A Tradition in Family Baking

Caramel Crown CoffeeCake

Caramel Crown CoffeeCake
A moist caramel "crown" tops this delicious bubble coffeecake.

This recipe makes One 10-inch Bundt coffeecake
Ingredients
  • 4+1/2 to 5 cups Bread Flour
  • ½ cup Sugar
  • 4+1/2 tsp Active Dry Yeast
  • 1 tsp Salt
  • ¾ cup Milk
  • ½ cup Water
  • ½ cup Shortening
  • 2 Eggs

FILLING

  • 1+1/2 cups Packed brown sugar
  • ⅓ cup Evaporated milk
  • ⅓ cup Butter or margarine
  • 2 TBSP Corn syrup
  • 1 cup Flaked coconut
  • ½ cup Chopped walnut or pecans
Instructions
  1. This recipe is featured at Fake Ginger.

  2. In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (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 firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  3. Prepare Filling: In medium saucepan, combine brown sugar, evaporated milk, butter and corn syrup. Cook over low heat, stirring occasionally, until sugar has dissolved and butter has melted; set aside.

  4. Punch down dough. Divide into pieces the size of a walnut; shape each piece into a smooth ball. Pour one third of Filling into well greased 12-cup Bundt® pan. Sprinkle with half of coconut and walnuts. Place half of the balls in pan. Pour one third of Filling over balls; sprinkle with remaining coconut and walnuts. Add remaining balls; pour remaining Filling on top. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 45 to 50 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm or cold.

  5. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

 

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