Fruit-Filled Coffee Cake ( No Rising Time! )
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 7.08 g package dry yeast
- 59.14 ml warm water (105F to 115F)
- 473.18 ml all-purpose flour
- 29.58 ml sugar
- 2.46 ml salt
- 236.59 ml butter
- 1 egg, beaten
- 4.92 ml vanilla extract
- 7.39 ml sugar
-
Fruit Filling
- 157.80 ml chopped prune
- 157.80 ml chopped apricot
- 226.79 g can crushed pineapple, undrained
- 118.29 ml sugar
- 22.18 ml quick-cooking tapioca
directions
-
Cake:
- Dissolve yeast in warm water, let stand 5 minutes. Combinef flour, 2 tablespoons sugar, and salt in a large mixing bowl; cut batter into flour mixture with pastry blender.
- Combine yeast mixture, egg, vanilla; stir into flour mixture, blending until smooth. Turn dough out onto a lightly floured surface; roll into a 14 x 10 inch rectangle. Place in a lightly greased 11 x 7 x 2 inch baking pan, allowing extra dough to hang over sides.Spread Fruit Filling over dough, fold overhanging dough over fruit. Sprinkle dough with 1 1/2 teaspoons sugar.(Do not allow dough to rise)Bake at 375F for 30 minutes; reduce heat to 300F and bake 15 to 20 minutes or until lightly browned.
- Fruit Filling: Cook prunes and apricots in a small amount of water 5 to 10 minutes or until tender. Drain. Combine fruit mixture and remaining ingredients, str well.
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