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Homemade Yeast Coffee Cake

Name: Homemade Yeast Coffee Cake
Ingredients: 3 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 1/2 teaspoon table salt; 1/4 cup shortening or butter, softened; 1 orange or lemon rind (shredded); 1 1/4 cups warm water (110-115°F); 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 1 large egg; 1 egg white; 1 egg yolk; 1 teaspoon water; 1/2 cup semi-sweet chocolate bits; 1/2 cup finely chopped nuts; 1/4 cup granulated sugar; 1/2 cup granulated sugar; 1 orange rind (grated); 1/3 cup chopped pecans (optional); 1/3 cup granulated sugar; 2 tablespoons all-purpose flour; 2 tablespoons butter; 1 teaspoon cinnamon; 1/3 cup nuts (chopped or whole)

This simple no knead coffee cake is a must for your brunch table. Choose from three delicious toppings: chocolate-nut, orange-sugar or streusel.

Yield 1 large (9×13-inch) coffee cake or 2 small (8 or 9-inch) coffee cakes

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Ingredients

Dough

3 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon table salt
1/4 cup shortening or butter, softened
1 orange or lemon rind (shredded)
1 1/4 cups warm water (110-115°F)
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1 large egg
1 egg white

Egg wash

1 egg yolk
1 teaspoon water

Chocolate-Nut Topping

1/2 cup semi-sweet chocolate bits
1/2 cup finely chopped nuts
1/4 cup granulated sugar

Orange-Sugar Topping

1/2 cup granulated sugar
1 orange rind (grated)
1/3 cup chopped pecans (optional)

Streusel Topping

1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon cinnamon
1/3 cup nuts (chopped or whole)

Instructions

Add flour, sugar, salt, shortening (or butter) and orange/lemon rind into a large bowl. Whisk to combine; set aside.
Pour water into a mixing bowl; add yeast and stir. Let stand 3 to 5 minutes until foamy.
Add egg, egg white, and 1/2 of flour mixture to the yeast mixture. Mix on medium speed using an electric mixer (or a stand mixer with paddle attachment) for 2 minutes, or a wooden spoon/dough whisk until smooth. Stop mixer.
Add the remaining flour mixture and mix again with a spoon or dough whisk until smooth, 1 to 1 1/2 minutes. Scrape down batter from sides of bowl.
Cover; let rise in warm place until doubled, about 30 to 45 minutes.
Prepare topping. (see below)
Prepare pan(s): Grease one 9 x 13- inch pan, OR two 9-inch round layer pans, OR two 8-inch or 9-inch square pans.
Stir down raised batter in about 25 strokes; batter will be thick, somewhat sticky. Pour batter evenly in the pan(s)/ spread to edges of pan(s).
Prepare egg wash: whisk egg yolk and water. Brush over top of batter.
Sprinkle Topping evenly over batter.
With tip of spoon or fingertips, make little dents on the topping and press down almost to bottom of the pan(s). Tap pan(s) on table to settle the batter.
Cover; let rise until doubled, about 30 minutes. Preheat oven to 375°F.
Bake 30 to 40 minutes or until well browned (check after 20 minutes).
Remove from pan(s) and cool on wire rack.

Topping (choose one)

Chocolate-Nut: Add all ingredients to a bowl. Mix to combine.
Orange-Sugar: Add all ingredients to a bowl. Mix to combine.
Streusel: Add sugar, flour, butter and cinnamon to a bowl. Using a pastry cutter, blend all ingredients together. Add nuts, mix to combine.

Notes

Photo by Laura Kasavan.

Review & Comments

Amy | 11/23/2024 Reply

This was my first time making this recipe. I did make it in a 13×9inch pan verses 2 smaller pans.
I doubled the cinnamon pecan topping bc I love topping. It turned out wonderfully. I zested 1 whole lemon ( not shred it) think that needs to be edited in this recipe. It’s a very light coffee cake with a hint of lemon. I will be making this again!

Shabaritha | 3/6/2015 Reply

This is my favorite recipe!!

Shashi | 3/11/2014 Reply

Yum! This sounds amazing with the orange and lemon!