Cranberry Pecan Coffeecake

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

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

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

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