Christine Rienecker of Indianapolis took home top honors at this year’s Indiana State Fair in the Fleischmann’s Yeast Bake for the Cure contest. She won in the Best Batter Bread category for this flavorful babka coffee cake.

Babka

(Makes 1 coffee cake)

For the dough:

3 cups flour

1 1/2 sticks butter, softened (plus extra to grease pan)

1/2 cup plus 1 tablespoon sugar

3 large eggs

1/2 teaspoon salt

1 teaspoon orange rind, grated

1 1/2 teaspoons vanilla

1/2 cup milk

1/2 cup orange juice

1 package Fleischmann’s Active Dry Yeast

1 cup dried cherries, cut into thirds

For the topping:

1/2 cup flour

1/2 cup sugar

1 teaspoon cinnamon

4 tablespoons butter, softened

Combine all ingredients in a small bowl until crumbly.

For the glaze:

1 cup powdered sugar

2 to 3 drops red food coloring

1/4 teaspoon vanilla

2 tablespoons milk

Combine all ingredients in a small bowl.

1. Preheat oven to 350 degrees. In a large mixing bowl fitted with the dough hook, place flour, butter, 1/2 cup sugar, eggs, salt, grated orange rind and vanilla.

2. In a sauce pan, combine milk and orange juice; heat to 105 to 110 degrees. Add 1 tablespoon sugar and Fleischmann’s yeast; stir and let proof five to 10 minutes. Add to flour mixture and beat at medium speed for three to four minutes, scraping bowl frequently. Fold in dried cherries. Butter a 10-inch tube pan generously. Pour in batter evenly, smooth top, cover with plastic wrap, and let rise until double in bulk.

3. When dough has doubled, uncover. Sprinkle topping evenly over dough. Bake for 40 to 45 minutes until golden brown.

4. While dough is cooking, combine all glaze ingredients in a small bowl. When dough is finished, cool on rack; remove from pan. Drizzle glaze over top and let glaze set before serving.