Crunchy Cinnamon Coffee Cake
A delicious coffee cake, ready to eat in only an hour!
Yield: One 13x9-inch coffeecake
Ingredients
- ½ cup water
- ½ cup milk
- 1 egg
- ¼ cup butter
- 3 cups all-purpose flour
- ½ tsp salt
- ⅓ cup sugar
- 2¼ tsp (one package) RED STAR Platinum Yeast
Topping
- ½ cup all-purpose flour
- ½ cup butter, firm
- ½ cup sugar
- 1 tsp cinnamon
- ½ cup nuts
- 2-3 cups berries (optional)
Instructions
- Preheat Oven to 375°F
- 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.
- 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.
- Recipe featured at Tutti Dolci.
Notes
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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