World's Quickest Yeasted Coffee Cake : Free And Easy Bake-Along #34

Time for our Bake-Along and my turn to select a recipe. Since I have always wanted to bake World's Quickest Yeasted Coffee Cake, so that's my selection for this week. This is a super easy and quick way of enjoying a slice of bread, though why is it called coffee cake and not coffee bread? After all, it uses yeast. Well, since it is called yeasted coffee cake, I suppose that makes perfect sense. Though I still think that "bread" would be more appropriate than "cake"! What do you think???

Cake or bread, it does not matter, when the end-result is just wonderful. 

The recipe uses all-purpose flour, but I substitute with bread flour instead. And it uses quite a lot of yeast, I did thought of reducing the yeast amount, but decided against it at the last moment, since this bread is to be baked in a cold oven, I suppose that amount of yeast used would help it to rise more in a shorter time.  Lena and Zoe has given me some tips that this bread is extremely sweet since both of them have baked this earlier than me. So I have adjusted the sugar amount (refer to the recipe below, my changes in purple), and sweetness turned out just right. Thank you, girls!  And I have used walnuts instead of pecans.

The texture of the bread is moist and very soft. Even though the bread did not rise really high as what I was expecting, especially with the amount of yeast used, but the bread is very soft and really nice. The topping is sticky and goey and absolutely delicious, the walnuts added a crunchy, delightful nutty taste in every bite. 

A lovely bread, great for breakfast and for a tea-time break. Very easy, quick and really simple to make.

Overall review :  Good. Great when eaten fresh from the oven. When left overnight, it has gone a little stale, just like most breads. Reheat before eating.

Please visit my baking buddies, Lena and Zoe and all our friends who has baked along with us in the linky below. 

Bake-Along will be taking a month-long break and we shall be back on 12th November. For our next bake, we will be baking based on a theme bake, Theme : Linzer Tart. The linky will start on 12th November right up to 18th November. Do join us, everyone's welcome.

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World's Quickest Yeasted Coffee Cake
(adapted from : Cake Keeper Cakes by Lauren Chattman)

Serves 9

3/4 cup whole milk

4 tablespoons (1/2 stick) unsalted butter

2 envelopes (1-1/2 tablespoons) instant yeast

1-3/4 cups unbleached all-purpose flour

1/2 teaspoon salt

1/4 cup granulated sugar (I use 2 tablespoons)

1 teaspoon ground cinnamon

1/3 cup dark corn syrup (I use 3 tablespoons golden syrup)
3/4 cup packed light brown sugar (I use 3 tablespoons)

3/4 cup finely shopped pecans 

1. Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
2. Heat the milk and 2 tablespoons butter in a small saucepan until the butter is melted and the milk is very warm to the touch. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with an electric mixer on medium-low speed until you have a sticky dough. Press the dough into the prepared pan.
3. Combine the granulated sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugar evenly over the batter.
4. Melt the remaining 2 tablespoons of butter. Combine the corn syrup, brown sugar, and melted butter in a medium bowl and stir. Spread over the dough. Sprinkle pecans evenly across the top.
5. Place the pan in a cold oven. Turn the heat to 350 degrees F. Bake until the cake is golden and set in the center, 25 to 30 minutes. Let cool slightly and serve warm.

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