Tuscan Coffeecake

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Tuscan Coffeecake

star rating (23) rate this recipe Ľ
Published prior to 2008

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 isnít super-sweet; the glaze on top, and the fruit inside, are a wonderful complement to the bread itself, which truly isnít sweet at all. My son, an avowed hater of desserts and all things sweet, finds this a palatable substitute for birthday cake.

Follow our step-by-step photos for making this coffeecake at 
our blog, Flourish.

1 cup King Arthur Unbleached All-Purpose Flour or European-Style 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.

all of the starter
2/3 cup water
2 3/4 cups King Arthur Unbleached All-Purpose Flour or European-Style Flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt

1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates
3/4 cup raisins, golden preferred

2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water

Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. Itíll 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; thatís 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 itís 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.

December 30, 2003


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  • star rating 04/19/2015
  • lucysmom1953 from KAF Community
  • I have made this coffee cake several times already, and without exception, everyone has loved it. The last time I brought one to work, one of the folks there said that he would probably take this over any other kind of sweet! It's delicious and moist, very satisfying, rises beautifully and smells wonderful. This recipe is a real keeper.
  • star rating 04/01/2015
  • Cassandra from Wisconsin
  • This was a wonderful recipe! I was skeptical at first about using a starter for a coffeecake, but I followed the recipe and was amazed at the tasty results. However, I was unable to incorporate all of the fruit and nut mixture I had prepared into my dough. This may have been due to the fact that I soaked the fruit in some warm liquid to plump it up first, and the moisture was making my dough feel a bit gooey as I was kneading it. I baked it in a 9" spring form pan. Overall, I would recommend this recipe. Even my very picky boyfriend ate it, and proclaimed it "severely" good (?) :-)
  • star rating 03/13/2015
  • Keiko from Ohio
  • I really like this recipe using the European-Style Flour. The inside is moist, chewy and the sweetness is just right. I would call this one Tuscan 'Walnut and Fruit Bread' instead of Coffeecake. :)
  • 01/25/2014
  • northernstars from KAF Community
  • How much fed sourdough started should be subbed for overnight batch?
    Please try using 8 ounces of fed sourdough starter in place of the recipe's overnight starter.~Jaydl@KAF
  • star rating 01/08/2014
  • Rosa V. from canada/ Ontario/ Barrie
  • Rosa V. This Tuscan coffeecake was very good and I had no problem doing it overnight and instant of dried fruits this is what I did!! Very light and fluffy "DELICIOUS" MY CHANGES!! {{Tuscan Coffeecake}} (about 8 to 12 servings) [Starter:] 1/8 teaspoon dry yeast/proof 1/2 cup cool water 1 cup All-Purpose Flour Mix the starter ingredients in a medium bowl, and let rest overnight at room temperature for 8 to 10 hours. [Dough:] all the starter 1 Tbsp. or (3 teaspoons) dry yeast/proof 1 cup water/ warm 2 1/4 cups All-Purpose flour 1/2 cup whole wheat flour 1/2 Tablespoon of cocoa powder 2 Tablespoons powdered milk 1 ounces of soft butter 1 large egg 1 tablespoon white sugar 1 Tablespoon instant espresso 1 1/4 teaspoons salt 1 Tablespoon coffee liqueur 1/2 cup walnuts toasted /coarsely chopped {{Topping: Espresso Ganach}} {{Coffee Glaze:}} P.S. I made it in a 9"inch springform pan !!
  • star rating 04/14/2013
  • Rach H from Oak Park, IL
  • Just made this for a lazy Sunday morning breakfast. Because we wanted to eat sooner, I kept the first rise to 30 minutes and the second rise to only 20. Aside from the glaze dripping a bit in the oven (wow, what a rise!), this went off without a hitch and was delicious. With the dates, it's sweeter than I thought it would be, but my husband thought that they made the recipe. It's a definite make-again and would be perfect to have for breakfast when company stays over.
  • star rating 01/16/2012
  • kaf-sub-twobits52 from KAF Community
  • I Cooked this recipe and subed fruit cake mix and almonds. Gave to several and they all enjoyed saying they like it and the sugar content was what set this apart. I am new to baking and the recipes are great!!
  • star rating 11/18/2011
  • kristigoldston from KAF Community
  • I used the recipe on the flour bag, added dried apricots and received rave reviews. Made French toast with the last dribble of leftovers and drooled over each bite.
  • star rating 11/18/2011
  • kristigoldston from KAF Community
  • I used the recipe on the flour bag, added dried apricots and received rave reviews. Made French toast with the last dribble of leftovers and drooled over each bite.
  • star rating 12/06/2010
  • afalco4224 from KAF Community
  • ...can I let this rise overnight in the refrigerator...then bake in the am? So if I mix it all...pan it and let it rise slowly --let come to room temp then bake?
    Yes. Give it a try. Frank @ KAF.
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