Monday, October 8, 2012

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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21 comments:

  1. YUM! Looks utterly delicious with it's lovely goey topping! My kind of cake for sure. Can I submit another recipe to join Bake Along this month?

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    Replies
    1. Hi Kit, Well, it has got to be this chosen recipe, unless you tweaked it a little to suit to your taste. Try out this lovely coffee cake, but be sure to eat it while fresh from the oven, where it is at it's best! Hope to see you!

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  2. Hi Joyce,

    Good that you have reduced the sugar amount in your topping too. I reckon this amount work well for me too :D

    Zoe

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  3. Hi, Joyce, yeah, I 1st saw this cake from Zoe's place. If using baking powder then this is an ordinary coffee cake, so the chef was smart enough to use yeast instead & let you go to argue, hahaha!

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  4. i also think that the yeast amount is quite a lot and was also afraid that the yeast might get killed in the warm milk mixture. Was relieved to see that they puffed up during baking. your bread texture looks more softer than mine!

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  5. Yep, I was thinking along the same line too...why cake and not bread? Zoe experimented by proofing and baking it like bread and she said it doesn't work so maybe there lies the answer:D Will try this as soon as I have finished my roti paun.

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  6. Yum! It looks like a great big delicious sticky bun! I've never used yeast before without letting it rise first- this sounds much quicker. :)

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  7. hi joyce,
    your cake/bread looks great! I love the candies walnuts on top. simply irresistible :D.
    xo
    Anuja

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  8. Joyce, it looks good especially the nutty topping. Very nice for breakfast.

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  9. Lol... I tried baking but mine did not turn to bread...:-p so off they went into the bin:((

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  10. Cake or bread, no matter, I just want a bite right now !

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  11. Hi:)
    I appreciate the aroma of coffee in cakes and desserts,
    this cover is amazing!
    kisses.

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  12. I may have to try this with walnuts! Looks great!

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  13. oh I am with you on this. I might try it with pistachios- yum! This looks amazing

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  14. Cakey bread ?! It looks yummy , Joyce ! The gooey topping makes me drool ! :D

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  15. Joyce, yours looks very moist and nice. I like the gooey top too. Need to serve warm for best result right? I think I will make this for tea!
    mui..^^

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  16. Quick bread/cake recipe definitely caught my attention. Hope manage to bake and share on time. Looks really yummy with those goevy topping.

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  17. very interesting recipe, Joyce, it looks like bread to me too
    will bake it this coming weekend :)

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  18. I really enjoyed this bread aka cake... I can't figure out what to call it ha ha. Love the nuts topping best, cannot stop eating that. Will be posting up mine soon as soon...

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