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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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.

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Instructions Checklist
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  • 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.

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  • 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.

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Instructions Checklist
  • 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.

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Instructions Checklist
Instructions Checklist
  • 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; 17 g total fat; 9 g saturated fat; 58 mg cholesterol; 133 mg sodium. 54 g carbohydrates; 1 g fiber; 5 g protein;

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