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JANE’S MAPLE-NUT TWIST COFFE CAKE Recipe

   
 

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     JANE’S MAPLE-NUT TWIST COFFE CAKE

Category   Desserts - Breads
Sub Category   None

Ingredients
3/4 c. milk
3 Tbs. sugar
2 3/4 to 3 c. flour
1/4 c. margarine
1/2 tsp. salt
1 egg
1 tsp. maple extract
1 pkg. yeast
1/4 c. margarine, melted
 
Filling-
1/2 c. sugar
1 tsp. cinnamon
1/3 c. chopped nuts
1 tsp. maple extract
Glaze- 1 c. powdered sugar
2 Tbs. margarine
1 to 2 Tbs. milk
1/2 tsp. maple extract

Instructions
Heat milk and margarine until very warm (120 degrees to 130 degrees). In large bowl, blend warm liquid, 1 c. flour, sugar, salt, yeast, extract and egg at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough. Knead on floured surface until smooth and elastic, about 2 minutes. Place dough in greased bowl; turn greased side up. Cover, let rise in warm place until light and double in size, about 45 to 60 minutes. In small bowl, combine filling ingredients and set aside. Grease a 12 inch pizza pan. Punch down dough, divide and shape into three balls. On floured surface, roll or press one ball of dough to cover bottom of prepared pizza pan. Place in prepared pan. Brush dough with about 1/3 of melted margarine, sprinkle with 1/3 filling. Repeat layers of dough, melted margarine, and filling. To shape, place a glass about two inches in diameter in center of dough.
With scissors, cut from outside edge to the glass, forming 16 pie-shaped wedges. Twist each wedge five times. Remove glass. Cover; let rise until light and doubled in size, 30 to 45 minutes. Heat oven to 375 degrees. Bake 18 to 22 minutes or until golden brown. Cool five minutes; remove from pan. In small bowl, blend glaze ingredients until smooth. Drizzle over warm coffee cake.


Originally Submitted
9/17/2013





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