Happy birthday to my mom! She requested I make a coffee cake that she remembered from her childhood. She said the Dugan’s Man used to come around the house selling breads and cakes, and her father’s favorite was a coffee cake with cinnamon, almond paste, and raisins. She rarely got to eat it because it was her dad’s and You Do Not Touch Carl’s Stuff.
She found this recipe on Simply Recipes, thought it looked right, and asked me to make it. I did, and it turned out really, really well. So well, in fact, that I’m considering making it again this weekend. (It’s really good.)
My mom says it’s almost exactly like the coffee cake she remembers from the Dugan Man. So: Dugan-ish Coffee Cake.
For more information about the Dugan Brothers’ Bakery:
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1/2 cup whole milk
1/4 cup butter (half a stick)
1/4 cup granulated white sugar
1/2 tsp ground cardamom
1 package yeast (2 1/4 tsp) dissolved in 2 Tbsp warm water
2 cups AP flour, plus extra
1 large egg, lightly beaten
1 tsp kosher salt
1 Tbsp butter, melted
2 Tbsp brown sugar, packed
1/2 Tbsp granulated white sugar
1 tsp cinnamon
dash of table salt
1/2 cup raisins
1/4 cup slivered almonds
2 Tbsp almond paste (like 30 grams by weight. ish)50 grams of almond paste (it tastes better with more)
1 large egg yolk
1 Tbsp whole milk
1/2 c powdered sugar
1 Tbsp water
dash of table salt
Scald the milk (heat in a pot over medium heat until steaming but not boiling) and take off the heat, then stir in the butter, sugar, and cardamom. Pour into the bowl of a stand mixer (or a mixing bowl if kneading by hand). Stir in the yeast mixture and egg by hand, then add in the salt.
Add one cup of flour to the bowl. Attach the dough hook and turn the mixer on low. Once incorporated, gradually add the second cup. Turn the mixer up to medium speed. Add more flour if necessary. You want the dough to pull away from the sides of the mixer, but keep the dough soft. (I added another 1/4 cup flour to mine.) Run the mixer for 5 minutes, or knead by hand for 5-7 minutes.
Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place for an hour or until doubled in size.
Turn the dough out onto a work surface dusted with flour. Press dough out into an 8-inch by 16-inch rectangle. (If it fights you, let it relax for 5 minutes and give it another go.)
Brush the dough with the melted butter, leaving a half-inch border around the edges. Mix together the sugars and cinnamon with a dash of table salt, then spread evenly over the dough. Sprinkle the raisins and almonds evenly over the dough. Either tear the almond paste into little bits and distribute them evenly or roll the paste out into a very, very thin sheet and drape over the dough.
Starting at the back, slowly and carefully roll the long end up towards you. Flatten the seam on the bottom as well as you can, then transfer to a baking sheet lined with parchment paper. Shape the tube into a ring and work the ends together.
Using kitchen shears, cut the dough most of the way through at about 1-inch increments on a slant. Pull each piece out or into the circle, alternating. It will look (vaguely) like a wreath.
Cover with plastic wrap and place back in your proofing spot for a half hour.
Heat the oven to 350. Whisk the egg and milk together, then brush over the dough. Bake for 30 minutes.
Carefully remove to a rack and let cool completely. Whisk together powdered sugar, water, and a dash of table salt to make a glaze. (Add more water or powdered sugar if the glaze is too thick or thin.) Drizzle over cooled pastry in zig-zags.
Serve in sliced with a smear of softened butter (and maybe an extra sprinkle of salt if you’re me).