Rich Coffee Cake with Berry Filling

Name: Rich Coffee Cake with Berry Filling
Yield: Serves 16 to 20 (Makes 2 small cakes, each serves 8 to 10)
Ingredients: 2 packages, dry active yeast (4 1/2 scant teaspoons); 1/4 cup, water (warm, 110 to 115 degrees); 1/2 cup, granulated sugar; 4 , large eggs; 2 tablespoons, milk; 1 teaspoon, vanilla extract; 4 1/4 cups, unbleached all-purpose flour; 2 1/4 teaspoons, table salt; 1/2 pound (227 grams), unsalted butter (2 sticks), cut into 1-inch pieces and slightly softened; 1 , large egg; 1 teaspoon, heavy cream (preferably) or whole milk; 1/3 cup packed, light brown sugar; 1 tablespoon, granulated sugar; 1/2 cup, unbleached all-purpose flour; 1/2 teaspoon, ground cinnamon; 1/4 teaspoon, table salt; 5 tablespoons, butter (cold), cut into 8 pieces; 3/4 cup, confectioners' sugar, sifted; 3 1/2 teaspoons, milk; 1/2 teaspoon, vanilla extract; 12 ounces (340 grams), fresh raspberries or frozen raspberries, or fresh or frozen blueberries (about 2 1/2 cups); 3 tablespoons, granulated sugar; 2 tablespoons, lemon juice from 1 lemon; Pinch, table salt; Pinch, ground cinnamon; 1 1/2 tablespoons, cornstarch dissolved in 2 tablespoons water

Desserts or Baked Goods
Fruit
Breakfast & Brunch
Cakes

Appears in Cook's Illustrated November/December 1998

To give this rich, breadlike coffee cake a tender crumb and a melt-in-your-mouth texture, use plenty of butter, mix the dough very thoroughly, and make sure you let it rise twice.

SERVES 16 to 20 (Makes 2 small cakes, each serves 8 to 10)

TIME 1¾ hours, plus 1½ to 2 hours rising and 20 minutes cooling

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