Crisco Original No-Stick Cooking Spray

For dough:
2¼-oz. pkg. dry yeast
½ c. warm water
½ c. milk
½ c. butter
2 tsp. salt
½ c. sugar
3 large eggs
5 c. flour

For filling:
2/3 c. sugar
¾ tsp. cinnamon
¼ tsp. nutmeg
1 c. finely chopped pecans
4 tsp. melted butter
1 c. Smucker’s Cherry Preserves

For glaze:
1 c. powdered sugar
1 tsp. vanilla extract
2 Tbs. milk


To make dough:
Mix yeast with warm water in a large bowl until yeast is dissolved. Warm milk in a small saucepan. Add butter and stir until melted. Add salt and sugar. Stir thoroughly until well mixed. Add mixture to the yeast/water mixture. Add eggs and mix thoroughly. Stir in flour, one cup at a time. Knead until the dough is smooth. Place in a greased bowl, keep in warm place, and allow to rise for 60-90 minutes. When dough has doubled in size, divide in half and roll each out on a lightly floured board until approximately 21 inches by 11 inches.

To make filling:
Mix together in a separate bowl sugar, cinnamon, nutmeg and pecans. Melt 2 tablespoons of butter and brush it on rolled out dough. Spread ¼ cup of preserves over the butter. Sprinkle half of the spice/sugar mixture over the preserves.

To assemble coffee cake:
Heat oven to 350°F. Spray cookie sheet with no-stick cooking spray. Roll dough into log, starting with the long side. Seal ends and place lengthwise on cookie sheet. Repeat with second half of dough, leaving approximately 1 inch of space on the cookie sheet. With scissors, cut down both logs, approximately 1/3 through, leaving sealed ends uncut. Let rise for 30 minutes. Spoon ¼ cup of preserves onto each of the log tops. Bake for 25 minutes or until dough is golden brown. The logs will bake into one large cake that will completely fill the cookie sheet. Let cool.

To make glaze:
Mix powdered sugar, vanilla and milk together. Glaze top of cake before serving.


Serves 10


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