KS Quotient
Fairly Easy: Starts with a batch of All-Purpose Enriched Sweet Dough . No hand-shaping.
Cardamom, coriander, and orange zest give this festive bread a wonderful and distinctive aroma and flavor. The cranberries, of course, contribute color, but since they are fully plumped, they also add succulence. I like the loaf best topped with a little powdered sugar drizzle, but a simple dusting of powdered sugar will work fine if time is short. This makes a spectacular holiday breakfast, brunch, or coffee-klatch treat. By choosing the extended rise option, you can do most of the preparation up to 2 days ahead, then bake the coffeecake on the day it will be served.
Have ready one batch of All-Purpose Enriched Sweet Dough prepared using the maximum or nearly the maximum amount of sugar called for in the recipe. Be sure that the eggs, butter, and milk powder are already incorporated and the dough is ready for the second rise before proceeding with the instructions given here.
Yield: 1 large round coffeecake, 12 to 14 portions or slices
1½ cups dried sweetened cranberries, soaked in hot water for 10 minutes, then well drained
1 tablespoon grated orange zest
½ cup chopped walnuts or pecans, optional
1 batch All-Purpose Enriched Sweet Dough, ready for the second rise
¼ cup (1.25 ounces) unbleached all-purpose white flour
1 teaspoon ground cardamom
1 teaspoon ground coriander
Second Rise Vigorously stir the cranberries and orange zest (and nuts, if using) into the dough until thoroughly incorporated. In a small bowl, stir together the flour, cardamom, and coriander until well blended, then stir into the dough until thoroughly incorporated. Stir in more flour if needed to yield a fairly stiff dough. Turn it out into a well-oiled or nonstick spray— coated 8- to 10-cup Bundt pan (or similar decorative tube pan) or angel food pan. Brush or spray the top with oil. Spread the dough and smooth out using an oiled rubber spatula. Tent the pan with nonstick spray— coated foil.
Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1½- to 2½-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the foil, remove it and continue the rise until the dough has doubled from its deflated size.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.
Baking Bake on the lower rack for 45 to 55 minutes, until the top is nicely browned; cover with foil partway through, if needed, to prevent over-browning. Continue baking for 5 to 10 minutes more, or until a skewer inserted in the thickest part comes out with only a few particles on the end (or the thickest part registers 205° to 207°F on an instant-read thermometer). Then bake for another 5 minutes to ensure the bottom of the loaf is done. Cool in the pan on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the coffeecake, then invert it onto the rack. Let cool, then brush off any crumbs from the surface. Transfer to a serving plate. Sift powdered sugar over the top just before serving, or top the cooled coffeecake with the Powdered Sugar—Lemon Drizzle, allowing it drip attractively down the sides. Let the coffeecake stand for a few minutes until the icing sets.
Serving and StoringThe coffeecake slices best when cool, but is good warm, at room temperature, or toasted. Cool completely before storing airtight in a plastic container or cake keeper. Keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
TipA Bundt pan, angel food pan, or a kugelhopf mold with a dull finish is the best choice for baking this bread. A shiny aluminum surface hinders browning.