A cross between a yeast bread and candied cake, you'll love this Tuscan-inspired Amish Friendship Bread Coffee Cake recipe which packs just enough sweetness with golden raisins and Calimyrna figs and topped with toasted walnuts.
Mix starter, water, flour, butter, egg, sugar, yeast and salt. The dough will be slack but continue mixing and kneading until a smooth, supple dough is formed.
Place the dough in a bowl and cover. Let the dough rise for one hour.
Gently punch down the dough and knead in the dried fruit and nuts. Shape dough into a flat ball.
In a lightly greased 9" round pan, place the dough in the center of the pan. Cover with oiled plastic wrap and let rise for one hour, or until the dough fills the sides and top of the cake pan.
In the last ten minutes of rise time, preheat the oven to 350° F (177° C).
Make the glaze and drizzle over the top of the dough.
Bake on a lower rack for 50-60 minutes, tenting the top with foil for the last 15-20 minutes to prevent over-browning.
Remove pan from oven and let rest for five minutes, then turn onto a rack to cool.
Slice the coffee cake once it has cooled completely.
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