Speedy Danish Coffee Cake

Ingredients

1 package active dry yeast
1/4 cup warm water
2 cups sifted flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup Roberts Butter
1 Roberts Egg, beaten
1 teaspoon vanilla extract
1 teaspoon almond extract

Filling
2/3 cup cooked pitted prunes
2/3 cup cooked dried apricots
1 can (8 1/4 ounce) crushed pineapple
1/2 cup sugar
1 1/2 tablespoons tapioca

Preparation

Soften yeast in warm water. Mix together flour, sugar and salt; cut in butter until particles are the size of peas. Combine yeast mixture, beaten egg, vanilla extract and almond extract; add to flour mixture, stirring until well-blended. Place dough on a lightly floured board and roll into a 10 x 14 inch rectangle. Place dough in an 11 x 7 x 2 inch baking pan with dough overlapping edges. Cover and allow to rise in a warm place while preparing Filling.

Filling
Mix all ingredients together well and spread over dough. Fold sides over filling and sprinkle with an additional 1/2 cup sugar for a crisp topping. Bake at 375° for 30 minutes; reduce heat to 300° and bake for an additional 15 to 20 minutes, or until nicely browned.

Recipe Contributed By: Mrs. Frank R. West Omaha, Nebraska

Yield: 8 to 10 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.