It's cherry preserves that make this Cherry Swirl Coffee Cake a great Danish.
Prep Time: 2 hours, 30 minutes
Cook Time: 35 minutes
Ingredients:
- 1-1/4 cups plus milk
- 1 teaspoon salt
- 1/4 cup sugar
- 1/2 cup butter
- 1 package (1/4 ounce) active dry yeast
- 3-1/4 cups flour
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup cherry preserves
- 1 cup powdered sugar
- 1/3 cup sliced almonds
Preparation:
Heat first four ingredients in small saucepan just to boiling; cool to lukewarm (105° to 115°). Stir in yeast; transfer mixture to medium bowl. Add 1 cup of the flour to milk mixture; beat well. Add eggs and vanilla.; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth. Let rise, covered, in warm place, free from drafts, until doubled in bulk, about 1 hour. Stir batter down. Pour batter into two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about 1 hour. Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake. Heat oven to 375°. Bake coffee cakes until golden, 30 to 35 minutes. Remove from pans, cool on wire racks. Fill grooves with remaining preserves. Mix powdered sugar, with enough milk to make thin glaze consistency; drizzle over warm coffee cakes. Sprinkle Danish with almonds. Yield: 2 coffee cakes.
