Best 4 Tuscan Style Coffeecake Recipes

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Indulge in the rustic charm of Tuscany with our collection of authentic Tuscan-style coffee cake recipes. Embark on a culinary journey through the heart of Italy as you explore the rich flavors and aromas that define this classic treat. From the traditional Schiacciata alla Fiorentina to the delectable Torta di Riso, each recipe captures the essence of Tuscany's rich culinary heritage. Whether you're a seasoned baker or just starting out, these recipes offer a delightful baking experience and a taste of Italy's beloved coffee cake tradition. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure, creating memories and moments to cherish over a cup of coffee and a slice of Tuscan-style coffee cake.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN LEMON COFFEE CAKE



Italian Lemon Coffee Cake image

"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!

Provided by Kim's Cooking Now

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 8

Number Of Ingredients 10

¼ cup sliced almonds
2 eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup freshly squeezed lemon juice
1 lemon, zested
1 ½ cups all-purpose flour
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
⅓ cup powdered sugar
1 ½ teaspoons lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
  • Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
  • Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g

TUSCAN-STYLE COFFEECAKE



Tuscan-Style Coffeecake image

This recipe is from The King Arthur Flour Company. I ordered the European-style artisan flour and it was on the back of the package. Very yummy. I am making it for the second time and, trust me, small slices will be very satisfying.

Provided by Healthy Debbie

Categories     Breads

Time 2h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 18

bread dough
1 cup water
3 tablespoons water
3 3/4 cups european-style artisan bread flour
1/4 cup butter (unsalted)
1 large egg
2 tablespoons sugar
2 tablespoons instant yeast
1 1/4 teaspoons salt
1/4 teaspoon vanilla extract
nut and dried fruit filling
1 cup toasted walnuts, coarsely chopped
3/4 cup chopped dates
3/4 cup golden raisin
sugar, topping
2 tablespoons sugar
1/2 teaspooon vanilla extract
2 teaspoons water

Steps:

  • Combine the dough ingredients, mixing and kneading to form a smooth supple dough. Place the dough in a bowl, cover, and let it rise abouit 1 hour.
  • For the nut and dried fruit fillling: mix 1 cup toasted walnuts, coarsely chopped. 3/4 cup raisins, 3/4 cup golden raisins.
  • Gently deflate the dough and knead in the nuts and fruit. Shape the dough into a flat ball, and place it in a 9-ionch round pan. Cover the pan and allow the loaf to rise for 30 minutes or till it barely crests over the top of the pan.
  • Combine the sugar, vanilla, and water. Drizzle over the top of the risen bread. Bake the bread in a preheated 350-degree over for 35-45 minutes, until it's golden brown and the internal temperature registers 190 degrees. Remove it from the oven, wait 5 minutes, then carefully turn it out of the pan. Allow it to cool before cutting.Yield: 1 round loaf.

PLUM STREUSEL COFFEECAKE



Plum Streusel Coffeecake image

With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.

Categories     Cake     Food Processor     Mixer     Dairy     Breakfast     Brunch     Dessert     Bake     Vegetarian     Plum     Walnut     Fall     Gourmet

Number Of Ingredients 17

For streusel
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 cup walnuts
3/4 stick (6 tablespoons) unsalted butter, cut into pieces and softened
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
For cake batter
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 pound plums (4 to 5 medium), sliced
confectioners' sugar for sifting over cake

Steps:

  • Preheat oven to 350°F. and butter and flour a 9-inch round or square baking pan at least 2 inches deep.
  • Make streusel:
  • In a food processor pulse together streusel ingredients until combined well and crumbly.
  • Make cake batter:
  • In a bowl with an electric mixer beat butter with sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition, and vanilla. Sift in flour with baking powder and salt and beat until just combined.
  • Spread cake batter in pan, smoothing top, and arrange plum slices over it in slightly overlapping concentric circles. Sprinkle streusel over plum slices and bake cake in middle of oven 1 hour, or until a tester comes out clean. Coffeecake may be made 1 week ahead: Cool cake completely in pan on a rack and freeze, wrapped well in plastic wrap and foil. Reheat cake, unwrapped but not thawed, in a preheated 350°F. oven until heated through, 35 to 40 minutes. Cool cake slightly on a rack and sift confectioners' sugar over it. Serve coffeecake warm or at room temperature.

ITALIAN COFFEE CAKE



Italian Coffee Cake image

This recipe is from my friend Claudia who makes the best desserts. This is a fluffy, yummy coffee cake.

Provided by Debbie Fontana

Categories     Cakes

Time 50m

Number Of Ingredients 12

2 1/2 c flour
3/4 c white sugar
1 c brown sugar, firmly packed
1 tsp salt
2/3 c vegetable oil
1 egg, well beaten
1 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 c buttermilk
3/4 c chopped nuts
1 tsp cinnamon

Steps:

  • 1. Mix flour, sugar, brown sugar and salt. Then add oil. Blend well and take out 3/4 cup of mixture and set aside.
  • 2. Add egg, baking powder, baking soda, nutmeg and buttermilk to remaining mixture. Mix well.
  • 3. Add nuts and cinnamon to set aside mixture. This will be the topping.
  • 4. Pour batter into prepared 9x13 pan. Sprinkle topping on cake batter. Bake at 350 for 30 minutes. Eat warm or cold.

Tips:

  • Use a handheld or stand mixer fitted with the paddle attachment to mix the batter. This will help to incorporate air and create a light and fluffy coffee cake.
  • Do not overmix the batter. Overmixing can result in a tough coffee cake.
  • If you do not have a bundt pan, you can use a 9x13 inch baking pan. Just be sure to adjust the baking time accordingly.
  • The coffee cake is best served warm from the oven. However, it can also be stored at room temperature for up to 3 days.
  • To reheat the coffee cake, simply microwave it for 10-15 seconds, or until warmed through.

Conclusion:

Tuscan-style coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. With its moist crumb and sweet, nutty flavor, this coffee cake is sure to please everyone. So next time you are looking for a special breakfast or brunch dish, give this recipe a try. You won't be disappointed!

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