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Bread Machine Sweetheart Coffee Cake

Name: Bread Machine Sweetheart Coffee Cake
Ingredients: 1/2 cup milk; 1/4 cup water; 3 tablespoons butter; 1 large egg; 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 Yeast; 1/2 cup shredded coconut; 1/2 cup snipped maraschino cherries; 1/3 cup chopped almonds; 1 tablespoon granulated sugar; 1 tablespoon butter, softened; 1 tablespoon slivered almonds; 1 1/2 teaspoons granulated sugar; 3 tablespoons powdered sugar; 1 tablespoon water; 1/4 teaspoon almond extract

What better way to say 'I love you' than with this beautiful heart-shaped coffee cake!

Yield 1 coffee cake

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Ingredients

Dough

1/2 cup milk
1/4 cup water
3 tablespoons butter
1 large egg
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 Yeast

Filling

1/2 cup shredded coconut
1/2 cup snipped maraschino cherries
1/3 cup chopped almonds
1 tablespoon granulated sugar
1 tablespoon butter, softened

Topping

1 tablespoon slivered almonds
1 1/2 teaspoons granulated sugar

Glaze

3 tablespoons powdered sugar
1 tablespoon water
1/4 teaspoon almond extract

Instructions

Have all ingredients at room temperature. Place ingredients in pan in order recommended by manufacturer. Select dough 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. At end of cycle, remove dough and continue with next step.
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 45 minutes.
Prepare Filling: by combining coconut, cherries, almonds, and sugar; set aside.
Prepare Topping: combine almonds and sugar in bowl; set aside.
Punch down dough. On lightly floured surface, roll dough into a 15×10-inch rectangle. Spread with 1 tablespoon softened butter. Sprinkle with Filling. Starting with longer side, roll up tightly. Pinch edge to seal. Place seam side up on greased baking sheet. Fold half of the roll over on top of other half, sealing ends. Starting at folded end, cut with scissors down center of roll to within 1-inch of other end. Turn cut halves out, cut side up, to form a heart. Sprinkle Topping over dough. Cover; let rise until indentation remains after lightly touching.
Preheat oven to 350°F.
Bake for 18 to 20 minutes until golden brown. Remove from baking sheet; cool on wire rack.
Prepare glaze (optional): combine all glaze ingredients in a small bowl; whisk together until smooth. Drizzle over cake.

Notes

Get Traditional Bread Making Method here.

Photo by Matt Weber.