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Heart Or Butterfly Coffee Cake

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  Milk 1⁄3 Cup (5.33 tbs)
  Sugar 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (About 110°)
  All-purpose flour 3 1⁄2 Cup (56 tbs), unsifted
  Eggs 2
  Almond extract 1⁄2 Teaspoon
  Grated lemon peel 1 Teaspoon
  Cinnamon nut filling/Frangipane/apricot-nut 1⁄2 Cup (8 tbs)

In a pan, combine milk, sugar, salt, and butter (cut in pieces).
Heat, stirring, to about 110° (butter need not melt completely).
In a large bowl, dissolve yeast in water; blend in milk mixture.
Add 1 1/2 cups of the flour and stir to moisten evenly.
Beat in eggs, almond extract, and lemon peel until smoothly blended.
Then stir in 1 cup of the remaining flour.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on lightly floured board to release air, and roll into a 12 by 18-inch rectangle.
Cover with your choice of fillings to within 1 inch of edges.
Starting with a long side, roll up jelly-roll fashion; pinch seam along top to seal.
Then fold the roll, tightly pinch ends together, and tuck them under.
Place on a large, lightly greased baking sheet and slash and shape the roll for either the butterfly or heart, as shown below.
Cover lightly and let rise until almost doubled (about 45 minutes).
Bake in a 350° oven for 25 minutes or until golden brown.
Cinnamon-nut filling.
Brush dough rectangle with 3 tablespoons melted butter or margarine.
Combine 1/4 cup each, granulated sugar and firmly packed brown sugar and 1 1/2 teaspoons ground cinnamon; distribute evenly over buttered area of dough as directed; sprinkle with 3/4 cup sliced almonds.
Frangipane (almond paste) filling.
In small bowl of an electric mixer, beat 4 tablespoons butter or margarine (at room temperature) until creamy.
Gradually add 1 can (8 oz.) almond paste, 1/2 cup unsifted powdered sugar, 1 egg, and 1/2 teaspoon grated lemon peel; continue beating until well blended and smooth.
Spread over dough rectangle as directed; sprinkle with 3/4 cup sliced almonds.
Apricot-nut filling.
In a small pan, combine 1 cup moist-pack dried apricots, chopped; 1/2 cup raisins; and 1/4 cup each water and sugar.
Cover; simmer, stirring occasionally, until mixture is soft and thick (about 10 minutes).
Spread over dough as directed; sprinkle with 1/2 cup chopped pecans or walnuts.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2817 Calories from Fat 724

% Daily Value*

Total Fat 80 g123%

Saturated Fat 35.9 g179.3%

Trans Fat 0 g

Cholesterol 551.4 mg183.8%

Sodium 1283.5 mg53.5%

Total Carbohydrates 455 g151.6%

Dietary Fiber 18.9 g75.5%

Sugars 98.8 g

Protein 70 g139.8%

Vitamin A 39.4% Vitamin C 10.8%

Calcium 30.4% Iron 137.3%

*Based on a 2000 Calorie diet

Heart Or Butterfly Coffee Cake Recipe