Very Cherry Hazelnut Coffee Cake

Very Cherry Hazelnut Coffee Cake





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)







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 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.