Quick Almond
Oat Danish Coffee Cake
- 1 cup plus 2 tablespoons
Quaker® Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, melted
1/3 cup finely chopped almonds
1/3 cup granulated sugar
2 tablespoons egg substitute or 1 large egg white, lightly
beaten
3/4 teaspoon almond extract
1 pound frozen bread dough, thawed, at room temperature
1 cup whole pitted prunes or mixed dried fruit
- Spray cookie sheet with
cooking spray or oil lightly.
- In medium bowl combine
1 cup oats and margarine; mix well. Stir in almonds, sugar, 1
tablespoon egg substitute and almond extract.
- Turn bread dough out onto
lightly floured surface. Roll or pat dough into a 12 x 10-inch
rectangle.
- Spread oat mixture in
narrow strip down middle; top with prunes.
- On each side of filling,
cut 3-inch diagonal slits 2-inches apart. Fold alternating strips
of dough over filling to form a braid pattern, pinching ends
of strips to seal. Transfer to cookie sheet. Cover; let rise
in warm place 30 minutes or until almost doubled in size.
- Heat oven to 350°F.
- Brush loaf with remaining
1 tablespoon egg substitute; sprinkle with remaining 2 tablespoons
oats.
- Bake 30 to 35 minutes
or until golden brown. Serve warm.
Makes 8 servings.
Nutrition Information:
1/8 of recipe.
Calories 350, Calories From Fat 112, Total Fat 12g, Saturated
Fat 2g, Cholesterol 0mg, Sodium 425mg, Total Carbohydrates 55g,
Dietary Fiber 42g, Protein 8g.
Recipe provided courtesy of The Quaker Oats Company.
