Orange Almond Coffee Cake

Prep Time: 1 hrs 45 min
Cook Time: 20 min
Makes: 12 servings

Ingredients:

1 package active dry yeast
1/4 cup warm water (105 to 115°F)
1/2 cup milk, scalded
1/4 cup butter
1/4 cup sugar, plus 1/3 cup, divided
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1 teaspoon grated orange peel
3 1/2 cups White Lily® Enriched Unbleached Bread Flour, (divided)
Crisco® Original No-Stick Cooking Spray
2 tablespoons butter, melted
1/2 cup raisins
3/4 cup toasted sliced almonds, divided*
1 1/2 teaspoons ground cinnamon
GLAZE
1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 teaspoon grated orange peel

Instructions:

1.DISSOLVE yeast in warm water.
2.COMBINE milk, 1/4 cup butter, 1/4 cup sugar and salt.
3.BEAT milk mixture, egg, vanilla, orange peel and 1 cup flour until smooth. Stir in yeast mixture and enough of remaining flour to make a soft dough.
4.TURN onto lightly floured surface. Knead 10 minutes, adding flour as necessary to prevent sticking.
5.SPRAY a large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp towel; let rise in warm place until double in size, about 1 hour.
6.PUNCH down dough. Cover; let rest 10 minutes. Roll out into 21 x 7-inch rectangle. Brush with 2 tablespoons melted butter to within 1 inch of edges.
7.COMBINE raisins, 1/2 cup almonds, 1/3 cup sugar and cinnamon in small bowl. Sprinkle over dough to within 1 inch of edges.
8.SPRAY a baking sheet with no-stick cooking spray. Roll up dough jellyroll fashion from long side; seal seams. Place on prepared baking sheet, seam side down. Shape in a ring; seal ends.
9.CUT through dough about 2/3 of the way through every inch around the ring. Twist each slice of dough to one side, overlapping each piece. Let rise in a warm place until double in size, about 45 minutes.
10.HEAT oven to 375°F. Bake 15 to 20 minutes or until brown. Remove ring from baking sheet; place on cooling rack.
11.DRIZZLE with glaze while hot. Sprinkle remaining 1/4 cup almonds over glaze. Serve warm.
 GLAZE
1.COMBINE powdered sugar, milk, vanilla and orange peel; stir until smooth.
TIP*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/12 of cake), Calories 340 (Calories from Fat 90), Total Fat 10g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 35mg, Sodium 150mg, Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 29g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.