Thursday, October 11, 2012

Bake Along #34 - World's Quickest Yeasted Coffee Cake

Quickest - one of my favorite word when coming to kitchen activity :)
Indeed it didin't take long to make this cake
Another interesting fact was to bake in a cold oven, yeay, no need to preheat! LOL
But one thing I couldn't think the same way was to name this as cake, cos to me this is bread :)
It's yummy especially when it's fresh from the oven
It turned dense when cold, warming it up in the microwave helped, though
I baked half recipe using rectangle 20 x 10cm baking pan, and it's enough for a day consumption - eaten by me and DH :)





The recipe is from the book Cake Keeper Cakes by Lauren Chattman

What you need:
(half recipe)

90ml fresh milk
2 tbsp unsalted butter
3/4 tbsp instant yeast
98g plain flour
1/4 tsp salt
1/8 cup sugar
1 tsp ground cinnamon (I use full recipe measurement since I love strong flavour of cinnamon)
2 tbsp light corn syrup (the one I had in stock LOL)
1 1/2 tbsp light brown sugar
30g chopped walnuts
  1. Grease pan and dust with flour, knock out any extra
  2. Heat milk and 1 tbsp butter in a small saucepan until butter melted and milk is very warm to the touch
  3. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with mixer on medium low speed til forming sticky dough
  4. Press the dough into the prepared pan
  5. Combine sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugat evenly over the batter
  6. Melt the remaining 1 tbsp of butter. Combine the corn syrup, brown sugar and melted butter in a medium bowl and stir. Spread over the dough. Sprinkle walnuts evenly across the top
  7. Place pan in a cold oven. Turn the heat ti 175degC. Bake until the cake is golden and set in the center, about 20 minutes
  8. Let cool slightly and serve warm

This post is for Bake Along, hosted by wonderful bakers Zoe, Joyce and Lena

 
 


12 comments:

  1. Hi Alice,
    Seems like everyone agrees this is a bread instead of a cake! Haha! No matter what these are called, these are good, especially when eaten warm and fresh out of the oven, all the sticky topping is just delicious! Thank you for baking along with us! Hope you have a great weekend ahead!

    ReplyDelete
    Replies
    1. hi Joyce, yes i agree! u have a great week :)

      Delete
  2. It looks so lovely, Alice... I also enjoyed this very much.

    ReplyDelete
  3. Interesting, plain flour without beking powder, with yeast, it is so fluffy too.

    ReplyDelete
    Replies
    1. yes Yan, but it's only fluffy when just out from the oven or when reheated :)

      Delete
  4. somehow i like the texture of your cake or bread..white and looks soft! i see that you also had reduced the sugar quite a lot, i think that was a smart act! thanks for joining, alice! have a nice weekend!

    ReplyDelete
    Replies
    1. hi Lena, thks :)
      have a great week :)

      Delete
  5. Hi Alice,

    Like everyone, I'm now confused too with the definition "cake' and "bread" nowadays :D Glad that DH and I like this cake.

    I prefer the cake only when it is freshly baked... Me fussy with cake :p

    Zoe

    ReplyDelete
    Replies
    1. hi Zoe, hahaha... i too like it best when fresh just out from the oven
      but reheating it - i dun mind too :)

      Delete
  6. Don't care if its bread or cake..... yours look FAB!

    ReplyDelete

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