Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Active dry yeast -- 1/4 1/4 c Butter or margarine --
Ounce Softened
1/2 c Warm milk -- 115 deg. 3 tb Sugar
1/4 c Warm water -- 115 deg. 1 1/2 ts Salt
4 1/4 c All-purpose flour 1 ts Grated lemon peel
2 ea Eggs 1/2 ts Ground cardamom

--------------------------FILLING:-------------------------------
1/4 c Butter or margarine -- 1/2 ts Grated lemon peel
Softened 2/3 c Blanched almonds -- finely
1/4 c All-purpose flour Chopped
2 tb Sugar 1/2 c Red and green candied
1 ts Almond extract Cherries -- chopped

---------------------------GLAZE:--------------------------------
2/3 c Confectioners' sugar 1 ts Water
2 ts Lemon juice

In a large mixing bowl. dissolve yeast in milk and water. Add 2 cups
flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until
smooth. Add 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, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 1/2 hours. In a small
mixing bowl, beat butter,flour, sugar, extract and lemon peel. Stir
in almonds and cherries. Refrigerate until needed. Punch dough down.
Roll into a 30-in. x 9-in. rectangle Crumble filling over dough.
Starting with the 30-in. edge, roll up and seal edge. Place, seam
side down, on a greased baking sheet. Wiih a sharp knife, cut roll in
half lengthwise; carefully turn cut sides up. Loosely twist strips
around each other. keeping cut sides up. Shape into a ring and pinch
ends together. Cover and let rise 1 hour. Bake at 350 deg. for 35-40
minutes or until browned Cool 15 minutes. Combine glaze ingredients;
drizzle over warm coffee cake. Cool completely Yield: 1 coffee cake

Recipe By : Taste of Home

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