October 14, 2012

World Quickest Yeasted Coffee Cake - Free and Easy Bake Along

It's another Bake Along event and this round is Joyce's pick. She picked the world quickest yeasted coffee cake. I glad she pick this because this is new to me and i get a chance to experience something new.  When I first look at the recipe, I have no idea how it is done nor how does this cake look like.
 I hopped over to Joyce's blog -hers looks nice and soft .  Zoe's blog - hers looks soft too with super yummy topping of gooey caramelize walnuts and Lena's blog - hers looks fun and cute..she made hers in a small portion of 5 small round buns/muffins. After checking out how does this yeasted coffee cake look like and also the recipe I decide to follow Lena's, simply because my family is small like hers...=D  I follow carefully every step in her recipe.





When i have mixed well the dough i found that the dough is very thin about 1cm thick..i was wondering will the dough rise..but after baking it..
The cake comes out to be really nice, the dough is soft and i am like the rest of my blogger friends of this event love the gooey crunchy yummy topping. I reduce a bit if the sugar and the brown sugar though..:)



1) Shape the dough into a disc and put into the prepared round tray. 
2) Sprinkle sugar and brown sugar on the dough.
3) Combine corn syrup, melted butter and cinnamon, spread over dough.
4) Sprinkle chopped nuts on top and send to the oven.

I am posting this to Free and Easy Bake Along #34 hosted by Lena of Frozen Wings, Joyce of Kitchen Flavour and Zoe of Bake for Happy Kids.



Recipe ( from Cake Keeper by Lauren ChattmanI follow Lena's modification
make 1 6' round cake 
Ingredients
85gm milk
28gms unsalted butter (divide into 2 parts, 14gms each)
2 tsp instant yeast
110gm hi protein flour
1/4 tsp salt
3tbsps sugar (i used 2 tbsp sugar)
1/2 tsp cinnamon
28gm dark corn syrup i used golden syrup)
30gm light brown sugar ( i add 20gm only)
1/4 cup chopped pecans i used mixed of walnuts and toasted whole almond nuts, roughly chopped )

Method:
1. Line 6' cake tray with  parchment paper bottom and side. Heat the milk and 14gms of butter in a small saucepan until the butter is melted and the milk is 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 speed until you have a sticky dough. (i use a wooden spoon to mix this into a sticky dough) Shape dough into round disc and put into the prepared round tray.
2.Combine the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the dough.
3. Melt the remaining butter. Combine the corn syrup, brown sugar and melted butter in a medium bowl and stir. Spread over the dough and sprinkle chopped nuts across the top.
4. Place the pan in a cold oven, turn the heat to 350F/177C and bake till golden and set in the center, about 20 minutes. Let cool slightly and serve warm.



20 comments:

  1. Hi Mui Mui, I'm glad that you've tried out this bread! This is indeed a little different from other breads! You baked it perfectly! Thank you for baking along with us! Wish you a wonderful week ahead! :)

    ReplyDelete
  2. Hi Joyce,
    Thanks for compliments.
    Yes, this is new to me and I have indeed learn something special from baking this bread.
    You too have a lovely week ahead.

    ReplyDelete
  3. Looks like I'm the early bird here! Please please, share this coffee cake with me!

    ReplyDelete
    Replies
    1. Jess,
      Come, let me toss some to you..lol

      Delete
  4. Looks so delicious... i really enjoyed this cake too and glad to made it :)

    ReplyDelete
    Replies
    1. Thanks Mich.
      I am enjoying baking the coffee cake to..:D

      Delete
  5. 宝贝,
    这个我会喜欢咧!
    因为上面铺满果仁,
    一定很脆口。

    ReplyDelete
    Replies
    1. 娴妹,
      这个好吃哪!
      不甜也不腻又有果仁,我也喜欢~

      Delete
  6. Hi Doreen,

    Glad that you have fun making your cake. Joyce and I made them according to Lauren's recipe being flat and thin but Lena and yours look taller with soft and fluffy inside.

    This recipe is definitely a keeper!

    Zoe

    ReplyDelete
    Replies
    1. Zoe,
      I like the texture and the nuts topping.
      It is simply delish!!

      Delete
  7. Hi Mui2!

    You got a perfect slice there! Love the texture of your bake! Good job!

    ReplyDelete
  8. hi doreen, i was happy when you told me that you have baked the bread and loved it very much. It looks wonderful indeed! this quickie method of making breadcake is also very new to us and glad to hear that everyone has enjoyed it. Thanks for joining and also thanks for letting me know about the crabs:D will be looking forward to see that too!

    ReplyDelete
    Replies
    1. Thanks Lena.
      This bread cake is wonderful.
      It is definitely a keeper..:)

      Delete
  9. Something new to me, and it looks delicious, sorry I am a late comer, anymore left?

    ReplyDelete
    Replies
    1. Stephanie,
      No more left dear.
      Do try out this recipe anytime, I bet you will love it..:)

      Delete
  10. Hi Mui Mui, your coffee cake look super delicious. Guss no more left cos I'm another late comer!! LOL

    ReplyDelete
    Replies
    1. Thanks Amelia dear.
      Next time i will keep some for you..LOL

      Delete

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