This is a yeasted recipe so it does require some advance planning and time, but the dough has a great consistency and is easy to work it, so don’t be deterred. The filling is a simple combination of fresh orange juice and dried figs and it’s generously layered between the dough. A sweet icing is drizzled over the coffeecake when it emerges from the oven. The aroma that fills your house as it bakes is wonderful, it’ll have you wanting to dig in immediately. I thought the cake was best when still slightly warm, so go for it! I could definitely see this being a great addition to a brunch table this fall, especially with its unique appearance.
By Tracey
Fig-Swirl Coffeecake
adapted from Cooking Light
(Note: The instructions call for making the dough in a food processor, which I did, but I’m sure you could also use a stand mixer, or even do this by hand.)
Ingredients:
- 1 3/4 teaspoons instant yeast
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat flour (I used white whole wheat)
- 1/3 cup granulated sugar
- 3 tablespoons cold unsalted butter, cut into small pieces
- 3/4 teaspoon salt
- 1/4 cup warm water (100-110 F)
- 1/3 cup milk
- 1 large egg
- 2 teaspoons vanilla extract, divided
- 1 1/2 cups dried Calimyrna or Black Mission figs (about 12 oz)
- 1/2 cup fresh orange juice (from 2-3 oranges)
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Directions:
Add the yeast, both flours, the sugar, butter and salt to the bowl of your food processor. Pulse about 5 times until the butter is cut in and the mixture blended. In a measuring cup, whisk together the water, milk, egg and 1 teaspoon of the vanilla extract. With the food processor running, slowly pour the milk mixture through the feed tube, and process until the dough comes together in a ball. Process for 1 more minute then turn the dough out onto a lightly floured work surface and knead a few times and shape into a ball (the dough should be slightly tacky).
Add the dough to a large bowl coated with cooking spray. Cover the bowl with plastic wrap and let rise until almost doubled in size, about 1 hour.
Meanwhile, making the fig filling: Trim the stems from the figs. Add them to the food processor along with the orange juice and the remaining teaspoon of vanilla. Process until finely chopped.
Turn the dough out onto a lightly floured work surface and gently press down to release the air. Cover and let rest for 5 minutes. Roll the dough into a 15×10-inch rectangle. Spread the fig filling into an even layer over the dough, leaving a 1-inch border along one of the long edges of the rectangle. Starting with the opposite long edge, tightly roll up the dough into a cylinder and pinch the seam to seal. With the seam side down, use a serrate knife to cut the dough in half lengthwise (see picture above – you’re basically exposing the center of the cylinder).
Take half of the dough and coil it around itself in a spiral pattern (cut side up). Place the other half of the dough at the end of the first and pinch the ends to seal. Continue coiling the second piece of dough to form one giant spiral cake. Cover the cake and let rise for 1 hour, or until doubled in size. (I placed my cake on a piece of parchment and baked on an overturned baking sheet. The original recipe recommended a pizza pan – use what you have.)
When the dough has about 30 minutes left in its rise time, preheat oven to 350 F. Bake the coffeecake for 30 minutes, or until golden brown. Transfer to a wire rack.
Make the icing: stir the confectioners’ sugar and lemon juice together in a small bowl until well combined. Drizzle over the warm cake. The cake can be served warm or at room temperature (I preferred it warm).
