The best coffee cake around. Feel free to substitute canned fillings if you don't feel like making your own.
Sour Cherry Filling
1
quart of
sour cherries
sugar
water
Wash and pit the cherries. Place in a saucepan, with the sugar and a bit of water. You want enough sugar to have a sweet filling, but still maintain tartness. The amount of sugar will vary depending on the sourness of the cherries, and your own preference. Simmer until the filling has cooked down.
Poppy Seed Filling
1/2 lb ground
poppy seeds
water
1/2 pt
milk
2
eggs
1/4 cup
sugar
1 tbs
butter
Cook poppy seeds until the last water is clean. Grind through a food chopper.
Put all ingredients in saucepan and cook over slow fire until real thick stirring constantly to prevent burning. When thick remove from the heat and cool.
Dough
3/4 cup
milk
1/4 tsp
salt
3 tbl
sugar
1
egg
3 tbl
shortening
3 cups
flour
1 pkg dry active
yeast
In a saucepan, scald the milk, add the shortening, sugar, and salt.
When the mixture is lukewarm add the yeast, egg, and flour. Mix until a soft dough is formed.
Knead the dough for 10 minutes, cover, and let rise until double.
Roll the dough into a rectangle 11 x 15, spread with a filling and the dough up lengthwise. Cover and let rise about an hour.
Bake at 300°F for 30 minutes. Let cool, drizzle with a powdered sugar glaze, and sprinkle with chopped nuts.