Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm whole milk (110° to 115°)1/4 cup warm water (110° to 115°)2 large eggs, room temperature1/4 cup butter, softened3 tablespoons sugar1-1/2 teaspoons salt1 teaspoon grated lemon zest1/2 teaspoon ground cardamom3 to 4-1/2 cups all-purpose flourFILLING:1/4 cup butter, softened1/4 cup all-purpose flour2 tablespoons sugar1 teaspoon almond extract1/2 teaspoon grated lemon zest2/3 cup finely chopped blanched almonds1/2 cup chopped red and green candied cherriesGLAZE:2/3 cup confectioners’ sugar2 teaspoons lemon juice1 teaspoon water
Preparation
In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon zest, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate.
Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour.
Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.
