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Moravian Fruit
Coffeecake
This recipe combines Moravian Sugar Cake, a sweet
cinnamon-and-sugar flatbread, with a fresh fruit
topping to take advantage of the summer's bounty. We
tested it with blueberries, but we know it would be
equally good with strawberries, raspberries,
peaches, nectarines, apples, or just about any kind
of summer-to-fall fruit.
Moravian Sugar Cake is a traditional recipe found in
various parts of the country, including Pennsylvania
and North Carolina. Moravians, a religious
denomination native to the former country of
Czechoslovakia, brought the recipe with them when
they immigrated during the last century. Though the
religion itself embraces discipline and austerity,
the sugar cake recipe doesn't reflect those traits;
it is a rich, sweet and sumptuous confection.
Dough
2 teaspoons instant yeast,
1 cup (4 ounces) pastry flour*
1 cup (4 1/4 ounces) all-purpose flour*
3/4 teaspoon salt
2 tablespoons (5/8 ounce) potato flour
2 tablespoons (1/2 ounce) Lora Brody Dough Relaxer™
(optional, but it helps when rolling out the dough)
3/4 cup (6 ounces) water
4 tablespoons (2 ounces) unsalted butter, cut into
pieces
2 tablespoons (7/8 ounce) sugar
*Or substitute 2 cups Pie & Pastry Flour Blend for
the 1 cup each of pastry and all-purpose flours.
Filling
1 quart (21 ounces) fresh blueberries or other
berries, rinsed; or 4 cups coarsely chopped peaches,
nectarines, apples or pears, peeled or unpeeled
1/2 cup (2 ounces) Pie Filling Enhancer
Topping
1/2 cup (3 3/4 ounces) brown sugar mixed with 1
teaspoon cinnamon
2 tablespoons (1 ounce) butter, melted
1/3 cup (2 3/4 ounces) heavy cream
Manual Method: In a medium-sized mixing bowl,
combine all of the ingredients, stirring till the
dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil
your hands, and knead it for 6 to 8 minutes, or
until it's smooth, shiny and supple. Transfer the
dough to a lightly greased bowl or dough-rising
bucket, cover the bowl or bucket, and allow the
dough to rise till puffy though not necessarily
doubled in bulk, about 1 hour, depending on the
warmth of your kitchen.
Mixer Method: Combine the ingredients as above,
using a flat beater paddle or beaters, then switch
to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or
dough-rising bucket, cover the bowl or bucket, and
allow the dough to rise as directed above.
Bread Machine Method: Place all of the ingredients
into the pan of your machine, program the machine
for Manual or Dough, and press Start. Take a look at
the dough about 10 minutes before the end of the
final kneading cycle, and adjust its consistency
with additional water or flour, as necessary, to
produce a smooth, supple dough. Allow the machine to
complete its cycle.
Transfer the dough to a lightly oiled work surface.
Roll it into a rough 18 x 13-inch (approximately)
rectangle. Gently lift the rectangle into a lightly
greased 18 x 13-inch half-sheet pan, and stretch it
into the corners, forming a lip with your fingers
all around the edge.
Filling: Spread the fruit over the crust; it'll make
a single layer that covers most of the crust.
Sprinkle the Pie Filling Enhancer over the fruit.
Cover the cake with plastic wrap, and set it aside
to rise for 1 hour, or until it looks puffy.
Topping: Sprinkle the berries with the brown sugar
mixture, then drizzle the butter over the sugar.
Drizzle evenly with the heavy cream.
Bake the cake in a preheated 375°F oven for 30
minutes, or until it's golden and bubbly on top.
Yield: 16 servings.
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