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Easy Cherry Coffee Braid Recipe

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This recipe for Easy Cherry Coffee Braid, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Kostelyk
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 frozen bread loaves
2 TB. flour
1(16 oz.) can Cherry Pie Filling
2 TB. sugar
1/2 c. slivered almonds
1 TB. butter
Crumble topping:

Directions:
Directions:
Place both loaves in a bowl after they have thawed and let rise in warm place until doubled. Punch down and let rest for 10 minutes. Divide dough in half, to make two coffee cakes, rolling each into a 15x13 inch rectangle. Spread pie filling in a two inch wide strip lengthwise down the center of each dough rectangle, sprinkle with almonds. Use a knife to make cuts all along the edge of the dough on each side, making each cut right up to the filling. Fold the strips on either side and up across the filling, alternating from side to side and pulling them slightly downward to form a braid design. Seal ends well by pinching together. Brush lightly with oil or butter and place on baking sheets. To make crumb mixture, stir the ingredients together until mixture resembles coarse crumbs. Sprinkle topping over the coffee cakes. Allow to rise in warm place until doubled, about 45 minutes. Bake @ 350 for 30-40 minutes. Makes two coffee cakes.

Personal Notes:
Personal Notes:
I added some left over almond coffee cake filling or banket filling and sprinkled it over the cherry filling and it strongly resembled Cherry Almond coffee cake from the old Village Bakery!!

 

 

 

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