Tuscan Coffeecake

🥘 Ingredients

• butter (57g, at room temperature, at least 65°F)
  4 tablespoons
• chopped dates (113g)
  3/4 cup
• cool water (113g)
  1/2 cup
• dough
• egg (large, at room temperature)
  1
• filling
• glaze
• instant yeast
  0.063 teaspoon, 2 teaspoons
• king arthur unbleached all-purpose flour or artisan bread flour (120g, 326g)
  1 cup, 2 3/4 cups
• raisins (128g, golden preferred)
  3/4 cup
• salt
  1 1/4 teaspoons
• starter
• sugar (25g, 25g)
  4 tablespoons
• the starter (all of)
• toasted walnuts (113g, very coarsely chopped)
  1 cup
• vanilla extract
  1/2 teaspoon
• water (lukewarm, 152g)
  2/3 cup, 1 teaspoon

🍳 Cookware

• bowl
• cake pan
• pan

1. 1

   Gather king arthur unbleached all-purpose flour or artisan bread flour , king arthur unbleached all-purpose flour or artisan bread flour , toasted walnuts , vanilla extract , instant yeast , instant yeast , chopped dates , cool water , filling , raisins , sugar , water , salt , egg .

   king arthur unbleached all-purpose flour or artisan bread flour: 1 cup (120g), king arthur unbleached all-purpose flour or artisan bread flour: 2 3/4 cups (326g), toasted walnuts: 1 cup (113g, very coarsely chopped), vanilla extract: 1/2 teaspoon, instant yeast: 0.063 teaspoon, instant yeast: 2 teaspoons, chopped dates: 3/4 cup (113g), cool water: 1/2 cup (113g), filling, raisins: 3/4 cup (128g, golden preferred), sugar: 2 tablespoons (25g), water: 1 teaspoon, salt: 1 1/4 teaspoons, egg: 1 (large, at room temperature)
2. 2

   To make the starter : Mix the starter ingredients in a small (about 1-quart) bowl , cover, and let rest overnight at room temperature.

   the starter (all of), starter
3. 3

   To make the dough : Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. It'll be very slack; for this reason, we suggest kneading in a bread machine, or with a mixer, rather than by hand.

   dough
4. 4

   Place the dough in a bowl, cover the bowl, and let the dough rise for about ⏱️ 1 hour . It may not double in bulk; that's OK.
5. 5

   Gently deflate the dough, and knead the nuts and fruit into it.
6. 6

   Shape the dough into a flat ball, and place it in a lightly greased 9" round cake pan . Cover the pan with lightly greased plastic wrap, and allow the loaf to rise for ⏱️ 60 minutes , or until it fills the pan side to side and barely crests over the top.
7. 7

   Towards the end of the rising time, preheat the oven to 350°F.
8. 8

   To glaze the coffeecake: Combine the sugar , vanilla and water , and drizzle this mixture over the top of the risen cake.

   glaze, sugar: 2 tablespoons (25g), water: 2/3 cup (lukewarm, 152g)
9. 9

   Bake the coffeecake on a lower oven rack for ⏱️ 50-60 minutes , or until it's golden brown. Tent lightly with foil for the final ⏱️ 20 minutes , if it appears to be browning too quickly. The internal temperature of the finished bread should be at least 190°F.
10. 10

    Remove the coffeecake from the oven, and after ⏱️ 5 minutes , carefully turn it out of the pan onto a rack to cool. Cool completely before slicing. Serve at room temperature; or pop slices into the toaster and spread with butter , for a special treat.

    butter: 4 tablespoons (57g, at room temperature, at least 65°F)
11. 11

    Store the coffeecake at room temperature, well wrapped, for several days. Freeze for longer storage.
12. 📝

    Servings: 9 " round coffeecake

13. 📝

    Not a fan of raisins? Try other dried fruits: chopped apricots, cranberries, apples, and cherries are all good.