Tannenbaum Coffee Cakes

Capture the spirit of the season with this yeasted cake, filled with nuts and scented with cinnamon.

  • prep time 50 min
  • total time 3 hr 35 min
  • ingredients 14
  • servings 48

Ingredients

Coffee Cakes

5
to 6 cups all-purpose flour
1/2
cup sugar
2
teaspoons salt
2
pkg. active dry yeast
1 1/2
cups milk
1/2
cup butter or margarine
2
eggs

Filling

4
tablespoons butter or margarine, melted
1
cup sugar
1/2
cup chopped nuts
1
tablespoon cinnamon

Topping

1
cup powdered sugar
2
to 3 tablespoons milk
Candied cherries, quartered or halved
  • 1 In large bowl, combine 2 cups of the flour, 1/2 cup sugar, salt and yeast; blend well. In medium saucepan, heat 1 1/2 cups milk and 1/2 cup butter until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture; blend with electric mixer at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
  • 2 On floured surface, knead in remaining 1 to 1 1/2 cups flour until dough is smooth and elastic, 5 to 8 minutes. Place dough in greased bowl; turn to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 1 to 1 1/4 hours.
  • 3 Generously grease two 15x10-inch baking pans with sides. Punch down dough several times to remove all air bubbles. Divide dough in half. On lightly floured surface, roll 1 half into a triangle with two 12-inch sides and a 16-inch base.* Brush with 1 tablespoon of the melted butter.
  • 4 In small bowl, combine 2 tablespoons melted butter and all remaining filling ingredients; mix well. Sprinkle half of filling evenly over dough.
  • 5 To shape tree, starting at top point of dough triangle, fold 12-inch sides to meet in center, pressing all seams to seal. Invert, seam side down, into greased pan. With scissors or sharp knife, make 10 slits about 1 inch apart along each long outside edge of tree, cutting to within 1/2 inch of center of dough.
  • 6 Starting at bottom of tree, twist each strip so cut side is up to show filling. Cover; let rise in warm place until light and doubled in size, 30 to 40 minutes. Repeat with remaining dough, melted butter and filling for second tree.
  • 7 Heat oven to 350°F. Uncover dough; bake 20 minutes or until golden brown. Cool in pans for 5 minutes. Remove coffee cakes from pans; place on wire racks. Cool 30 minutes or until completely cooled.
  • 8 In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over coffee cakes. Garnish with candied cherries.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Slice
    Calories
    125
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    135mg
    135%;
    Total Carbohydrate
    20g
    20%
    (Dietary Fiber
    0g
    0%
      Sugars
    10g
    10%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    2%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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