Sweetheart Coffee Cake

Sweetheart Coffee Cake


4 1/2 - 5 C all purpose flour, divided
1/2 C. sugar
1 1/2 t. salt
2 (1/4 oz) pkg. active dry yeast
1/2 C. milk
1/2 C. water
6 T. butter or margarine divided
2 eggs

Filling:
3/4 C. packed dark brown sugar
1/2 C. chopped blanched almonds toasted
1/3 C. chopped maraschino cherries
1 T. all purpose flour
2 t. almond extract

Glaze:
1 1/2 C. confectioners sugar
2 T. butter or margarine softened
2 - 3 T. milk
1/2 t. vanilla extract


In a mixing bowl combine 1 1/2 C. flour, sugar, salt and yeast. Heat milk, water and 4 T. butter to 120 - 130. Gradually add to dry ingredients; beat on medium 2 minutes. Add eggs and 1/2 C. flour; beat on high for 2 minutes. By hand; add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cove and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Roll each half into a 26x8" rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly roll style from long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment paper. Shape each roll into a heart; seal ends. Cut from out edge two-thirds through cake every 1" and turn each section out. Cover and let rise until doubled about 1 hour. Bake at 350 for 15-20 minutes or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment paper if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.