Caramel Crown Coffee Cake
A moist caramel "crown" tops this delicious bubble coffee cake.
Yield: One 10-inch coffee cake
For the dough:
- 4½ to 5 cups all-purpose flour
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
- ½ cup sugar
- 1 tsp salt
- ¾ cup milk
- ½ cup water
- ½ cup shortening
- 2 eggs
For the filling:
- 1½ cups packed brown sugar
- ⅓ cup evaporated milk
- ⅓ cup butter or margarine
- 2 Tbsp corn syrup
- 1 cup flaked coconut
- ½ cup chopped walnuts or pecans
- In large mixer bowl, combine 2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe container, 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 greased bowl and turn to grease top. Cover; let rise until dough tests ripe, about an hour.
- 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.
- 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/pecans. Place half of the balls in pan. Pour one third of Filling over balls; sprinkle with remaining coconut and walnuts/pecans. Add remaining balls; pour remaining Filling on top. Cover; let rise in warm place until indentation remains after lightly touching, about 30 minutes. 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.
- 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.
- This recipe is featured at Fake Ginger.