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.

Source: Midwest Living


Recipe Summary

35 mins
1 hr
18 mins
10 mins
2 hrs 3 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 11g; cholesterol 44mg; saturated fat 5g; carbohydrates 29g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 13g; protein 4g; vitamin a 388.7IU; vitamin c 2.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0.1mcg; sodium 110mg; potassium 99mg; calcium 30.3mg; iron 1.3mg.