DOUGH
1/4 cup water (70º to 80ºF)
1/4 cup milk
1 large egg
3 tablespoons butter or margarine, softened
3 tablespoons sugar
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 3/4 teaspoons Fleischmann's® Bread Machine Yeast
TOPPING
3 cups sliced (1-inch) fresh fruit such as apples pears, plums, peaches, or nectarines, peeled if desired
Crumb Topping (recipe follows)
Sieved apricot jam or melted jelly
Almond Icing (recipe follows)
CRUMB TOPPING
1/2 cup all-purpose flour
3 tablespoons butter or margarine, softened
ALMOND ICING
1 cup powdered sugar, sifted
4 teaspoons milk (4 to 5 teaspoons)
1/4 teaspoon almond extract
Servings: 16 / Yield: 1 (10 × 15-inch) Cake
1. Measure dough ingredients into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
2. Roll dough to 10 × 15-inch rectangle. Place on large, greased baking sheet. Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough. Sprinkle Crumb Topping between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Bake at 375ºF for 20 minutes or until done. Remove from pan and cool on wire rack. Brush fruit with jam and drizzle Almond Icing over cake.
____________________
Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.
1/4 cup water (70º to 80ºF)
1/4 cup milk
1 large egg
3 tablespoons butter or margarine, softened
3 tablespoons sugar
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 3/4 teaspoons Fleischmann's® Bread Machine Yeast
TOPPING
3 cups sliced (1-inch) fresh fruit such as apples pears, plums, peaches, or nectarines, peeled if desired
Crumb Topping (recipe follows)
Sieved apricot jam or melted jelly
Almond Icing (recipe follows)
CRUMB TOPPING
1/2 cup all-purpose flour
3 tablespoons butter or margarine, softened
ALMOND ICING
1 cup powdered sugar, sifted
4 teaspoons milk (4 to 5 teaspoons)
1/4 teaspoon almond extract
Servings: 16 / Yield: 1 (10 × 15-inch) Cake
1. Measure dough ingredients into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
2. Roll dough to 10 × 15-inch rectangle. Place on large, greased baking sheet. Arrange fruit, in lengthwise rows, 1/2 inch apart, on dough. Sprinkle Crumb Topping between rows of fruit. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
3. Bake at 375ºF for 20 minutes or until done. Remove from pan and cool on wire rack. Brush fruit with jam and drizzle Almond Icing over cake.
____________________
Crumb Topping: Combine 1/2 cup all-purpose flour, 3 tablespoons sugar, 3/4 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Cut in 3 tablespoons softened butter or margarine until mixture resembles coarse crumbs.
Almond Icing: In small bowl, combine 1 cup sifted powdered sugar, 4 to 5 teaspoons milk and 1/4 teaspoon almond extract; stir until smooth.
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