I 'liked' King Arthur Flour on Facebook and this lovely coffeecake showed up yesterday on their page.
It begins with a starter (flour, water and yeast) that must rest at room temperature overnight. In the morning, you add other ingredients to make the dough, then knead in toasted walnuts, chopped dates, and golden raisins. I used golden raisins and dried cranberries and soaked them overnight in brandy. You can substitute with whatever fruit you like and make it your own! If you soak the fruit in brandy, be sure to drain it well before you knead it into the dough.
Kneading the fruit into the dough is a sticky situation at best. I put a small bowl of water close by and dipped my fingers in it occasionally which helped tame the dough! The fruit and nut studded dough is placed into a 9" cake pan and left to rise slightly for 30 minutes. Just before it goes into the oven, a light mixture of sugar, vanilla and water is drizzled over the top. Because this isn't a really sweet cake, this gives the top of the cake a really nice sweetness and crunch.
I impatiently waited for the cake to cool so I could cut a slice. It is perfect... a soft, yeasty bread with all that deliciousness kneaded in! I started eating it with a fork, but it didn't take long before I was tearing off pieces and eating it with my hands - it's just that kind of cake!PRINT RECIPE
Tuscan Coffeecake - From King Arthur Flour