Cranberry Pecan Coffeecake

Name: Cranberry Pecan Coffeecake
Yield: Makes one 25 cm tube or Bundt cake
Ingredients: 45 g orange juice; 4 teaspoons fine granulated active dried yeast or instant yeast; 1 teaspoon fine sea salt; 200 g whole milk, scalded and cooled to 38°C; 180 g unsalted butter, softened; 100 g light brown sugar or turbinado sugar; 2 medium eggs, at room temperature; 2 medium egg yolks, at room temperature; 3 tablespoons fresh orange juice, strained before measuring; 215 g icing sugar; 1 tablespoon finely grated orange zest; 1½ teaspoons ground cinnamon; 200 g strong white bread flour; 150 g pecan pieces, lightly toasted and coarsely chopped; 150 g dried cranberries; 300 g strong white bread flour; 2 teaspoons vanilla essence; 100 g turbinado sugar or moist light brown sugar

Preparation info

Makes
one
25 cm tube or Bundt cake

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

Perfect for a fall or winter brunch, this versatile cake can be made with almost any combination of dried fruits and nuts you like. I love the tangy flavour of dried cranberries, and they’re a perfect contrast to the sweet dough and icing and the richness of the nuts in this cake.

Ingredients

Sponge

200 g whole milk, scalded and cooled to 38°C
4 teaspoons fine granulated active dried yeast or instant yeast

Cake
Dessert
Brunch
Breakfast
Bread
Winter
Vegetarian

Method

For the sponge, whisk the milk and yeast together in a small bowl and stir in the flour. Cover with oiled or sprayed clingfilm and let the sponge ferment until it is doubled in bulk, about 1 hour.
Immediately after preparing the sponge combine the dried cranberries and orange juice in a small bowl and set aside.
Once the sponge is risen, beat the butt