This is a recipe for an old-fashioned kind of coffecake. It's basically a yeasted dough similar to danish dough but not quite as rich. Then, there is a custard filling and a crumb topping. And it's huge! If you make the whole recipe it's twenty servings. When I saw the photo of it at the King Arthur site it looked like there was very little custard compared to all the dough. So I decided that I was either going to double the custard recipe or come up with a different filling. I decided on whipped cream for the filling because I had something similar in Ireland and it was delicious. I also changed the topping from the crumb version to a powdered sugar icing to make it a bit moister.
The coffeecake was delicious the first day, but by the second day it had really dried out. I would make half the recipe next time and only fill it right before serving so I could keep it wrapped tightly in plastic wrap. If you're having a brunch or something this would be perfect because it is so large.
Jill and I baked this together so check out her version. She followed the original recipe so you can get an idea of how it's supposed to look.

The amount of filling in yours looks perfect! I think the custard mixed with whipped cream might be the ultimate filling for this. Thanks for making this with me!
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