Fruit Nut Streusel Cake
This festive cake from Mom is worth the extra effort.
1 cup butter, melted
1/4 cup milk, scalded
1/4 cup sour cream
2-1/3 cup sifted flour
2 Tbsp. sugar
4 pkgs. yeast
3 eggs, separated
1 cup sugar
1 tsp. cinnamon
1/2 cup cherry preserves
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup shredded coconut
Streusel Topping:
1/2 cup sugar
1/2 cup flour
1/4 cup butter
1/2 cup chopped walnuts
Mix butter, milk and sour cream in small bowl. Mix flour, 2 Tbsp. sugar and yeast in large bowl. Stir in slightly beaten egg yolks; stir in butter mixture until smooth. Chill dough covered with plastic wrap 8 hours or overnight. Let stand at room temp. 30 minutes before rolling. Beat egg whites until soft peaks form; beat in 1 cup sugar, 1 Tbsp. at a time, until stiff and glossy; reserve. Divide dough in half; roll each half on lightly floured surface into 24 x 6-inch rectangle. Sprinkle each rectangle with half of the cinnamon. Spread each rectangle with half of the preserves, leaving a 1-inch border. Spread each rectangle with half of the reserved meringue. Sprinkle each rectangle with half of the walnuts, half of the raisins and half of the coconut. Roll up each rectangle beginning at long edge; pinch ends to seal. Place one roll around tube of greased 10-inch tube pan; pinch ends. Place second roll around first so that ends are opposite those of the first roll; pinch ends. Let rise covered in warm place until doubled, about 2 hours. Make Streusel Topping by mixing sugar and flour. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add walnuts; toss. Sprinkle over dough. Bake at 350 degrees for 40 to 45 minutes or until golden. Cool in pan on wire rack. Remove from pan.
1 cup butter, melted
1/4 cup milk, scalded
1/4 cup sour cream
2-1/3 cup sifted flour
2 Tbsp. sugar
4 pkgs. yeast
3 eggs, separated
1 cup sugar
1 tsp. cinnamon
1/2 cup cherry preserves
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup shredded coconut
Streusel Topping:
1/2 cup sugar
1/2 cup flour
1/4 cup butter
1/2 cup chopped walnuts
Mix butter, milk and sour cream in small bowl. Mix flour, 2 Tbsp. sugar and yeast in large bowl. Stir in slightly beaten egg yolks; stir in butter mixture until smooth. Chill dough covered with plastic wrap 8 hours or overnight. Let stand at room temp. 30 minutes before rolling. Beat egg whites until soft peaks form; beat in 1 cup sugar, 1 Tbsp. at a time, until stiff and glossy; reserve. Divide dough in half; roll each half on lightly floured surface into 24 x 6-inch rectangle. Sprinkle each rectangle with half of the cinnamon. Spread each rectangle with half of the preserves, leaving a 1-inch border. Spread each rectangle with half of the reserved meringue. Sprinkle each rectangle with half of the walnuts, half of the raisins and half of the coconut. Roll up each rectangle beginning at long edge; pinch ends to seal. Place one roll around tube of greased 10-inch tube pan; pinch ends. Place second roll around first so that ends are opposite those of the first roll; pinch ends. Let rise covered in warm place until doubled, about 2 hours. Make Streusel Topping by mixing sugar and flour. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add walnuts; toss. Sprinkle over dough. Bake at 350 degrees for 40 to 45 minutes or until golden. Cool in pan on wire rack. Remove from pan.