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Add a photoПорций: 12
Ингредиенты
- 1 1/4 c. lowfat milk
- 1 teaspoon salt
- 1/4 c. granulated sugar
- 1/2 c. shortening or possibly butter
- 1 pkg. (1/4 ounce.) active dry yeast
- 3 1/4 c. flour
- 2 Large eggs
- 1/2 teaspoon vanilla
- 1 c. cherry or possibly apricot preserves
- 1 c. powdered sugar
- Lowfat milk
- 1/3 c. sliced almonds
Инструкции
- Heat 1 1/4 c. lowfat milk, salt, sugar and shortening in small saucepan just to boiling. Cold to lukewarm. Stir in yeast; transfer mix to medium bowl.
- Add in 1 c. flour to lowfat milk mix; beat well. Add in Large eggs and vanilla; beat well. Stir in sufficient remaining flour to make a thick batter; beat till smooth. Let rise, covered, in a hot place free from drafts till doubled in bulk, about 1 hour. Stir batter down.
- Pour batter into 2 greased 9 inch round cake pans. Let rise in a hot place till doubled in bulk, about 1 hour. Make a swirl design on top of batter with a floured spoon. Fill grooves with preserves, using 1/4 c. for each coffee cake.
- Heat oven to 375 degrees. Bake coffee cakes till golden brown, 30-35 min. Remove from pans, cold on wire racks. Fill grooves with remaining preserves. Mix powdered sugar with sufficient lowfat milk to make a thin glaze consistency. Drizzle over hot coffee cakes. Top with almonds. Makes 2 coffee cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 291 | |
| Calories from Fat 93 | 32% |
| Total Fat 10.5g | 13% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 2.86g | |
| Cholesterol 36mg | 12% |
| Sodium 218mg | 9% |
| Potassium 128mg | 4% |
| Total Carbs 43.45g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.85g | 11% |
| Protein 5.94g | 10% |
