Platinum Instant Sourdough Spiced Coffee Cake
This delicately spiced coffee cake is leavened with yeast instead of baking powder, which makes for a longer prep time but more than makes up for it in complex flavor. The crumble is laced with spicy candied ginger which bakes up soft in the coffee cake and adds a nice little kick to this delicious treat.
Yield: One 8x8-inch cake
For the dough:
- 1 cup milk
- 1 packet Platinum Instant Sourdough Yeast
- ¾ cup butter, melted
- ¼ cup vegetable oil
- 2 large eggs, room temp
- 3 cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
For the crumble filling/topping:
- ¾ cup brown sugar
- 1 cup all-purpose flour
- 1Tablespoon ground cinnamon
- Pinch sea salt
- ½ cup chopped candied ginger
- 6 Tablespoons butter, melted
- Step 1: In a large bowl, combine the warm milk, oil and yeast. Add the melted butter and eggs, whisk to combine. Sift the remaining ingredients and add to the milk mixture. Mix with a wooden spoon or rubber spatula until fully combined. The dough should be thick and very sticky, but should still start to come away from the sides of the bowl. Scrape the dough into a clean bowl that has been greased, and cover with plastic and a towel. Let it rise in a warm spot until doubled, about 1 hour.
- Step 2: While the dough is rising, make the crumble filling/topping. Combine all of the ingredients in a medium bowl and stir until it resembles a sandy crumble. Set aside until the dough is doubled in size.
- Step 3: Using a rubber spatula, give the risen dough a gentle stir to slightly deflate it and redistribute the gasses. Scoop a little less than half of the dough into a greased 8x8 pan. Using the spatula, press the dough into the bottom of the pan, creating an even layer.
- Step 4: Sprinkle half of the crumble mixture over the bottom layer of dough in the pan, making sure to press it in and spread it evenly. Gently top the crumble layer with the remaining dough, using your hands to distribute the dough in an even layer, covering all of the middle crumble. Finally, top the dough with the remaining crumble.
- Step 5: Pre-heat oven to 350°F. Cover the pan loosely with plastic and a towel and let it rise in a warm spot until doubled, about 45 minutes to 1 hour. Remove the towel and plastic and very gently place the pan in the pre-heated oven. Bake for 45 minutes, and check for doneness by inserting a toothpick in the center. The toothpick should come out clean with a few crumbs attached. If there is still wet batter, continue baking for another 5-10 minutes until it is cooked in the center and a deep golden brown on top. (Be careful not to overbake or it will dry out) Enjoy the cake warm or at room temp with your favorite tea or coffee.
- Recipe in partnership with Chef Ryan Scott.