Yeasted Coffeecake with Apricot Cream Cheese Filling


Yeasted Coffeecake with Apricot Cream Cheese Filling

This is the first time I have made a Coffeecake. I saw this on Annie’s Eat’s and I had to try it! I have yet to try it due to the fact my husband wants to have it after dinner :(! I am so proud of my self and the success of this Cake! I love the smells that are coming from the kitchen and I want to go try it right now! I am going to make a second one tomorrow.

First of all I would recommend setting aside 2-3 days to make this. It is not labor intensive but it is time consuming. Also I had issues with my blender and it did not blend the filling well. I would either cut up the fruit before you cook it and then blend it OR get a food processor to make it easier. I did not need to use the foil over the cake. It took about 20 minuets to cook in my own oven which is propane.

The cake was delicious. The cake was light, and tender. The filling was good and sweet.

I want to make this with Peaches and blue berry filling next time!

Special Thanks to Annie from Annie’s Eats for this great recipe!

For the dough:
2¼ tsp. instant yeast
2 tbsp. warm water
1/4 cup sugar (1¾ oz.)
2 large eggs
1 tbsp. milk
2 cups plus 2 tbsp. all-purpose flour (10 1/8 oz.)
3/4 tsp. salt
8 tbsp. unsalted butter, softened but still cool, cut into 1-inch pieces

Ingredients:
For the apricot filling:
1 cup dried apricots
1½ tbsp. sugar
1½ tsp. finely grated orange zest
1½ tbsp. freshly squeezed orange juice
1 tbsp. rum (optional)

For the cream cheese filling:
4 oz. cream cheese, softened but still cool
2 tbsp. sugar
4 tsp. all-purpose flour
Pinch salt
1 tsp. finely grated lemon zest
½ egg (I just beat it lightly with a fork and add about half)
¼ tsp. vanilla extract

For the egg wash:
1 large egg
1 tsp. heavy cream or whole milk

Directions:
To make the dough, sprinkle the yeast over the warm water in the bowl of a standing mixer fitted with the paddle attachment; stir to dissolve.  Add the sugar, eggs, milk and vanilla.  Mix at the lowest speed until well combined.  Add about 1½ cups of the flour and the salt, mixing on low speed until the flour is incorporated, about 1 minute.  Increase the speed to medium-low and add the butter pieces one at a time, beating until incorporated, about 20 seconds after each addition.  Replace the paddle with the dough hook and add the remaining ½ cup plus 2 tablespoons flour; knead at medium-low speed until soft and smooth, about 5 minutes longer.  Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.

The dough will be too soft to pick up with your hands, so scrape it into a straight-sided lightly oiled plastic container using a dough scraper (I just used a spatula).  Cover the container tightly with plastic wrap and let rise at warm room temperature until doubled in size, 3-4 hours.  Press down the dough, replace the plastic and refrigerate until thoroughly chilled, at least 4 or up to 24 hours.  Alternatively for a quick chill, spread the dough onto a lightly oiled baking sheet, about 1-inch thick, and refrigerate until thoroughly chilled, about 2 hours.

Meanwhile, to make the apricot filling, combine the apricots, sugar and 1/2 cup water in a small saucepan over medium-high heat.  Bring to a boil, then reduce the heat to medium and boil gently, stirring occasionally, until the apricots are soft and the water has nearly evaporated, 16-18 minutes.  Off the heat, mix in the orange zest, orange juice, and rum (if using).  Blend until smooth with an immersion blender (or, transfer to a food processor/blender and blend.)

To make the cream cheese filling, beat the cream cheese, sugar, flour and salt in the bowl of a mixer at high speed until smooth, 2-4 minutes.  Add the lemon zest, egg and vanilla extract.  Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute.  Scrape the mixture into a small bowl and chill thoroughly before using.

When you are ready to shape the coffeecake, remove the chilled dough from the refrigerator and turn it onto a lightly floured work surface.  Shape the dough evenly into a 6 by 5-inch rectangle. Roll the dough evenly into a 15 by 9-inch rectangle (the dough should be about ¼-inch thick.)  As you roll, straighten the sides of the dough occasionally with the dough scraper (your hands also work just fine.) Spread the apricot filling over the dough in a thin layer, leaving a thin border around the edges. Straighten the sides again once more.  Spread a thin layer of the cream cheese filling over the apricot filling. Using both hands, roll the dough up evenly lengthwise.  Pinch the dough securely to seal the seam.  Do not seal the ends of the roll. Place the roll in a semicircle on a parchment- or silpat-lined baking sheet.

Using clean kitchen scissors, cut 2/3 of the way into the dough at 2-inch intervals.

Gently lift and separate the cut sections and flatten them slightly.  Cover with plastic wrap and proof until slightly puffed, 1½ to 2 hours.  (After this final rise, the unbaked cake can be refrigerated overnight and baked the next morning.)

Yeasted coffee cake with Apricots and cream cheese 1

For the egg wash, beat the egg and cream in a small bowl until combined.  Brush uncut surfaced with egg wash.  Adjust an oven rack to the middle position and heat the oven to 350° F.  Bake until deep golden brown and/or an instant read thermometer inserted in the center of the cake reads 190° F, 25-30 minutes.

Yeasted coffee cake with apricot cream cheese 2

(Cover with foil halfway through baking if necessary, to prevent over-browning.)  Slide the coffeecake onto a wire rack and cool at least 20 minutes before serving.

Yeasted coffee cake with Apricot and cream cheese 3

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