Sky High : Irresistible Triple-Layer Cakes
Cake Keeper Cakes
The Cake Book
The Southern Cake Book
Maida Heatter's Cakes
World Class Cakes
I only have five of these books and out of the five, my most favourite is The Cake Book by Tish Boyle. I have made quite a number of recipes from it with very good results. So for this month's free baking, I've made another one of her fabulous recipes, Filled Coffee Cake, which is really a sweet yeasted bread, with apple-pecan-raisin-cinnamon filling.
Start by preparing the apple pecan cinnmon filling which needs to be cooled down before using it as a filling for the sweet bread. Chopped apples are sauteed with some melted butter, add some brown sugar, cook till apples are tender, then add some flour, cinnamon, raisins and pecans. Remove from heat and allow to cool.
The dough has the softness of a brioche dough as most sweet breads are, and lovely to work with. Soft, supple and not at all sticky. It was really easy to roll. Slice the rolled filled dough into 2 inch pieces and place in a greased springform pan, allow to rise, brush with some egg wash, then bake as directed in the recipe.
I did reduce some sugar for both the bread and the filling.
The bread bakes up really nice and golden. Allow to cool, then glaze with White Drizzle Glaze. I do not usually eat my sweet breads glazed, as I prefer them without, but for this time, I decided to include the glaze. To make the White Drizzle Glaze, mix icing sugar, vanilla extract and some cream to the desired drizzle consistency.