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Bread Machine Cherry and Cream Cheese Lattice Coffee Cake

Cherry and Cream Cheese Lattice Coffee Cake
A sweet bread dough filled with cream cheese and cherries, “braided” and baked until it’s golden brown, then finished with sweet icing drizzled prettily over the coffee cake. Make dough in a 1 1/2-pound bread machine.
Yield 2 coffee cakes
0

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Ingredients

Dough

  • 1/4 cup water
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 3 tablespoons butter
  • 2 large eggs
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry

Filling

  • 6 ounces cream cheese (room temperature)
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1 (21oz) can cherry pie filling

Icing

  • 2 to 3 tablespoons water
  • 1 1/4 cups powdered sugar

Instructions

  • Make the dough: Have liquid ingredients at 80ºF and all other ingredients at room temperature. Place dough ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, go to next step.
  • Prepare filling: cream together cream cheese, egg, sugar, and salt.
  • Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12×17-inch rectangle. Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate coffee cake after it is baked.) On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side. Place coffee cake on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the coffee cake, approximately 30 minutes.
  • Preheat oven to 350°F.
  • Bake in preheated oven 30 to 35 minutes. Cool on wire rack.
  • Prepare icing: Mix water and powdered sugar together. Add more/less powdered sugar to achieve desired consistency. Drizzle cooled coffee cake with icing; place a few cherries on small lattice openings to decorate.

Notes

Get Traditional Bread Making Method here.
 Photo by Barbara Bakes.

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