---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cinnamon Twist Coffee Cake1
 Categories: S_living, Cakes
      Yield: 1 Servings
 
      2 pk Dry yeast
    1/2 c  Water; warm
           - (105 to 115°F)
      1 c  Water; boiling
    3/4 c  Instant potato flakes
      1 ts Salt
    1/2 c  Sugar
    1/2 c  Instant nonfat dry milk powder
    1/2 c  Butter; softened
      3    Eggs
      5 c  All-purpose flour; approximate
    1/4 c  Butter; softened, divided
    2/3 c  Sugar
  1 1/2 ts Ground cinnamon
    1/2 c  Almonds; chopped, divided
  2     c  Powdered sugar; sifted
  3     tb Milk
           Candied cherries (optional)
           Toasted slivered almonds (optional)

  Dissolve yeast in warm water; let stand 5 minutes. Combine boiling
  water, potato flakes, and salt in a large mixing bowl; beat well at
  medium speed of an electric mixer. Add 1/2 cup sugar, dry milk
  powder, and 1/2 cup butter; beat well. Add eggs and yeast mixture,
  beating well. Gradually beat in 3 cups flour; add remaining flour,
  1/2 cup at a time, beating well after each addition.

  Turn dough out onto a heavily floured surface, and knead until
  smooth and elastic. Place in a well-greased bowl, turning to grease
  top. Cover and let rise in a warm place (85°F), free from drafts, 1
  hour or until doubled in bulk.

  Punch dough down, and divide into 6 equal portions. Roll each
  portion into a 12" circle. Place one circle on a lightly greased
  12" pizza pan. Spread 2 tb butter over top of dough, leaving a 1/2"
  margin. Combine 2/3 cup sugar and cinnamon; sprinkle about 2-1/2 tb
  cinnamon mixture and 2 tb almonds over dough. Place a second circle
  of dough on top of first. Repeat process with butter, cinnamon
  mixture, and almonds. Top with a third circle of dough. Moisten
  outer edge of circle, and seal.

  Recipe continues on Cinnamon Twist Coffee Cake2.
 
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