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Homemade Yeast Coffee Cake

Homemade Yeast Coffee Cake
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.

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Review & Comments

Shabaritha | Reply

This is my favorite recipe!!

Shashi | Reply

5 stars
Yum! This sounds amazing with the orange and lemon!

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