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Vintage Fruit Coffee Cake Ring

Granola and Vintage Fruit make the delicious chewy filling for this moist coffee cake ring.
Yield 1 cake


  • 2 1/2 cups all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons shortening
  • 1 large egg



  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add 1 egg; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare Filling: Combine Vintage Fruit, granola, cinnamon and 1 egg; set aside.
  • Punch down dough. On lightly floured surface, roll dough to an 18x12-inch rectangle. Brush dough with Vintage Fruit Syrup; spread with Filling. Starting with longer side, roll up tightly. Pinch edge to seal. Form ring pinch ends to seal. Place seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through outside of ring to 1 inch from center. Turn each slice on its side. Cover; let rise in warm place until double, about 30 minutes.
  • Preheat oven to 375°F.
  • Bake for 20 to 25 minutes until golden brown. Remove from cookie sheet. Once cooled, drizzle with your favorite powdered sugar glaze, ice cream or whipped cream, if desired.