Tuscan style coffeecake recipe

Tuscan style Coffeecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Tuscan-style coffeecake recipe is a delightful twist on the classic breakfast treat. With its origins in the beautiful region of Tuscany, this coffeecake is infused with rich flavors and aromatic spices that will transport you to the heart of Italy. The cake is moist and tender, topped with a generous layer of streusel made with almonds and cinnamon. Whether enjoyed with a cup of coffee or as an indulgent dessert, this Tuscan-style coffeecake is sure to please your taste buds.

Keywords: Tuscan-style, coffeecake, recipe, Tuscany, streusel

Tuscan style coffeecake recipe details

Tuscan style coffeecake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the starter:
100 g	plain flour
125 ml	water at about 35ºC/93ºF
1 pinch(es)	instant yeast
	For the dough:
	the starter
160 ml	water
250 g	plain flour
60 g	unsalted butter, softened
1 large	egg
2 tbsp	sugar
2 tsp	instant yeast
1 ¼ tsp	salt
	For the filling:
125 g	walnuts, coarsely chopped and toasted
100 g	dates, chopped
125 g	raisins or sultanas
	For the topping:
2 tbsp	sugar
½ tsp	vanilla extract
1 tsp	water

Instructions

To prepare the starter:
Mix the ingredients in a small bowl. Cover and allow to stand overnight, or at least 12 hours at room temperature.

To make the dough:
Pour the starter into a larger bowl, adding any settled residues. Add the remaining ingredients and mix together until a dough forms. Knead until a soft, supple dough forms. It will be easiest to do this either in a bread machine or with a stand mixer rather than by hand as it will be rather sticky. Allow to rise for about 1 hour. It will rise but will not necessarily double in size.

Deflate the dough with a spoon. Knead the nuts and fruit into the mixture. Shape into a flattened ball and place it within a greased 9-inch, 22 cm round cake tin. Cover the tin loosely with greased cling film and allow to rise for 30-40 minutes in a warm place, or until it rises just above the rim of the tin.

Preheat the oven to Gas Mark 4, 180ºC, 350ºF after about 15 minutes of the rise time.

To make the topping and bake
Combine the ingredients for the topping in a small bowl and drizzle over the top of the unbaked cake.

Bake for 35 minutes or until golden brown.

Remove from oven and allow it to cool slightly in the tin for about 5 minutes. Carefully remove it from the tin and allow to cool completely on a wire rack.

About this recipe:
Called a coffeecake not because it contains coffee in some form but because it is eaten with a cup of coffee.

Serves 8-10.

Preparation time:
ca. 20 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a