Granola Crunch Coffee Cake
Start the day right with this easy coffee cake - granola and sunflower nuts add a nice crunch.
Yield: One 9x13-inch coffee cake
For the cake:
- 3 cups all-purpose flour
- 1 package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- ½ cup granola
- ⅓ cup sugar
- ½ tsp salt
- ½ cup milk
- ½ cup water
- ¼ cup shortening
- 2 eggs
For the topping:
- ½ cup sugar
- ½ cup all-purpose flour
- ½ cup sunflower nuts
- 1 tsp cinnamon
- ¼ cup butter or margarine, melted
- In large mixer bowl, combine 1½ cups flour, yeast, granola, sugar and salt; mix well. In saucepan, heat milk, water and shortening to 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 stiff batter. Cover; let rise in warm place until light and doubled, about 45 minutes. Prepare Topping by combining all ingredients; mix well. Stir down batter; spread evenly into greased 13 x 9- 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 in preheated oven at 375°F for 30 to 35 minutes until golden brown. Serve warm or cold.
- You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - 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.
- This recipe is featured at Food Wanderings.
Photo shows homemade granola with blueberries - see Food Wanderings post for granola recipe