Batterway Cinnamon-Crunch Coffeecake
This recipe makes 1 large or 2 smaller coffeecakes
|Bread Flour||3 cups|
|Soft Shortening||1/2 cup|
|Active Dry Yeast||4+1/2 tsp|
Have water at 110°-115°F and all other ingredients at room temperature.
Measure the first 4 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the eggs, vanilla, and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1½ minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Meanwhile prepare Topping, and grease one 9 x 13 x 2-inch pan, OR two 8- or 9-inch square pans.
Cinnamon-Crunch Topping: Mix 1/2 cup crushed (1½ cup uncrushed) wheat, corn or rice cereal flakes, 1/2 cup sugar, 1/2 tsp cinnamon, 3 TBSP melted butter or margarine.
Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Add topping, and press down almost to bottom of the pan. Tap pans on table to settle the batter. Let rise until doubled...about 20 to 30 minutes. Bake 20 to 30 minutes or until well browned, in preheated 375°F oven. Remove from pans and cool on racks.
*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.