Coffee Cake Show Off
Posted by: Jerseygirl Mon, 17 May 2004, at 6:42 a.m.
Source: Better Homes and Gardens
2 to 2-1/4 cups all-purpose flour
1 package active dry yeast
1/3 cup evaporated fat-free milk
3 tablespoons water
1 tablespoon granulated sugar
1 tablespoon butter
1/4 teaspoon salt
6 ounces reduced-fat cream cheese (Neufchatel), softened
2 tablespoons powdered sugar
1 teaspoon vanilla
1/2 cup spreadable fruit, any flavor
1. In a medium mixing bowl stir together 1 cup of the flour and the yeast; set
aside. In a small saucepan heat and stir evaporated milk, water, granulated
sugar, butter, and salt just until warm (120 degree F to 130 degree F) and
butter is almost melted. Add milk mixture to flour mixture; add egg. Beat with
an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl
constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as
much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and elastic (6
to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning
once to grease surface. Cover and let rise in a warm place until double in size
(about 1 hour). Punch dough down. Turn out onto a lightly floured surface.
Divide into 2 portions, with three-fourths of the dough in larger portion. Cover
and let rest for 10 minutes.
3. Grease a 10-inch springform pan with a removable bottom; set aside. In a
small bowl beat together cream cheese, powdered sugar, and vanilla until smooth.
Roll larger portion of dough into an 11-inch circle. Fit into the prepared pan,
covering bottom and 1/2 inch up sides. Spread cream cheese mixture over bottom;
top with an even layer of spreadable fruit.
4. Roll remaining dough into a 9x5-inch rectangle. Cut into five 9x1-inch
strips. Twist each strip 4 times. Place 3 strips on spreadable fruit at 2-inch
intervals, stretching strips slightly if necessary. Place remaining strips
horizontally across strips already in place. Press ends into sides of crust,
trimming if necessary. Cover and let rise in a warm place until nearly double in
size (about 30 minutes).
5. Bake in a 350 degree F oven about 35 minutes or until crust is golden brown.
(If necessary, loosely cover with foil the last 10 minutes of baking to prevent
over browning.) Cool on a wire rack about 45 minutes. Makes 10 servings.
Nutritional facts per serving
calories: 201 , total fat: 6g , saturated fat: 3g , cholesterol: 38mg , sodium:
155mg , carbohydrate: 32g , total sugar: 10g , fiber: 1g , protein: 6g , vitamin
A: 0% , vitamin C: 0% , calcium: 4% , iron: 7% , starch: 1diabetic exchange ,
other carb: 1diabetic exchange , fat: 1diabetic exchange