Tuscan Coffeecake
Source of Recipe
King Arthur Flour
List of Ingredients
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
1/4 teaspoon Fiori di Sicilia or vanilla extract
Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. Place the dough in a bowl, and let it rise about 1 hour. It may not double in bulk; that’s OK.
Filling
1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates*
3/4 cup raisins, golden preferred*
Recipe
*If desired, replace the dates and raisins with 1 1/2 cups of our Fruitcake Fruits, a mixture of dried apricots, cranberries, golden raisins, dates, pineapple, and candied cherries.
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.
Topping
2 tablespoons sugar
1/8 teaspoon Fiori di Sicilia or 1/2 teaspoon vanilla extract
2 teaspoons water
Combine the sugar, flavor, 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.
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