Cherry Pecan Coffeecake

posted by JudyAZ 05-10-101 9:32 AM

Cherry Pecan Coffeecake

4 3/4 to 5 1/4 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
1 cup sour cream
1/3 cup water
5 tablespoons butter, divided
2 eggs

1 cup finely chopped dried apricots
1 cup chopped maraschino cherries
3/4 cup chopped pecans
1/4 cup sugar
confections’ sugar icing

In a mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120º - 130º; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. cover and let rise in a warm place until doubled, about 1 1/4 hours. Punch dough down; divide in half. Roll each portion into a 24-in. x 7-in. rectangle. Melt remaining butter; brush over dough.

Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch end together to form a ring. shape into a heart if desired.

With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling.

Cover and let rise in a warm place until doubled, about 45 minutes. Bake a 350º for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.

Yield: 2 coffee cakes (12 servings each)

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