A Tradition in Family Baking

Crunchy Cinnamon CoffeeCake

Crunchy Cinnamon CoffeeCake
A delicious coffeecake, ready to eat in only an hour!
Yield: One 13x9-inch coffeecake
  • ½ cup water
  • ½ cup milk
  • 1 egg
  • ¼ cup butter
  • 3 cup all purpose flour
  • ½ tsp salt
  • ⅓ cup sugar
  • 4½ tsp Red Star Active Dry Yeast

  • ½ cup all purpose flour
  • ½ cup butter, firm
  • ½ cup sugar
  • 1 tsp cinnamon
  • ½ cup nuts
  • 2-3 cups berries (optional)
  1. Recipe featured at Tutti Dolci.

  2. Preheat Oven to 375°F

  3. In large mixer bowl, combine 1½ cups flour, yeast, ⅓ 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 1½ cups flour to make a stiff batter. Spread in well-greased 13x9-inch cake pan. Cover; let rise in warm place for 25 minutes.

  4. Prepare Topping: Combine ½ cup sugar, ½ 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 375ºF for 20 to 25 minutes. Serve warm or cold.

  5. *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 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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