Quick Almond Oat Danish Coffee Cake
A loaf of frozen, ready-made bread dough puts the quick -- and the easy -- into making this delicious Danish-style 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 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 350ºF (175ºC). 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.
Nutritional Information Per Serving (1/8 of recipe): Calories: 350 Calories from Fat: 112 Total Fat: 12 Saturated Fat: 2 Cholesterol: 0 Sodium: 425 Total Carbohydrate: 55 Dietary Fiber: 42 Protein: 8.
Recipe and photograph provided courtesy of The Quaker Oats Company.