TLC Cooking "Glazed Coffee Cake Ring"

Glazed Coffee Cake Ring

by the Editors of Publications International, Ltd.

Browse the recipe Glazed Coffee Cake Ring

Glazed Coffee Cake Ring

YIELD Makes 8 servings
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INGREDIENTS

1/4	cup raisins or dried cranberries
1/2	cup water
1	package (11 ounces) refrigerated French bread dough
1	tablespoon granulated sugar
1	tablespoon sugar substitute*
1	teaspoon ground cinnamon
1/4	teaspoon ground nutmeg
2	tablespoons apricot fruit spread
1	ounce sliced almonds or pecan chips, toasted**

*This recipe was tested with sucralose-based sugar substitute.**To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 8 to 10 minutes or until golden brown, stirring frequently.

PREPARATION:

Preheat oven to 350°F.
Place raisins in small microwavable bowl; cover with water. Microwave on HIGH 2 minutes.
Unroll dough on work surface. Combine granulated sugar, sugar substitute, cinnamon and nutmeg in small bowl; stir until well blended. Sprinkle mixture evenly over dough.
Drain raisins; sprinkle evenly over cinnamon-sugar mixture. Roll up dough, starting at wide end.
Spray nonstick baking sheet with nonstick cooking spray. Place dough on baking sheet. Join ends to make ring. Pinch dough tightly to seal. Using serrated knife, make 5 to 6 diagonal slits into top of dough.
Bake 23 minutes or until golden. Remove to wire rack; let cool 5 minutes.
Place fruit spread in small microwavable bowl. Microwave on HIGH 15 seconds or until melted. Stir. Brush evenly over top and sides of coffee cake. Sprinkle with almonds. Cut into 8 slices. Serve warm or at room temperature.

This recipe appears in: Coffeecakes

NUTRITIONAL INFORMATION:

Serving Size:	1 slice
Fiber	2 g
Carbohydrate	27 g
Saturated Fat	1 g
Total Fat	3 g
Calories from Fat	19 %
Calories	148
Protein	4 g
Sodium	247 mg

DIETARY EXCHANGE:

Fat	1/2
Starch	1-1/2