Washington's Coffee Cake Recipe
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Ingredients
1/2 tablespoon active dry yeast
2 tablespoons warm water (105°-115°F)
1/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
4 tablespoons unsalted butter
1 cup flour
1 egg
Filling
1/3 cup light brown sugar, firmly packed
2/3 cup pitted tart cherries, fresh, canned, or frozen
1/4 cup chopped pecans
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Icing
1/2 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, sugar, salt, and 3 tablespoons butter to warm (105°€”115°F).
2 Combine yeast mixture, flour, milk mixture, and egg. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Roll into a 6-inch square. Place on greased baking sheet. Mix filling ingredients.
5 Spread cherry filling down center third. Using scissors, snip sides toward center at 1-inch intervals. Fold strips of dough over filling, alternating from side to side.
6 Cover; let rise in warm place until double€”about 30 minutes.
7 Bake in a preheated 350°F oven about 30€”35 minutes. Cool on wire rack. Make icing. Drizzle over coffee cake.
2 Combine yeast mixture, flour, milk mixture, and egg. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Roll into a 6-inch square. Place on greased baking sheet. Mix filling ingredients.
5 Spread cherry filling down center third. Using scissors, snip sides toward center at 1-inch intervals. Fold strips of dough over filling, alternating from side to side.
6 Cover; let rise in warm place until double€”about 30 minutes.
7 Bake in a preheated 350°F oven about 30€”35 minutes. Cool on wire rack. Make icing. Drizzle over coffee cake.
