Rich Sour-Cream Coffee Cake

Rich Sour-Cream Coffee Cake (Beard On Bread, James Beard)

 

For the dough: : 1 RING LOAF from

2 packages, 14 g, 4 ½ tsp active dry yeast

1/4 cup, 50 g granulated sugar

1/4 cup warm water (100 °F to 115 °F, approximately)

½ tsp salt

1/4 cup, 56 ml cold milk

½ cup sour cream

1 tsp lemon juice

½ tsp vanilla extract

2 egg yolks

1 ½ sticks (¾ cups) softened sweet butter

2 ½-3 cups, 350-420 g all-purpose flour

 

For the filling*:

1 Tbsp melted sweet butter

⅛  cup finely chopped nuts

¼ cup currants, presoaked in brandy for 1 hour

¼ cup brown or white sugar + ½ tspground cinnamon

 

For the glaze:

½-pound jar apricot jam (preferably without pectin)

½ Tbsp brandy, Cointreau, or Grand Marnier, rum

 

  1. Turn your bread machine on “Dough”, make a smooth and elastic dough (5-10 min). Turn the machine off, shape the dough into a ball, place in a lightly buttered bowl, turning to coat. Cover tightly and refrigerate to let rise for at least 4 hours or until doubled in bulk.
  2. Remove from the fridge, punch down, and turn out on a lightly floured board. (The dough can be kept in the fridge for as long as 3 days, in which case it should be punched down twice a day, until ready to roll out.)
  3. Roll the dough out into a rectangle about 10×14 inches. Brush the rectangle with melted butter and sprinkle with the brown or white sugar and cinnamon. (* Or just brush with melted butter and sprinkle with cocoa powder mixed with powdered sugar.) Over this sprinkle the drained currants and then the finely chopped nuts.
  4. Gently press the filling into the dough with the rolling pin. Roll up from the wide end.
  5. Butter one 9” tube pan. Fit the roll into the pan, join the ends of the dough. Cover, let rise until doubled in bulk. Before putting in the oven, brush the surface with milk.
  6. Bake in a preheated 375 °F oven 45-55 min, until it is golden brown and gives off a hollow sound. Let cool for 15 min in the pan, then invert on a rack.
  7. Melt the apricot jam over low heat. Add the rum and blend.
  8. Strain, and coat the sides and top of the cake with the glaze while the cake is still warm. Or brush the finished loaf with melted butter instead. Cool thoroughly before slicing.