast

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/3 cup 78ml Milk

  6. 1/2 cup 99g / 3 1/2oz Butter or margarine

  7. 1/4 cup 59ml Water

  8. 3 Eggs - at room temperature

  9. 1 Cherry pie filling

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125 to 130F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff batter. Reserve 2/3 cup batter. Spread remaining batter in greased 13- x 9- x 2-inch baking pan. Spread with cherry pie filling. Stir enough additional flour into reserved batter to make soft dough; knead on lightly floured surface until smooth and elastic. Divide dough in half. Roll 1/2 dough to 13- x 3-inch rectangle; cut into 3 (1-inch wide) strips. Twist strips and arrange lengthwise over filling. Roll remaining dough to 9- x 4-inch rectangle; cut into 4 (1-inch wide) strips. Twist strips and arrange crosswise over filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350F for 35 minutes. Cover with foil to prevent excess browning; bake an additional 10 minutes or until done. Cool in pan on wire rack. Makes 1 large coffeecake


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