Zutaten für Tuscan Style Coffeecake
- Bread Dough
- Water
- Bread Flour
- 3/4 cup unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- Instant Yeast
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Fruit Filling
- 1/2 cup chopped walnuts
- Dates
- Golden Raisin
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup whole milk
- 1/2 cup ricotta cheese
- 1 tablespoon grated lemon zest
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- Powdered sugar (for dusting, optional)
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Zubereitung von Tuscan Style Coffeecake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the ricotta cheese, lemon zest, and chopped nuts.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the coffeecake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
68g
Fat
16g
Carbs
17g
