Italian coffeecake swirled with dates, pecans & orange zest
Cakes
This recipe was inspired by King Arthur Flour's Tuscan Coffeecake. The original recipe is made in a round cake pan, is not too sweet and uses dates, raisins and walnuts for the filling. I think this coffeecake should be made in a short coffee cake ring (aka Monkeybread pan). I added a bit more sugar and use Medjool Dates, pecans and orange zest for the filling. I also add Fiori Di Sicilia to flavor the bread in true Italian style. I like this bread sliced and toasted for breakfast. It also freezes nicely. Cut into slices before you freeze so you don't have to defrost the whole cake if you just want one piece. <br />COOKS NOTES This is a very slack dough. The dough should be soft and sticky but should not stick to the bowl when mixed enough. Add more flour if the dough seems too wet; just a tablespoon at a time. When the dough reaches the right consistency it should be smooth but very limp.
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