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|1 pkg||(1/4) ounce active dry yeast|
|1/4 c||warm water(110-115 degrees)|
|1 c||warm milk(110-115 degrees)|
|1/2 c||butter, softened|
|4 1/2-5 c||all-purpose flour|
|2 can(s)||(16 ounces each)pitted tart, cherries|
|1/2 c||all purpose flour|
|1/2 c||packed brown sugar|
|1/2 c||chopped pecans|
|1 c||confectioners sugar|
|1/4 tsp||vanilla extract|
|1 -2 Tbsp||milk|
Houston, TX (pop. 2.1M)
Member Since Jun 2010
For five days, my cousin kept telling me she couldn't wait for Cherry-Go-Round day and her mother-in-law was going to bake it for her and her husband and she bakes it every year for Valentines day! Well, I love cherries and wanted to know what it was,if she was counting down the days, must be really good! I told her to get the recipe for me and she came back and said it was a no go. Mother-in-law didn't want to part with the recipe. It was like pulling teeth to get it from her. So the detective in me searched the internet for it and I found the recipe! So here it is! I got to bake it for my family for Valentines day also!
In a large bowl,dissolve yeast in warm water. Add the milk,sugar,butter,egg,salt and 2 cups flour. Beat until smooth. Stir remaining flour to form a soft dough.
turn onto lightly floured surface:knead until smooth and elasttic ( used my Kitchenaid mixer with the dough hook)about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for at least 2 hours or overnight.
Line two baking sheets with foil and grease well;set aside. Punch dough down. turn onto a lightly floured surface;divide dough in half. Roll each portion into a 14in.x 7 in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans;sprinkle over cherries.
Roll up jelly-roll style, starting with a long side;pinch seams and tuck ends under. Place seam side down on prepared baking sheets;pinch ends together to form a ring.With kitchen scissors,cut from outside edge 2/3 of the way toward center of ring at 1-inch intervals. Separate strips and slightly twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
Bake at 350 degrees for 20-25 mintues or until golden brown. Remove from pans to wire rack.
In a small bowl, combine the confectioners sugar, vanilla and enough milk to achieve desired consistency;drizzle over warm coffee cakes.
Yields 2 coffee cakes.
Yields 2 coffee cakes.
nutrition facts:1 serving(1slice) equals 223 calories,6 g fat(3 saturated fat)21 mg cholesterol,149 mg sodium,38 carbohydrate,1 g fiber,4 g protein.