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Crunchy Cinnamon CoffeeCake

A delicious coffeecake, ready to eat in only an hour!

 

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This recipe makes One 13 x 9 coffeecake
Ingredients
Water1/2 cup
Milk1/2 cup
Egg1
Butter1/4 cup
Bread Flour3 cup
Salt1/2 tsp
Sugar1/3 cup
Active Dry Yeast4+1/2 tsp
Topping
All Purpose Flour1/2 cup
Butter, firm1/2 cup
Sugar1/2 cup
Cinnamon1 tsp
Nuts1/2 cup
Berries (optional)2-3 cups
Directions

This recipe is featured at Tutti Dolci.

 

Preheat Oven to 375°F


In large mixer bowl, combine 1+1/2 cups flour, yeast, 1/3 cup sugar, and salt; mix well. In saucepan heat milk, water, and butter until very warm (120°-130° F); butter does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining 1+1/2 cups flour to make a stiff batter. Spread in well-greased 13 x 9-inch cake pan. Cover; let rise in warm place for 25 minutes.
 

Prepare Topping: Combine 1/2 cup sugar, 1/2 cup flour, nuts and cinnamon. Cut in butter with pastry blender until particles are the size of small peas. (Optional: Arrange berries over dough.) Sprinkle topping over batter. With back of spoon make random indentations in batter. Bake at 375º F for 20 to 25 minutes. Serve warm or cold.

 

*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.

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