FRUIT AND STREUSEL COFFEE CAKES

Fruit and Streusel Coffee Cakes image

Give your guests their choice of flavors with this old-fashioned recipe. It makes two coffee cakes-one cherry and one apricot.

Provided by Taste of Home

Time 1h15m

Yield 2 coffee cakes (15 servings each).

Number Of Ingredients 14

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Ingredients

1 package (1/4 ounce) active dry yeast
1/3 cup sugar, divided
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/4 cup butter, softened
3 egg yolks
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
2 cans (12 ounces each) apricot cake and pastry filling
1 can (21 ounces) cherry pie filling
STREUSEL:
1-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup cold butter

Steps:

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. In a large bowl, combine the milk, butter, egg yolks, salt, yeast mixture, remaining sugar and 1 cup flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide dough in half. Press each portion into a greased 13-in. x 9-in. baking pan. Spoon apricot filling over one pastry and cherry filling over the other., In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over tops. Cover and let rise until doubled, about 45 minutes., Bake, uncovered, at 375° for 35-40 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 301 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 168mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.