Recipe: Very Cherry-Streusel Coffeecake (using cherry pie filling and yeast, no-knead)

VERY CHERRY-STREUSEL COFFEECAKE

FOR THE DOUGH:
2 1/2 cups (12.5 ounces) all-purpose unbleached white flour, plus more as needed
3 tablespoons granulated sugar
1 teaspoon table salt
1 teaspoon Fleischmann's RapidRise or Bread Machine yeast
3 tablespoons corn oil, canola oil, or other flavorless vegetable oil
1 cup plus 3 tablespoons ice cold water, plus more ice water if needed
FOR THE STREUSEL AND FILLING:
1 cup packed light brown sugar
1 1/2 cups (7.5 ounces) all-purpose unbleached white flour
1 tablespoon ground cinnamon
3/4 cup (1 1/2 sticks) butter (not margarine), melted
1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)
3/4 cup slivered almonds or coarsely chopped walnuts, optional
1 (21 ounce) can Comstock or Wilderness More Fruit cherry pie filling

FIRST RISE:
In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In a large measuring cup, whisk the oil into the water. Thoroughly stir the liquid into the flour, scraping down the sides until thoroughly blended. If the mixture is too dry to mix in all the flour, stir in just enough more water to blend the ingredients; don't over-moisten, as the dough should be almost stiff. If necessary, firm it by adding more flour.

Brush or spray the top with oil. Cover the bowl with plastic wrap. For convenience or fullest flavor, hold the dough in the refrigerator for 3 to 10 hours if desired. Then let rise at cool room temperature (about 70 degrees F) for 8 to 16 hours.

TO PREPARE THE STREUSEL:
In a medium bowl, thoroughly stir together the brown sugar, flour, and cinnamon, finely crushing any sugar lumps. Stir in the butter and vanilla (or almond extract) until evenly incorporated and the mixture forms small clumps. Refrigerate, covered, until firmed up and cooled, at least 30 minutes and up to a week. If cold, let warm up slightly before using. Before using, break up any large clumps.

SECOND RISE:
Set aside 1 1/2 cups streusel for topping. Vigorously stir the remaining streusel into the dough, leaving little patches of streusel throughout.

Turn out the dough into a well-oiled 9 x 13 x 2-inch flat baking dish. Spread or press it out until evenly thick using an oiled spatula or fingertips. Spread the cherry filling evenly over top. Sprinkle the nuts and reserved streusel evenly over the dough top.

Cover the baking dish with nonstick spray-coated plastic wrap. Let rise using any of these methods: for a 1 1/2 to 2 1/2 hour regular rise, let stand at warm room temperature; for a 1 to 2 hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; for an extended rise, refrigerate, covered, for 4-24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue until it rises to 1/2 inch below the pan rim.

BAKING:
15 minutes before baking time, place a rack just below the center of the oven and preheat to 350 degrees F.

Set the coffeecake on a baking sheet. Bake for 35 to 45 minutes, until the top is nicely browned and a paring knife inserted in the center of the dough comes out with just a few crumbs on the tip (or until the center registers 205 to 207 degrees F on an instant-read thermometer). Cool in the pan on a wire rack 15 minutes. Then cut into rectangles and serve warm.

STORING:
Cool completely before storing airtight in plastic or foil. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

Makes 1 large coffeecake, about 12 portions
Source: Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett