Tuscan Coffeecake
I developed this recipe after enjoying a wonderful yeast-raised Tuscan-style coffeecake at Pane E Salute, a lovely Italian bakery in Woodstock, Vermont. This high-rising yeasted coffeecake is surprisingly tender. The sugar topping drizzled on top before baking gives it a pretty, crunchy sugar glaze. And, unlike American-style coffeecakes, this isn’t super-sweet; the glaze on top, and the fruit inside, are a wonderful complement to the bread itself, which truly isn’t sweet at all. My son, an avowed hater of desserts and all things sweet, finds this a palatable substitute for birthday cake.
STARTER
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup cool water
1/16 teaspoon instant yeast
Mix the starter ingredients in a small (about 1-quart) bowl, and let rest overnight at room temperature.
DOUGH
all of the starter
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt
FILLING
1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates
3/4 cup raisins, golden preferred
TOPPING
2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water
Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. It’ll be very slack; for this reason, I suggest kneading in a bread machine, or with a mixer, rather than by hand. Place the dough in a bowl, and let it rise about 1 hour. It may not double in bulk; that’s OK.
Gently deflate the dough, and knead the nuts and fruit into it. Shape the dough into a flat ball, and place it in a 9-inch round cake pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 30 minutes, or till it barely crests over the top of the pan.
Combine the sugar, vanilla and water, and drizzle this mixture over the top of the risen coffeecake. Bake it in a preheated 350°F oven for 35 minutes, or until it’s golden brown and the internal temperature registers 190°F. Remove it from the oven, and after 5 minutes, carefully turn it out of the pan. Allow it to cool on a rack. Yield: 1 cake, about 8 to 10 servings.
www.BakingCircle.com
December 30, 2003
Reviews
01/16/2009
Outstanding! Not too sweet, but not totally like a yeast bread. Reminds me of my Christmas stollen.
12/23/2008
i thought the cake not sweet enough and altthough it rose as directed, it was too heavy and dense.I am an experienced baker.
Hello Joe - As the recipe says, this is not super-sweet. May I suggest you try making a white icing or glaze for the cake after it has baked. This should sweeten it up a bit. Elisabeth from KAF
02/13/2009
I make this bread at every holiday meal. It is a favorite for many relatives. (They always ask - "Did you make that fruit and nut bread?") I usually bake 4 or 5 loaves and send guests home with a nicely wrapped half loaf.
03/07/2009
I tried this based on the positive reviews but I cannot give this a rave. The result was a very heavy and mild flavored bread which was slightly undercooked despite being baked an extra 10 minutes. (Oven temp monitored by oven thermometer, so that wasn't it.) The bread is quite large and so dense it could easily serve 10 people. I'll be freezing it after cutting it in serving pieces which will be drizzed upon reheating a la hot cross buns. A very heavy cake - a little goes a long way!
04/18/2009
This is an excellent breakfast bread~not too sweet but very satisfying. I followed the recipe on the bag of Artisan Flour, which did not included a "starter"; the bread still rose quite nicely. I left it in about 5 minutes longer than the recommended 35, and the internal temperature STILL didn't reach 190 internal temperature that was recommended in the recipe, but was around 150. The bread came out fine, though.
10/11/2009
This was my first attempt at a yeast bread recipe, and I think it came out really well. Was a little dense, and my dough was not as wet as the one pictured here, but overall I would say it was a success. I used apricots, walnuts & golden raisins. The bread was good on it's own, but I think I preferred it toasted with a little butter... My goal this fall & winter is to become a regular yeast baker, so I will be back!
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