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Valentine Coffee Cake

4-1/2 to 5 cups all-purpose flour, divided
1/2 cup sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup milk
1/2 cup water
6 tablespoons butter, divided
2 eggs
FILLING:
3/4 cup packed dark brown sugar
1/2 cup chopped blanched almonds, toasted
1/3 cup chopped maraschino cherries
1 tablespoon all-purpose flour
2 teaspoons almond extract
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

In a mixing bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk,

Printed from tasteofhome.com Jul 5, 2008

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Valentine Coffee Cake cont.

water and 4 tablespoons butter to 120°-130°. Gradually add to dry
ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on
high for 2 minutes. By hand, add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each
half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough.
Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form
long end; pinch to seal. Place seam side down on greased nonstick baking sheets
or baking sheets lined with parchment paper. Shape each roll into heart; seal
ends. Cut from outer edge two-thirds through cake every 1 in. and turn each
section out. Cover and let rise until doubled, about 1 hour. Bake at 350°
for 15-20 minutes or until golden. Remove immediately from baking sheets to wire
racks. Cool completely; remove parchment paper if used. For glaze, cream sugar
and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.

Yield: 2 coffee cakes.