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Recipe Detail Page
Fresh Vanilla Oatmeal Coffee Cake with Winter Peaches & Streusel
Winter 2010
Enjoy the fruits of summer canned at the peak of freshness rather than travel-weary imported fresh fruit. Thicken a jar of peaches or purchase a can (540 mL) of your favourite fruit pie filling to fill this traditional German yeasted coffee cake.
Makes 2 coffee cakes, each 6 to 8 servings
Fruit Topping
1 jar (540 mL) sliced peaches in light syrup, about 2⅓ cups (575 mL)
2 tbsp (25 mL) granulated sugar
2 tbsp (25 mL) cornstarch
½ tsp (2 mL) pure vanilla extract
Yeasted Cake
1 cup (250 mL) milk
½ fresh vanilla bean or 1 tsp (5 mL) pure vanilla extract
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) or 1 packet traditional or instant dry yeast
½ cup (125 mL) quick rolled oats
2 egg yolks
1 tsp (5 mL) salt
2½ cups (625 mL) all-purpose flour
¼ cup (50 mL) butter, softened
Streusel
1 cup (250 mL) quick rolled oats
1 cup (250 mL) icing sugar
1 cup (250 mL) all-purpose flour
½ cup (125 mL) unsalted butter, melted
1. Drain liquid from fruit into a small saucepan. Cut each peach slice diagonally into smaller pieces about ¼ inch (5 mm) thick. Mix sugar with cornstarch; sieve into liquid. Stir until smooth; add peaches. Bring to a gentle boil over medium heat, stirring frequently. Stir 1 minute as mixture bubbles. Stir in vanilla: cool. (If using a store-bought pie filling, stir in vanilla.)
2. Scald milk and vanilla bean in a small saucepan over medium heat until steam begins to rise. Or scald in measuring cup by microwaving for 70 seconds (in 1200W oven). Place a piece of plastic wrap directly on milk surface to prevent a skin from forming; cool to lukewarm. Scrape black seeds from pod; stir back into milk. Discard pod. Stir in 1 tsp (5 mL) of sugar; sprinkle yeast over top. Let stand 10 minutes; stir to dissolve yeast. Stir in vanilla extract if not using fresh vanilla pod.
3. In mixing bowl of stand mixer, combine yeast mixture with oats, remaining sugar, egg yolks and salt. Using paddle, slowly combine; then mix in half of flour. Mix in butter and remaining flour. Beat dough on medium speed for 2 to 3 minutes, scraping down sides once, or until somewhat stringy as paddle pulls away from bowl. Scrape down, cover and let rise 1 hour in a warm spot until doubled. (Dough can be made by hand using a large mixing bowl, a sturdy rubber spatula and vigorous stirring.)
4. Meanwhile to make streusel, briefly whirl oats in food processor until they resemble whole-wheat flour. Turn into a bowl; force icing sugar through a sieve into bowl. Add flour; mix well. Slowly stir in butter, forming large crumbs. Set aside.
5. Line two 9-inch (1.5 L) round layer cake pans with foil; coat with nonstick spray. Divide dough between pans. Using wet fingers, press dough out in pan. The top will be rough, not smooth. If dough keeps shrinking from sides, let rest 5 minutes; spread again.
6. Dividing equally, spoon on fruit mixture and spread over dough, but not quite to edges. Then strew crumbs over fruit. Cover pans loosely with plastic wrap; let rise on top of stove or other slightly warm spot for 30 minutes.
7. Preheat oven to 350°F (180°C).
8. Bake cakes in centre of oven for 30 minutes or until edges are golden. Cool on a rack for 5 minutes. Then lift cakes out of pan using foil; use a large spatula to assist in sliding cakes off foil and onto cooling rack. Cool completely. (Cake can be frozen, well wrapped, for up to a month. Defrost before unwrapping; warm in moderate oven if desired.)
Makes 2 coffee cakes, each 6 to 8 servings
