Fig Swirl Coffee Cake
Posted by Elaine Mon, 12 Jul 2004, at 3:55 p.m.
Figs and other dried fruits are excellent sources of fiber. The whole-wheat
flour in the dough also boosts the fiber content. This high-nutrition recipe
proves that "good for you" and "great to eat" can indeed go together: It
received out Test Kitchens' highest rating.
1 package dry yeast (about 2 1/4 teaspoons)
1/2 teaspoon granulated sugar
1/4 cup warm water (100° to 110°F)
1/3 cup fat-free milk
2 teaspoons vanilla extract, divided
1 large egg
1 1/2 cups all-purpose flour
1 1/4 cups whole-wheat flour
1/3 cup granulated sugar
3 tablespoons chilled butter or stick margarine, 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 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. Cover and let rise in
a warm place (85°F), 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°F.
Bake at 350°F 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. Follow the recipe with
these exceptions: In the second step, let dough rise 1 1/2 hours at room
temperature. Punch dough down; return to bowl. Cover dough with plastic wrap;
chill 8 hours. When ready to use, shape and bake according to recipe
1 Serving - 1 Slice: Calories: 277 (Cal. from fat: 29%), Fat: 8.8g (Saturated:
5.1g), Cholesterol: 63mg, Sodium: 280mg, Carbohydrate: 45.4g, Protein: 4.5g.
[Cooking Light, November 2000