Granola Crunch Coffee Cake
Start the day right with this easy coffee cake - granola and sunflower nuts add a nice crunch.
Yield 1 (9x13-inch) coffee cake
For the cake:
- 3 cups all-purpose flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
- 1/2 cup granola
- 1/3 cup granulated sugar
- 1/2 teaspoon table salt
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup shortening
- 2 large eggs
Topping
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup sunflower nuts
- 1 teaspoon ground cinnamon
- 1/4 cup butter or margarine (melted)
In stand mixer bowl, add 1 1/2 cups flour, yeast, granola, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt); add to flour mixture. Add eggs. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Gradually stir in enough remaining flour to make a stiff batter.(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 light and doubled, about 45 minutes.
Prepare topping: Combining all ingredients; mix well.
Preheat oven to 375°F.
Stir down batter; spread evenly into greased 13x9- 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 for 30 to 35 minutes until golden brown. Serve warm or cold.