This coffee cake is prepared more like a sweet bread dough than the standard crumb-topped coffee cake. The yeasted dough rises overnight in the refrigerator, making it easier to tackle in the morning for a fancy breakfast or celebratory brunch. Just roll it out, top it with the apple and candied ginger filling, braid, and let rise again. Bake the cake and drizzle on a sweet vanilla glaze for the final touch.
Special equipment: You will need a pastry brush, parchment paper, and an instant-read thermometer for this recipe.
Game plan: Both the dough and the filling are refrigerated overnight and then assembled the next day before baking, so plan accordingly.
This recipe was featured as part of our Crunchy, Swirly, and Yeasty Coffee Cakes for Mother’s Day.
For the filling:
To assemble and for the glaze: