i know this says coffeecake but it came out much more dense and thick than what i expect coffeecake to look like. it was much more comparable to a bread. littlefoodie loved it and its a great little snack or a bribery tool to get your kid to finish off his veggie curry and lentils...to littlefoodie the word cake is magic, heehee. i got this recipe off of cookinglight and didn't deviate from it at all...except for the types os ingredients. surprisingly, it was laden with refined sugar as most of their recipes are...it's a good source of recipes at cookinglight however, most need to be revised to actually call them healthy.
1 package organic dry yeast
1/2 tsp organic cane sugar
1/4 cup warm water (100° to 110°)
1/3 cup almond milk
2 tsp pure all natural vanilla extract, divided
1 large organic egg
1 1/2 cups unbleached all-purpose flour
1 1/4 cups whole-wheat flour
1/3 cup organic cane sugar
3 tbl chilled unsalted butter, cut into small pieces
3/4 teaspoon salt
1 1/2 cups dried Calimyrna or Black Mission figs (about 12 ounces)
1/2 cup fresh orange juice (about 1 orange)
1 cup organic all natural powdered sugar
2 tablespoons fresh lemon juice
Dissolve yeast and 1/2 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Stir in milk, 1 teaspoon vanilla, and egg. Lightly spoon the flours into dry measuring cups; level with a knife. Place flours, 1/3 cup sugar, butter, and salt in a food processor; pulse 5 times or until blended. With the processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until the dough is almost doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Trim the stems off figs. Combine 1 teaspoon vanilla, figs, and orange juice in food processor; process until finely chopped. Set aside.
Punch the dough down; cover and let rest 5 minutes. Roll dough into a 15 x 10-inch rectangle on a floured surface. Spread the fig mixture evenly over dough, leaving a 1-inch margin along one long edge. Roll up the rectangle tightly, starting with the opposite long edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the roll, seam side down, on floured surface; split roll in half lengthwise using a serrated knife. Working on a 12-inch pizza pan coated with cooking spray, coil one half of the dough, cut side up, around itself in a spiral pattern. Place the other half of dough, cut side up, at the end of the first strip, pinching the ends together to seal; continue coiling the dough to form a circle. Cover and let rise 1 hour or until the dough is doubled in size.
Preheat oven to 350°.
Bake at 350° for 30 minutes or until golden. Place cake on a serving plate. Combine powdered sugar and lemon juice in a small bowl; drizzle over hot cake. Serve warm or at room temperature.
Note: The coffeecake dough can be made ahead of time.
Yield: 16 servings (serving size: 1 wedge)
Labels: coffeecake, cookinglight magazine, fig-swirl, sweet bread