This recipe was inspired by a wonderful yeast-raised Tuscan-style coffeecake at Pane E Salute, a long-time Italian bakery/restaurant in Woodstock, VT (since closed). This high-rising yeasted coffeecake — truthfully, more bread than cake — 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.
Bake50 mins to 1 hr
Total3 hrs 5 mins