Instructions: In a saucepan, combine filling ingredients. Simmer, stirring occasionally, for 30 minutes or until fruit is tender and mixture has a jam-like consistency. Cool to room temperature. In a large mixing bowl, dissolve yeast and 3 Tbsp. sugar in cream or milk. Add butter, salt, vanilla, egg yolks and 1 1/2 cup of the flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Roll into a 32x10" rectangle. Brush with melted butter. Combine cinnamon and remianing sugar; sprinkle over butter.

Spread filling to within 1 inch of edges. Roll up from one of the long sides; pinch seams and ens to seal. Place on a greased baking sheet; form into a pretzel shape. Cover and let rise until nearly doubled, about 30 minutes. bake at 350 for 45 minutes or until golden brown. Coll on a wire rack. Dust with confectioners sugar.

Yield: 1 coffee cake.

Ann Sodman, Evans, Colorade

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