Recipe

Fig-swirl Coffeecake Recipe

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Ingredients

2 tbsps fresh lemon juice
1 package dry yeast (about 2 1/4 tsps)
1 1/2 c dried Calimyrna or Black Mission figs (about 12 oz)
Cooking spray
1 large egg
1/2 tsp granulated sugar
2 tsps vanilla extract, divided
1/2 c fresh orange juice (about 1 orange)
3 tbsps chilled butter or stick margarine, cut into small pieces
1 c powdered sugar
1 1/4 c whole-wheat flour
1/4 c warm water (100° to 110°)
1 1/2 c all-purpose flour
3/4 tsp salt
1/3 c granulated sugar
1/3 c fat-free milk

Directions

Step #1 Dissolve yeast & 1/2 tsp sugar in warm water in a small bowl; let this stand 5 mins.
Step #2 Stir in milk, 1 tsp vanilla, & egg.
Step #3 Lightly spoon the flours into dry measuring c; level with a knife.
Step #4 Place flours, 1/3 c sugar, butter, & salt in a food processor/blender; pulse 5 times or until mixed.
Step #5 With the processor on, slowly add yeast mixture through food chute, & process until the dough forms a ball.
Step #6 Process 1 extra min.
Step #7 Turn dough out onto a floured surface; knead lightly 4 to 5 times (dough will feel tacky).
Step #8 Place the dough In a large-ish bowl coated with cooking spray, turning to coat top.
Step #9 Cover up & let rise in a warm place (85°), free from drafts, 1 hr or until the dough is almost doubled in size.
Step #10 (Press two fingers into dough.
Step #11 If indentation remains, the dough has risen enough.
Step #12 )Trim the stems off figs.
Step #13 Combine 1 tsp vanilla, figs, & orange juice in food processor/blender; process until finely sliced.
Step #14 Set aside.
Step #15 Punch the dough down; cover & let rest 5 mins.
Step #16 Roll dough into a 15 x 10-inch rectangle on a floured surface.
Step #17 Spread the fig mixture evenly over dough, leaving a 1-inch margin along one long edge.
Step #18 Roll up the rectangle tightly, starting with the opposite long edge, pressing firmly to eliminate air pockets; pinch the seam to seal.
Step #19 Place the roll, seam side down, on floured surface; split roll in half lengthwise using a serrated knife.
Step #20 Working on a 12-inch pizza pan coated with cooking spray, coil one half of the dough, cut side up, around itself in a spiral pattern.
Step #21 Place the other half of dough, at the end of the first strip, cut side up, pinching the ends together to seal; continue coiling the dough to form a circle.
Step #22 Cover up & let rise 1 hr or until the dough is doubled in size.
Step #23 Preheat oven to 350°.
Step #24 Bake at 350° for 30 mins or until golden.
Step #25 Place cake on a serving plate.
Step #26 Combine powdered sugar & lemon juice in a small bowl; drizzle over hot cake.
Step #27 Serve warm or at about room temp.
Step #28 Note: The coffeecake dough can be made ahead of time.
Enjoy the Fig-Swirl Coffeecake recipe

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