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Cherry Almond Wreath Recipe
Cherry Almond Wreath Recipe photo by Taste of Home

Cherry Almond Wreath Recipe

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I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends. —Gwen Roffler, Grassy Butte, North Dakota
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 35 min. + cooling
MAKES: 20 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm milk (110° to 115°)
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs
  • 1/4 cup butter, softened
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon ground cardamom
  • 3 to 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 1/4 cup butter, softened
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon grated lemon peel
  • 2/3 cup finely chopped blanched almonds
  • 1/2 cup chopped red and green candied cherries
  • GLAZE:
  • 2/3 cup confectioners' sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon water

Nutritional Facts

1 serving (1 slice) equals 194 calories, 8 g fat (3 g saturated fat), 34 mg cholesterol, 237 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon peel, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6 to 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.
  3. In a small bowl, beat butter, flour, sugar, extract and lemon peel. Stir in almonds and cherries. Refrigerate.
  4. Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.
  5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.
  6. Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely. Yield: 20 servings.
Originally published as Cherry Almond Wreath in Taste of Home December/January 1994, p25

Nutritional Facts

1 serving (1 slice) equals 194 calories, 8 g fat (3 g saturated fat), 34 mg cholesterol, 237 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Cherry Almond Wreath(1)

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MY REVIEW
Reviewed Nov. 4, 2012

I have been making this recipe, originally from a Sunset magaine, for about thirty years. It is absolutely delicious and makes quite an impression when decorated with glacée cherries to form little holly leaves and berries. It also is more impressive when the space in the center is larger to make it look more like a wreath. It is delicious warm or cold.

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