Very Cherry Hazelnut Coffee Cake | Midwest Living

Very Cherry Hazelnut Coffee Cake

Very Cherry Hazelnut Coffee Cake

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  • Makes: 16 servings
  • Prep 35 mins
  • Rise 1 hr
  • Bake 18 mins to 23 mins
  • Cool 10 mins

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David Dahlman of Chatsworth, California, was a finalist in the 2012 Best of the Midwest recipe contest. He says this yeasty coffee cake reminds him of the old-fashioned, down-to-earth treats on his grandmother's farm table. It takes time because it's a yeast-leavened dough, but there's no kneading required.


  • 2/3 cup warm milk (105 to 115 degrees F)
  • 1 package active dry yeast
  • 1/3 cup unsalted butter, softened
  • 1/4 cup sugar
  • 2 eggs, separated
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup cherry preserves
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh or frozen unsweetened pitted tart red cherries, thawed and drained
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons salted butter
  • 1/2 cup chopped hazelnuts
  • Powdered sugar (optional)


  1. In a small bowl, combine milk and yeast. Let stand 10 minutes.
  2. In a large bowl beat together 1/3 cup unsalted butter and 1/4 cup sugar with an electric mixer on medium speed until smooth. Add egg yolks, lemon peel and salt and beat until smooth. Beat in yeast mixture. Beat in 2 cups flour just until blended.
  3. Thoroughly wash beaters. In a medium bowl beat egg whites until frothy; beat into dough. Spread dough evenly into a greased 15x10x1-inch baking pan.
  4. Cover and let rise in a warm place for 1 hour or until doubled in size. In a small saucepan, combine cherry preserves, 2 tablespoons unsalted butter and the lemon juice. Stir over low heat until butter melts and mixture is smooth. Let cool. Scatter cherries evenly over risen dough; drizzle cooled preserve mixture evenly over cherries.
  5. For crumb topping: In a small bowl combine 1/4 cup flour, 1/4 cup sugar, ginger and cinnamon. Using a pastry blender or fork, cut in 3 tablespoons butter until pieces are pea-size. Stir in nuts. Scatter crumb topping evenly over fruit topping. Bake in a 350 degrees F oven for 18 to 23 minutes or until lightly browned. Cool 10 minutes, dust with powdered sugar if you like, then slice to serve.

Nutrition Facts

(Very Cherry Hazelnut Coffee Cake)

Servings Per Recipe 16, Trans fatty acid (g) 0, Fat, total (g) 11, Riboflavin (mg) 0, Thiamin (mg) 0, sat. fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 44, Niacin (mg) 1, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, Monounsaturated fat (g) 4, Folate (µg) 52, sugar (g) 13, iron (mg) 1, sodium (mg) 110, fiber (g) 1, calcium (mg) 30, vit. A (IU) 389, cal. (kcal) 226, Potassium (mg) 99, carb. (g) 29, pro. (g) 4, vit. C (mg) 2

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