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.




  • In a small bowl, combine milk and yeast. Let stand 10 minutes.

  • 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.

  • 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.

  • 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.

  • 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°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

226 calories; 11 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 44 mg cholesterol; 110 mg sodium. 99 mg potassium; 29 g carbohydrates; 1 g fiber; 13 g sugar; 4 g protein; 0 g trans fatty acid; 389 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;