Washington's Coffee Cake
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105-115F)|
|Unsalted butter||4 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Pitted tart cherries||2⁄3 Cup (10.67 tbs) (Fresh Canned/Frozen)|
|Pecans||1⁄4 Cup (4 tbs), chopped|
|Vanilla extract||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Icing||1 Cup (16 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
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.