Braided Dried Plum Coffee Cake Recipe

For Filling: Combine dried plums, brown sugar, water, walnuts and lemon juice in saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling until mixture is thick enough to spread, about 8 minutes. Set aside.

For Dough: Heat 1/2 cup milk to almost boiling, stirring constantly; remove from heat. Stir in sugar, salt and margarine. Cool to lukewarm.

Place warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, eggs and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Place dough into oiled bowl, turning to oil top. Cover; let rise in warm place until doubled in bulk, about 1 hour, then punch down once.

Divide dough in half. Roll out each half into a 16 x 8-inch oblong shape. Place each shape onto greased baking sheets. Spread half the filling down the center third of each oblong.

Cut 15 slits in dough along each side of filling, making strips about 1 inch wide. Fold strips at an angle across filling, alternating from side to side. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Meanwhile heat oven to 350F.

Combine egg yolk and 2 tablespoons milk; brush cakes with mixture. Sprinkle half of topping (recipe below) on each cake. Bake 30 to 35 minutes or until done. Cool on wire racks.

For Topping: In small bowl, combine flour, margarine, sugar and cinnamon.

Nutritional Information: Calories 232 Cholesterol 27g % of Calories from Fat 26% Total Fat 7g Sodium 194mg Carbohydrates 39g Protein 5g Fiber 2g Potassium 101g