Recipes > Cinnamon Crunch Yeast Coffee Cake Find A Store Cinnamon Crunch Yeast Coffee Cake A slightly sweet no knead coffee cake studded with a cinnamon-crunch topping. Print Recipe Pin Recipe 0 Reviews IngredientsDough1/2 cup granulated sugar1 teaspoon table salt3 cups all-purpose flour1/2 cup shortening (softened)1 cup warm water (110-115°F)1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast2 large eggs1 teaspoon vanillaTopping1/2 cup crushed wheat, corn or rice cereal flakes (or 1 1/2 cups uncrushed)1/2 cup granulated sugar1/2 teaspoon ground cinnamon3 tablespooons melted butter or margarine InstructionsMeasure the sugar, salt, flour and shortening into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Stir; let stand 3 to 5 minutes. Add the eggs, vanilla, and 1/2 the flour-mixture. Measure the sugar, salt, flour and shortening into a bowl; blend. Set aside. In a stand mixer bowl, add water and yeast. Stir; let stand 3 to 5 minutes. Add the eggs, vanilla, and 1/2 the flour-mixture. Beat 2 minutes on medium speed. Add the remaining flour mixture and beat again until smooth, about 1 to 1½ minutes. Scrape down batter from sides of bowl. (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk.) Cover. Let rise in warm place until doubled, about 30 minutes.Prepare topping: combine topping ingredients in bowl. Set aside.Grease one 9×13-inch pan, OR two 8- or 9-inch square pans.Beat down raised batter with spoon in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pan(s). Sprinkle topping evenly over batter. With fingers, make dents on topping, pressing down almost to bottom of the pan. Tap pan(s) on table to settle the batter. Let rise until doubled, about 20 to 30 minutes. Preheat oven to 375°F. Bake 20 to 30 minutes. Remove from pan(s) and cool on rack. NotesPhoto by Stephie Cooks. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
