Cinnamon Twist Coffee Cake1

2 pk Dry yeast

1/2 c Warm water

(105 degrees to 115 degrees 1 c Boiling water

3/4 c Instant potato flakes

1 ts Salt

1/2 c Sugar

1/2 c Instant nonfat dry milk powd

1/2 c Butter or margarine, softene

3 Eggs

5 c All-purpose flour, about

1/4 c Butter or margarine,

Softened and divided 2/3 c Sugar

1 1/2 ts Ground cinnamon

1/2 cup chopped almonds, divided 2 cups sifted

powdered sugar 3 tablespoons 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,

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