Rich Coffee Cake with Raspberry Filling
Here’s one phenomenal yeasted coffee cake that you need to make this weekend. Trust me, this incredibly rich coffee cake would be the perfect addition to your Sunday brunch. Don’t be intimidated by the yeast in this dough. It is very easy to work with and the results are mind-blowing. This coffee cake does require some planning time as it is time-consuming between the rising, shaping, and proofing, but it is not at all labor-intensive. I would definitely recommend starting this coffee cake the day before you plan on serving it. I made the dough the day before and let it do its second rise in the refrigerator overnight. The next morning I shaped them, let them rise again, then baked. You could also choose to shape the coffee cakes and then put them in the refrigerator overnight and bake in the morning. The time and effort that you put into this cake is completely worth it. The dough is soft and buttery with a brioche-type texture that just melts in your mouth. Perfect for breakfast as well as a delicious dessert (maybe served with some ice cream 😉 ).
One Year Ago: New Orleans Style Bread Pudding
Rich Coffee Cake with Raspberry Filling
- 2 packages dry active yeast (4 1/2 scant teaspoons)
- 1/4 cup water (warm, 110 to 115 degrees)
- 1/2 cup granulated sugar
- 4 large eggs
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 ¼ cups unbleached all-purpose flour. divided
- 2 ¼ teaspoons table salt
- 1/2 pound unsalted butter (2 sticks), cut into 1-inch pieces and slightly softened
For the Berry Filling:
- 12 ounces fresh raspberries or frozen raspberries (about 2 1/2 cups)
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice from 1 lemon
- pinch table salt
- pinch ground cinnamon
- 1 ½ tablespoons cornstarch dissolved in 2 tablespoons water
For the Streusel Topping:
- 1/3 cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1/2 cup unbleached all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon table salt
- 5 tablespoons butter (cold), cut into 8 pieces
For the Egg Wash:
- 1 large egg
- 1 teaspoon heavy cream
For the Coffee Cake Icing:
- 3/4 cup confectioners’ sugar, sifted
- 3 ½ teaspoons milk
- 1/2 teaspoon vanilla extract
- For the dough: Sprinkle yeast over warm water in bowl of standing mixer fitted with the paddle attachment; stir to dissolve. With mixer set on lowest possible speed, mix in sugar, eggs, milk, and vanilla until well combined. Add 3 1/4 cups flour and salt, mixing at low speed until flour is incorporated, about 1 minute. Increase mixer speed to medium-low and add butter pieces one at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace paddle with dough hook and add remaining 1 cup flour; beat at medium-low speed until soft and smooth, about 5 minutes longer. Increase speed to medium and beat until dough tightens up slightly, about 2 minutes longer.
- Scrape dough into a straight-sided plastic container or bowl. Cover container tightly with plastic wrap and let dough rise at warm room temperature until doubled in size, 3 to 4 hours. Punch dough down, replace plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread dough about 1-inch thick on baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.
- While the dough is chilling, make the berry filling: Bring berries, sugar, lemon juice, salt, cinnamon, and cornstarch mixture to boil, stirring occasionally, in medium saucepan over medium heat. Continue boiling, stirring constantly, until mixture is thick and shiny, 1 1/2 to 2 minutes. Scrape mixture into small bowl, cover, and chill thoroughly before using. (Can be refrigerated in an airtight container up to 3 days.)
- For the cake: Turn chilled dough onto a lightly floured work surface; divide in half for two cakes. Working with one half of cold dough at a time, shape dough into a 5-by-6-inch rectangle, then roll into an 8-by-12-inch rectangle (dough should be about 1/3-inch thick). Straighten with a pastry scraper to keep the sides even.
- Transfer dough to a baking sheet lined with parchment paper. Spread a 3-inch-wide strip of filling down the center of the dough, leaving a 1 1/2-inch border at each short end. Using a knife, cut a 1 1/2-inch square out of each corner of the dough.
- Using scissors, cut a triangle with 1 1/2-inch sides in the center of each long side of the dough. Cut two more triangles (leaving a 1-inch strip of dough between each triangle) to the right and two to the left of the center triangle. Set aside dough scraps. Repeat with second long side.
- Fold the ends over the filling, pinching the corner edges together to seal.
- Bring the sections of dough from the long sides together in the center, overlapping the ends and pinching tightly to secure. Repeat with second dough round.
- Cover loosely with plastic wrap and let cakes rise until slightly puffed, about 11/2 to 2 hours. (After this final rise, unbaked cakes can be refrigerated overnight and baked the next morning.)
- While the cakes are rising, make the streusel topping: In a small bowl mix together brown and granulated sugars, flour, cinnamon, and salt. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture is crumbly. Chill thoroughly before using. (Can be refrigerated in an airtight container up to 2 weeks).
- For the egg wash: Beat egg and cream or milk in small bowl until combined. Cover with plastic wrap and refrigerate until ready to use.
- Adjust oven rack to middle position and heat oven to 350 degrees. Working with and baking one coffee cake at a time, brush Egg Wash evenly on exposed dough and sprinkle streusel topping down the center, leaving a 1-inch border down each side. Slide baking sheet onto a second baking sheet to prevent bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in center of cake registers 190 degrees, 25 to 30 minutes. Slide parchment with coffee cake onto rack and cool at least 20 minutes.
- While the coffee cake is cooling, make the icing. Combine confectioners’ sugar, milk, and vanilla extract until you achieve a thick, opaque icing. Drizzle over coffee cakes and serve.
Source: Baking Illustrated