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Almond Cherry Ring

 Almond Cherry Ring
I frist made this coffee cake for Christmas brunch a few years ago and it was a hit. Each bite is bursting with a classic pairing of cherry and almond flavors. —Michelle Delgado, Newnan, Georgia
10-12 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 cup dried cherries or cranberries
  • 1 cup cold water
  • 1/2 cup sugar, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/2 cup milk
  • 3 tablespoons butter
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon salt
  • 2-1/2 to 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 egg
  • FILLING/GLAZE:
  • 1/2 cup almond filling
  • 1 egg
  • 2 tablespoons milk, divided
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract

Directions

  • In a saucepan, combine the cherries, cold water and 1/4 cup sugar.
  • Cook and stir until mixture comes to a boil. Remove from the heat;
  • cover and let stand for 10 minutes. Drain and set aside.
  • In a large bowl, dissolve yeast in warm water. In a saucepan, heat
  • milk and butter to 110°-115°. Add the milk mixture, lemon

2 of 2

Almond Cherry Ring (continued)

Directions (continued)

  • peel, salt, remaining sugar and 1-1/2 cups flour to yeast mixture;
  • beat until smooth. Add eggs; beat on medium speed for 1 minute. Add
  • enough remaining flour to form a firm dough. Turn onto a lightly
  • 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. Roll into an 18-in. x 8-in. rectangle. Spread
  • almond filling to within 1/2 in. of edges. Sprinkle with reserved
  • cherries. Roll up jelly-roll style, starting with a long side; pinch
  • seam to seal. Place seam side down on a lightly greased baking
  • sheet. Pinch ends together to form a ring.
  • With scissors, cut from outside edge to two-thirds of the way toward
  • the center of the ring at 1-1/2-in. intervals. Separate strips
  • slightly; twist so filling shows. Cover and let rise in a warm place
  • until doubled, about 45 minutes.
  • In a bowl, combine egg and 1 tablespoon milk. Brush over dough. Bake
  • at 350° for 25-30 minutes or until golden brown. Cool for 5
  • minutes before removing from pan to a wire rack to cool completely.
  • For glaze, in a bowl, beat confectioners' sugar, vanilla and
  • remaining milk until smooth; drizzle over the ring. Yield: 10-12
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 286 calories, 9 g fat (4 g saturated fat), 50 mg cholesterol, 164 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.