Full Recipe
Author
PJ Hamel | 2007-12-31
Description
This recipe was inspired by a wonderful yeast-raised Tuscan-style coffee cake at Pane E Salute, a long-time Italian bakery/restaurant in Woodstock, VT (since closed). This high-rising yeasted coffee cake — truthfully, more bread than cake — is surprisingly tender. The sugar topping drizzled on top before baking gives it a pretty, crunchy sugar glaze. And, unlike American-style coffee cakes, this isn't super-sweet; the glaze on top, and the fruit inside, are a wonderful complement to the bread itself, which truly isn't sweet at all.
