Yeasted Coffee Cake

I just made Mark Bittman's yeasted coffee cake. Late last night, I decided to make this for breakfast this morning. Since I had no raisins on hand, I used dried apricots and crystallized ginger instead. The ginger is a must! It would be interesting to make this next time with ginger and raisins while omitting the apricots. The dough rose overnight and this morning, the kitchen smelled like a B&B. It's a yummy coffee cake. The recipe is from Mark Bittman's How to Cook Everything.