Italian Coffeecake Swirled With Dates, Pecans & Ora

Name: Italian Coffeecake Swirled With Dates, Pecans & Orange Zest
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STARTER:; 1 cup all-purpose flour; 1/2 cup cool water; 1/16 teaspoon instant yeast; DOUGH:; all of the starter (from the overnight rise); 2/3 cup lukewarm water; 2-3/4 cups all-purpose flour, plus more if needed; 1/4 cup unsalted butter, softened, 1/2 stick; 1 large egg; 1/4 cup sugar; 2 teaspoons instant yeast; 1-1/2 teaspoons Kosher salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon Fiori Di Sicilia, from King Arthur Flour; FILLING:; 1 cup Medjool dates, remove tips and pits, coarsely chopped; 1 cup pecan halves, toasted and coarsely chopped; 1 tablespoon orange or tangerine zest; cinnamon sugar blend; GLAZE:; 2 tablespoons sugar; 1 teaspoon pure vanilla extract; 1 teaspoon cool water; pinch of ground allspice

Servings: persons

STARTER:
1 cup all-purpose flour
1/2 cup cool water
1/16 teaspoon instant yeast
DOUGH:
all of the starter (from the overnight rise)
2/3 cup lukewarm water
2-3/4 cups all-purpose flour, plus more if needed
1/4 cup unsalted butter, softened, 1/2 stick
1 large egg
1/4 cup sugar
2 teaspoons instant yeast
1-1/2 teaspoons Kosher salt
1 teaspoon pure vanilla extract
1/4 teaspoon Fiori Di Sicilia, from King Arthur Flour
FILLING:
1 cup Medjool dates, remove tips and pits, coarsely chopped
1 cup pecan halves, toasted and coarsely chopped
1 tablespoon orange or tangerine zest
cinnamon sugar blend
GLAZE:
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 teaspoon cool water
pinch of ground allspice

1
["MAKE THE STARTER THE NIGHT BEFORE BAKING: In a small mixing bowl, stir all the starter ingredients together into a ball. Cover with plastic and let rest overnight at room temperature. The mixture should double in size and look flat, dimpled and have a very yeasty smell. That's good!", "MAKE THE DOUGH: To a stand mixer bowl fitted with the dough attachment, add the starter and all the dough ingredients. Mix on low (2) speed until the dough is smooth and no longer sticks to the sides of the bowl. If the dough seems too wet, add more flour a tablespoon at a time. Mix for about 10 minutes. Put the dough in a lightly oiled bowl, cover with plastic wrap and let rise for about 1 hour. This dough will not double in bulk and that's OK.", "Lightly spray and flour a short 10"" coffeecake pan. On a lightly floured surface, turn out the dough. Pat into a rectangle about 15X8. Evenly sprinkle the filling ingredients over the surface of the dough to the edges. Sprinkle with cinnamon sugar. Roll into a 16"" log, push into a circle and pinch the edges together to seal. Place in the coffeecake pan, cover with plastic and let rise for an hour.", "Preheat the oven to 350 degrees. MAKE THE GLAZE: In a small mixing bowl, stir all the glaze ingredients together to a smooth consistency. Place the filled coffeecake pan on a 1/2 sheet pan. Drizzle the glaze gently and evenly over the risen cake. Do not deflate the dough so be careful in pouring the glaze.", "BAKE THE CAKE: Bake the cake on a lower oven rack for 50-60 minutes. Bake at 350 degrees for 30 minutes, cover loosely with foil and then continue to bake at 325 for another 30 minutes. Cool in the pan 15 minutes. Loosen the cake around the edges with a silicone spatula. Turn out on a platter and cool completely before slicing or freezing."]

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: STARTER:, 1 cup all-purpose flour, 1/2 cup cool water, 1/16 teaspoon instant yeast, and more.

Yes, Italian Coffeecake Swirled With Dates, Pecans & Orange Zest falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Coffeecake Swirled With Dates, Pecans & Orange Zest

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions