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Granola Crunch Coffeecake

Start the day right with this easy coffeecake - granola and sunflower nuts add the crunchy nutrition.


This recipe makes One 13x9 - inch coffeecake
Flour3 cups
Active Dry Yeast4+1/2 tsp
Granola1/2 cup
Sugar1/3 cup
Salt1/2 tsp
Milk1/2 cup
Water1/2 cup
Shortening1/4 cup
Sugar1/2 cup
Flour1/2 cup
Sunflower Nuts1/2 cup
Cinnamon1 tsp
Butter or margarine, melted1/4 cup

This recipe is featured at Food Wanderings.


In large mixer bowl, combine 1+1/2 cups flour, yeast, granola, sugar and salt; mix well. In saucepan, heat milk, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Cover; let rise in warm place until light and doubled, about 45 minutes. Prepare Topping by combining all ingredients; mix well. Stir down batter; spread evenly into greased 13 x 9- inch baking pan. Sprinkle with Topping; with back of teaspoon, press into batter to make random indentations. Cover; let rise in warm place until light, about 30 minutes. Bake in preheated oven at 375°F for 30 to 35 minutes until golden brown. Serve warm or cold.  {Photo shows homemade granola with blueberries - see Food Wanderings post for granola recipe}


You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - 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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