Quick Almond Danish Oatmeal Coffee Cake

8
Servings
45 min
Preparation Time
30 min
Cook Time
Ingredients
Rating

Not only is Quick Almond Danish Oatmeal Coffee Cake delicious but is a beautiful addition to the dessert table. This braided pastry is flaky and buttery and filled with both fruity and nutty flavors.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup plus 2 tbsp Quaker® Oats (quick or old fashioned, uncooked)
5 tbsp margarine or butter, melted
1/3 cup finely chopped almonds
1/3 cup sugar
2 tbsp egg substitute or 1 egg white, lightly beaten
3/4 tsp almond extract
1 lb frozen bread dough, thawed, at room temperature
1 cup whole pitted prunes or mixed dried fruit

Cooking Instructions

Spray cookie sheet with cooking spray or oil lightly.
In medium bowl combine 1 cup oats and margarine; mix well.
Stir in almonds, sugar, 1 tbsp egg substitute and almond extract.
Turn bread dough out onto lightly floured surface.
Roll or pat dough into a 12 x 10-inch rectangle.
Spread oat mixture in narrow strip down middle; top with prunes.
On each side of filling, cut 3-inch diagonal slits 2-inches apart.
Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal.
Transfer to cookie sheet.
Cover; let rise in warm place 30 minutes or until almost doubled in size.
Heat oven to 350°F.
Brush loaf with remaining 1 tbsp egg substitute; sprinkle with remaining 2 tbsp oats.
Bake 30 to 35 minutes or until golden brown.
Serve warm.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Spray cookie sheet with cooking spray or oil lightly.
In medium bowl combine 1 cup oats and margarine; mix well.
Stir in almonds, sugar, 1 tbsp egg substitute and almond extract.
Turn bread dough out onto lightly floured surface.
Roll or pat dough into a 12 x 10-inch rectangle.
Spread oat mixture in narrow strip down middle; top with prunes.
On each side of filling, cut 3-inch diagonal slits 2-inches apart.
Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal.
Transfer to cookie sheet.
Cover; let rise in warm place 30 minutes or until almost doubled in size.
Heat oven to 350°F.
Brush loaf with remaining 1 tbsp egg substitute; sprinkle with remaining 2 tbsp oats.
Bake 30 to 35 minutes or until golden brown.
Serve warm.