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Fruit Lattice Coffee Cake

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“From Better Homes & Garden's "Homemade Bread Cookbook." I think I first made this recipe when I was about 11. The original recipe uses cherry preserves, but you could use any fruit flavor.”
2 coffee cakes

Ingredients Nutrition


  1. Soften yeast in the warm water.
  2. Make the fruit filling: mix well the preserves, 1/2 cup butter, 1/2 cup almonds, and 1/2 cup sugar. Set aside.
  3. Mixer bowl: Cream together butter, sugar, salt. Add 3 eggs and 1 egg yolk (reserving the white), one at a time, to creamed mixture, beating well after each addition.
  4. Stir in 4 cups flour alternately with the yeast and light cream. Mix, but do not beat. Set aside 1 cup of the dough and spread the remainder in 2 well greased 9x9x2 inch baking pans. Cover both dough squares in each pan with the pie filling.
  5. Lattice top: blend 1/4 cup flour into reserved dough. Roll out on floured surface to a 9-inch square and cut into 16 strips.
  6. Arrange 8 strips in lattice pattern over fruit filling in each pan.
  7. Beat together reserved egg white and water; brush over strips of dough. Cover and let rise in warm place till touble (1 to 1 1/4 hours).
  8. Preheat oven to 375°F
  9. Bake both cakes for 20 to 25 minutes.

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