Combining two recipes had a wonderful result in a delicious coffee cake which I serve often to friends and family.—Jenny Reece, Lowry, Minnesota
- Roll dough into a 14-in. x 11-in. rectangle on a large greased baking sheet. Spread filling down center third of rectangle. (If using Fruity Cream Cheese Filling, first spread cream cheese mixture over dough, then top with jam.) On each long side, cut 1-in. strips about 3 in. into center. Starting at one end, fold alternately strips at an angle across filling (see photo at far right). Pinch ends to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-14 servings.
Originally published as Braided Coffee Cake in Quick Cooking March/April 2000, p61
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