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Batterway Coffeecake

This simple no knead coffeecake is a must for your brunch table.

 

Recipe featured at Tutti Dolci.

5
Average: 5 (2 votes)
This recipe makes 1 large or 2 smaller coffeecakes
Ingredients
Bread Flour3+1/2 cup
Sugar1/3 cup
Salt1/2 tsp
Shortening, soft1/4 cup
Orange or lemon rind, shredded1
Water1+1/4 cups
Active Dry Yeast4+1/2 tsp
Egg1
Egg white1
Directions

Have water at 110°-115°F and all other ingredients at room temperature.

 

Measure the first 5 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 egg, egg white, 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 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...20 to 30 minutes. Meanwhile prepare Topping, and grease one 9 x 13- inch pan, OR two 9-inch round layer pans, or two 8- or 9-inch square pans.

 

Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Add 1 tsp water to egg yolk; blend. Brush on cakes. Add topping. With tip of spoon or fingertips, make little dents on the Topping and press down almost to bottom of the pan. Tap pans on table to settle the batter. Let rise until doubled...about 30 minutes. Bake 30 to 40 minutes or until well browned (check after 20 minutes), in preheated 375°F oven. Remove from pans and cool on racks.

 

Chocolate-Nut Topping:  1/2 cup semi-sweet chocolate bits, 1/2 cup finely chopped nuts, 1/4 cup sugar.

 

Orange-Sugar Topping: 1/2 cup sugar, grated rind of 1 orange mixed together.

 

Streusel:  1/3 cup sugar, 2 TBSP flour, 2 TBSP butter, 1 tsp cinnamon, 1/3 cup chopped nuts.

 

 

 

Comments

Yum! This sounds amazing with

5

Yum! This sounds amazing with the orange and lemon!

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