A ribbon of pineapple spreadable fruit winds through the center of this crumb-topped yeast coffee cake. Use any flavor of spreadable fruit you wish.

Source: Family Circle

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Recipe Summary test

prep:
25 mins
rise:
2 hrs 30 mins
bake:
30 mins
total:
2 hrs 85 mins
Servings:
16
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Ingredients

Dough:
Topping:

Directions

Dough:
  • In a small saucepan, heat milk, sugar, shortening and salt over medium heat until shortening is melted. Cool until lukewarm.

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  • Add warm water to large bowl and sprinkle yeast over top. Let stand until foamy, about 5 minutes. Stir to dissolve yeast. Add lukewarm milk mixture, eggs and 1/2 cup of flour. Stir with a wooden spoon until smooth. Stir in remaining flour until dough comes together.

  • Turn dough out onto floured work surface. Knead 5 minutes or until smooth. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled, 1-1/2 to 2 hours.

  • Coat 13 x 9 x 2-inch baking pan with nonstick cooking spray. Punch dough down. Roll out on floured surface to a rectangle about 18 x 15 inches. Spoon spreadable fruit over left side of dough; fold the other side of dough over the fruit like a book. Place in prepared pan and pat evenly into pan to edges. Cover with clean cloth and let rise in a warm place for 1 hour or until almost doubled.

  • Heat oven to 375 F.

Topping:
  • Whisk flour, sugar, cinnamon, nutmeg and salt in bowl. Stir in melted butter until crumbly. Crumble topping evenly over dough.

  • Bake at 375 F for 30 minutes, until knife inserted in center comes out clean. Cool pan on rack 30 minutes. Dust with confectioners sugar.

Nutrition Facts

382 calories; fat 17g; cholesterol 58mg; saturated fat 9g; carbohydrates 54g; insoluble fiber 1g; protein 5g; sodium 133mg.
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