This coffee cake recipe describes how to make one coffee cake, using one-half recipe of my basic Brioche recipe.
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- One-half recipe Brioche prepared through Step 7, second rise and refrigeration
- 1 cup golden raisins
- 1 cup pecans, lightly toasted and coarsely chopped
- ⅓ cup granulated sugar
- ⅓ cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg, lightly beaten
- 1¼ cups confectioners’ (powdered) sugar
- ½ teaspoon pure vanilla extract
- About 2 tablespoons milk
- One-half recipe Brioche prepared through Step 7, second rise and refrigeration.
- Steam the raisins in a steamer over the top of a double boiler for 1 to 2 minutes. Remove the steamer from the pan of water and set aside to drain and cool. Tip: Steaming the raisins it optional, I feel the softer steamed raisins are a better texture in this coffee cake than non-steamed raisins. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a steamer on top of the simmering water, the upper pan should not touch the water.
- In a medium-sized bowl combine raisins, pecans, granulated sugar, brown sugar, cinnamon, and nutmeg. Set aside.
- Line a large baking sheet or jelly roll pan with parchment paper.
- Remove the chilled dough from the refrigerator. turn dough onto a lightly floured work surface; roll and gently stretch the dough into a rectangle, about 12-inches by 16-inches. Tip: this is a messy stage. I often use a large piece of freezer paper, lightly floured, and then when the coffee cake is completed I simply fold up the paper and throw away the mess.
- Sprinkle the filling evenly over the surface of the dough, gently press the filling into the dough with the palm of your hand.
- Roll-up dough jelly-roll style, starting with a long side, rolling the dough quite tightly. Place the roll seam-side down, and gently roll the entire roll on the lightly floured board with the palm of your hands to even-out the roll to the same thickness.
- Transfer the roll to the prepared baking sheet seam-side down, and form the roll into a ring squeezing the ends together.
- Using a sharp kitchen knife, make cuts every 1½ inches around the outside of the ring, cutting about three quarters of the way through the ring.
- Twist each cut section to the right so that the cut side is facing up. When all the sections are turned the coffee cake will resemble a flower. Tuck any fallen fruits or nuts back into the dough.
- Third Rise (Proof:) Cover pan and let the coffee cake rise in a warm place, 1 to 2 hours. Tip: The coffee cake should be about doubled in size and look quite puffy. Rising time will depend on how warm the room is.
- While the coffee cake is rising, preheat oven to 400 degrees F.
- Whisk the egg with a wire whisk or fork to thoroughly break-up the egg. Using a pastry brush, gently brush the top and sides of the coffee cake with the egg. The egg wash will give the finished coffee cake a golden-brown crust. Tip: clean the sides of the pastry brush against the side of the egg wash container so the brush is not too sodden. You don’t want to have puddles of egg wash, but instead just a light coating.
- Bake: Bake the coffee cake at 400 degrees F for 10 minutes. Reduce the oven temperature to 350 degrees F and continue to bake for 15 to 20 minutes more or until the coffee cake is a rich golden brown or the internal temperature reads 180 to 190 degrees F using an instant read thermometer to gauge the temperature. Remove coffee cake from oven. Place pan on a wire cooling rack to cool slightly while preparing the icing.
- In a small bowl, combine confectioner’s sugar, vanilla, and enough milk to make a good spreading consistency. Drizzle the icing over the top of the still warm coffee cake.
- Serve coffee cake while still warm or let cool to room temperature.