Rich Coffee Cake with Apricot-Orange Filling
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Appears in Cook's Illustrated November/December 1998
To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.
WHY THIS RECIPE WORKS
Because the coffee cake recipe we envisioned was to be light yet rich, with a brioche-type texture, we knew that it would need a relatively high proportion of eggs (we settled on four). We were after richness without heaviness, and this was...
