Rich Coffee Cake with Apricot-Orange Filling

1 comment

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.

SERVES16 to 20 (Makes 2 small cakes, each serves 8 to 10)

TIME1¾ hours, plus 1½ to 2 hours rising and 20 minutes cooling


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...