- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon granulated sugar
- 1/4 cup warm water (100° to 110°)
- 1/3 cup fat-free milk
- 2 teaspoons vanilla extract, divided
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole-wheat flour
- 1/3 cup granulated sugar
- 3 tablespoons chilled butter or stick margarine, cut into small pieces
- 3/4 teaspoon salt
- Cooking spray
- 1 1/2 cups dried Calimyrna or Black Mission figs (about 12 ounces)
- 1/2 cup fresh orange juice (about 1 orange)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- calories 208
- caloriesfromfat 13 %
- fat 3.1 g
- satfat 1.6 g
- monofat 0.9 g
- polyfat 0.4 g
- protein 4 g
- carbohydrate 43 g
- fiber 4.2 g
- cholesterol 20 mg
- iron 1.5 mg
- sodium 142 mg
- calcium 45 mg
How to Make It
Dissolve yeast and 1/2 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Stir in milk, 1 teaspoon vanilla, and egg. Lightly spoon the flours into dry measuring cups; level with a knife. Place flours, 1/3 cup sugar, butter, and salt in a food processor; pulse 5 times or until blended. With the processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times (dough will feel tacky).
Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until the dough is almost doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Trim the stems off figs. Combine 1 teaspoon vanilla, figs, and orange juice in food processor; process until finely chopped. Set aside.
Punch the dough down; cover and let rest 5 minutes. Roll dough into a 15 x 10-inch rectangle on a floured surface. Spread the fig mixture evenly over dough, leaving a 1-inch margin along one long edge. Roll up the rectangle tightly, starting with the opposite long edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the roll, seam side down, on floured surface; split roll in half lengthwise using a serrated knife. Working on a 12-inch pizza pan coated with cooking spray, coil one half of the dough, cut side up, around itself in a spiral pattern. Place the other half of dough, cut side up, at the end of the first strip, pinching the ends together to seal; continue coiling the dough to form a circle. Cover and let rise 1 hour or until the dough is doubled in size.
Preheat oven to 350°.
Bake at 350° for 30 minutes or until golden. Place cake on a serving plate. Combine powdered sugar and lemon juice in a small bowl; drizzle over hot cake. Serve warm or at room temperature.
Note: The coffeecake dough can be made ahead of time.