Nutritional Info

Nutrition Facts

Serving Size 1 (100g)

Calories 264
Calories from Fat 67 (25%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 2.6g 13%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 36.4mg 12%
Sodium 129.8mg 6%
Potassium 105.9mg 2%
Total Carbohydrate 39.4g 13%
Dietary Fiber 1.2g 5%
Sugars 9g
Protein 7.8g 16%

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Recipe Description
This coffee cake is absolutely spectacular!  It takes a little time and effort to make, but the results definitely speak for themselves.
Prep time
3 hr
Cook time
35 min
Ready In
3 hr 35 min


Serves Tool

Serves To:USMetric
24   candied cherries
1 Cup(c)  powdered sugar
1 Tablespoon(T)  cinnamon
1/2 Cup(c)  nuts, chopped
4 Tablespoon(T)  margarine, melted
2   egg
1/2 Cup(c)  margarine
2 Cup(c)  milk
2 Package(pk)  active dry yeast
2 Teaspoon(t)  salt
1/2 Cup(c)  sugar
6 Cup(c)  all purpose flour


In large bowl, combine 2 cups flour, 1/2 cup sugar, salt and yeast.  Mix well.  In medium saucepan, heat 1 1/2 cups milk and 1/2 cup margarine until very warm.  Add warm liquid and eggs to flour mixture.  Blend at low speed until moistened.  Beat 3 minutes at medium speed.  By hand, stir in an additional 2 to 2 1/2 cups flour to form a stiff dough.  On floured surface, knead in 1 to 1 1/2 cups flour until dough is smooth and elastic, about 5 to 8 minutes.  Place dough in greased bowl.  Cover loosely with greased plastic wrap and cloth towel.  Let rise in warm place (80 to 85°F) until light and doubled in size, 1 to 1 1/4 hours.  Generously grease two 15 by 10 by 1 inch baking pans.  Punch down dough several times to remove all air bubbles.  Divide dough into 2 equal parts.  On lightly floured surface, roll one part into a triangle with two 15 inch sides and a 12 inch base.  Brush with 1 tablespoon of the melted margarine.  In small bowl, combine 2 tablespoons melted margarine, 1 cup sugar, nuts and cinnamon.  Mix well.  Sprinkle half of filling mixture evenly over dough.  To shape tree, starting at top point of dough triangle, fold 15 inch sides to meet in center, pressing all seams to seal.  Invert, seam side down, onto greased pan.  With scissors or sharp knife, make 12 slits about 1 inch apart along each long outside edge of tree, cutting to within 1/2 inch of center of dough.  Starting at bottom of tree, twist each strip so cut side is up to show filling.  Cover.  Let rise in warm place until light and doubled in size, 30 to 40 minutes.  Repeat with remaining dough and filling to make second coffee cake.  Heat oven to 350° F.  Uncover dough.  Bake 20 to 30 minutes or until golden brown.  Cool 5 minutes.  Remove from pans.  Cool on wire racks for 30 minutes or until completely cooled.  In small bowl, blend powdered sugar and enough milk for desired drizzling consistency.  Drizzle over coffee cakes.  Garnish with candied cherries.

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