Prep 1 hr 45 mins
Cook 35 mins
This delicious yeast coffee cake can be made with either cherries, plums or apricots. The almond paste is quite difficult to grate, as is suggested in the original recipe, so I cut it up into little chunks and interspersed it between the pieces of fruit. Rising time is included in the preparation time.
For the dough
- 2⁄3 cup water
- 1 egg
- 3⁄4 cup granny smith apple, peeled and grated
- 4 cups white bread flour
- 2 tablespoons dry milk, powder
- 1⁄4 cup granulated sugar
- 3 tablespoons butter, melted
- 1 1⁄2 teaspoons dried yeast
For the filling
- 8 ounces cherries, pitted
- 8 ounces almond paste, cut into little pieces
- 1 teaspoon ground cinnamon
For the topping
- 1 egg white, beaten
- 1 teaspoon demerara sugar
- 2 tablespoons almonds, sliced
- To make the dough, put the ingredients into the bowl of your bread machine in the order listed and set on the dough setting.
- When the dough is ready, roll it out on a lightly floured surface to a 16" square.
- Arrange the cherries and almond paste on top and sprinkle with the cinnamon.
- Carefully roll up the dough, as if you were making a jelly roll, gently stretching it until it is around 22" long.
- Twist the roll into a loose coil and place in a 9" non-stick springform cake pan.
- Cover the pan with lightly oiled plastic wrap and leave in a warm place for about 30 to 45 minutes, to allow the dough to rise.
- Meanwhile, preheat the oven to 375 degrees F.
- Brush the top of the risen dough with the egg white and sprinkle with the demerara sugar and almonds.
- Bake for 30 to 35 minutes or until the cake is golden and risen.
- Let it cool for a few minutes in the pan, then transfer the cake to a wire rack to cool.
- Serve warm or cold, cut into wedges.