Heart-Shaped Coffee Cake
I enjoy making this lovely coffee cake for anniversaries, Valentines Day and other special occasions. I found the recipe more than 30 years ago, and Ive been making it ever since. The delicious treat is a hit with family and friends. -Norma Hammond, Leland, Iowa
I enjoy making this lovely coffee cake for anniversaries, Valentines Day and other special occasions. I found the recipe more than 30 years ago, and Ive been making it ever since. The delicious treat is a hit with family and friends. -Norma Hammond, Leland, Iowa
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 cups confectioners' sugar
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
- filling:
- icing:
- 1/2 cup sugar
- 2 eggs beaten
- 1/4 oz active dry yeast
- 1/4 cup warm water 110 deg to 115 deg
- 1 cup warm milk 110 deg to 115 deg
- 3/4 cup butter melted, divided
- 3-1/2 to 4 cups all-purpose flour
- 1/2 cup walnuts finely chopped
- 2 tablespoons butter softened
- 5 to 6 tablespoons milk
- Carbohydrate 85.3274636956023 g
- Cholesterol 85.3738295947109 mg
- Fat 22.5208857839943 g
- Fiber 0.851041667267651 g
- Protein 9.62382829878276 g
- Saturated Fat 11.7164998095935 g
- Serving Size 1 1 (245g)
- Sodium 4335.63073271823 mg
- Sugar 84.4764220283347 g
- Trans Fat 1.83915128339316 g
- Calories 565 calories
Step-by-step
- In a bowl, dissolve yeast and water. Add milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15-in. x 10-in. rectangle. Brush with remaining butter. Combine filling ingredients; sprinkle over each rectangle to within 1/2 in. of edges.
- Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on two greased baking sheets. Fold each roll in half lengthwise with seams touching, with one side 1-1/2 in. longer than the other.
- With scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat; arrange into a heart shape. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 15-20 minutes or until golden brown. Cool on wire racks.
- For icing, in a small bowl, cream butter, sugar and vanilla; add milk. Drizzle over hearts.
Dough Substitutions and Mixing Mechanics
Swapping unbleached all-purpose flour for bread flour alters the chew of this pastry by introducing higher protein content, yielding a denser crumb that holds intricate shapes better. Water temperature matters during yeast activation; monitor the liquid with an instant-read thermometer to ensure it registers between 110 and 115 degrees Fahrenheit. Exceeding 120 degrees kills the yeast organism, while cold water stalls fermentation entirely. Kneading develops the gluten network until the mass feels smooth and elastic, typically requiring six to eight minutes of manual work. Letting the dough rise inside an oiled bowl prevents sticking, and turning the dough once coats the surface to stop a dry skin from forming.Shaping Techniques and Pairings
Rolling each dough portion into a 15-inch by 10-inch rectangle ensures even distribution of the cinnamon-walnut filling before the jelly-roll technique is applied. Scissors make the precise cut down the middle for the heart formation, requiring clean snips that leave the ends intact. Baking at 350 degrees Fahrenheit for 15 to 20 minutes browns the exterior without scorching the butter-laden filling. Serving this pastry alongside bitter espresso or high-acidity black coffee cuts through the rich sweetness of the confectioners' sugar icing. Fresh citrus fruit or tart berries provide a bright acidic contrast to balance the heavy fats present in the butter and nuts.Dietary Adjustments
Replacing dairy milk with canned coconut milk or plain almond milk accommodates plant-based diets, though fat ratios will shift the dough's tenderness. Commercial egg replacers or flax eggs modify the binding properties, requiring slight adjustments to the flour quantity if the mixture becomes too wet during the initial incorporation phase.
