Very Cherry Coffee Cake

Yield: 2 (9 inch) coffee cakes (12 servings per loaf)

Ingredients

Bread Dough*

Filling

Heat oven to 350 degrees F.
In a large bowl, combine 1 1/2 cups flour, powdered milk, 1/3 cup sugar, yeast and salt.
Add water, eggs and butter. Beat for 3 minutes, and then gradually stir in remaining flour until soft dough is formed. Turn dough onto floured surface; knead until smooth, about 10 minutes.
Place dough in a bowl that has been coated with nonstick spray, turning to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Punch dough down, and divide in half. Roll out half the dough into a 24 x 6 inch rectangle.
Combine cream cheese and 1/3 cup sugar; spread one-half of mixture down the center of dough, leaving a 2 1/2 inch margin on each side.
Spoon half of cherry pie filling over top, leaving a 1 inch margin at both ends. Fold one long side of dough over filling; fold opposite side of dough to overlap. Seal edges.
Place one end of pastry, seam side down, in the center of a 9 inch round baking pan that s been coated with nonstick spray. Wrap pastry loosely to form a coil; flatten dough slightly. Starting at center of coil, make deep slashes 1 inch apart along top of dough. Sprinkle 2 tablespoons sugar over the dough.
Repeat procedure with remaining half of dough. Cover and let rise in a warm place 1 hour or until doubled.
Bake for 35 to 40 minutes or until golden brown.
Let cool for 15 to 20 minutes before removing from pan.

* Two pounds frozen dough can be substituted for bread dough recipe. Thaw until soft and easy to roll.

Per serving: 152 calories, 5g protein, 28g carbohydrates, 1g fiber, 2g fat (1g saturated), 19mg cholesterol, 40mcg folate, 1g iron, 227mg sodium

Recipe and photo used with permission from: Wheat Foods Council