Batterway Cinnamon-Crunch Coffeecake

A slightly sweet no knead coffee cake studded with a cinnamon-crunch topping.

Batterway Cinnamon-Crunch Coffeecake

Ingredients

  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1/2 cup soft shortening
  • 1 cup water
  • 4 1/2 teaspoons active dry yeast*
  • 2 eggs
  • 1 teaspoon vanilla extract

* You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 teaspoon Instant Yeast OR 3/4 teaspoon Active Dry Yeast per cup of flour in your recipe.

Instructions

  1. Have water at 110 - 115 degrees F and all other ingredients at room temperature.
  2. Measure the first 4 ingredients into a bowl; blend. Set aside.
  3. Pour the water into a mixing bowl; add the yeast. Let stand for 3 to 5 minutes; stir.
  4. Add the eggs, vanilla extract and 1/2 the flour-mixture. Beat for 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER.
  5. Add the remaining ingredients and beat again with a spoon until smooth - 1 to 1 1/2 minutes. Scrape down batter from sides of bowl.
  6. Cover. Let rise in warm place until doubled - about 30 minutes.
  7. Meanwhile prepare Topping, and grease one 9 x 13 x 2-inch pan, OR two 8- or 9-inch square pans.
  8. Cinnamon-Crunch Topping: Mix 1/2 cup crushed (1 1/2 cups uncrushed) wheat, corn or rice cereal flakes, 1/2 cup sugar, 1/2 teaspoon cinnamon, and 3 tablespoons melted butter or margarine.
  9. Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter; spread evenly in the pans. Add topping, and press down almost to bottom of the pan. Tap pans on table to settle the batter.
  10. Let rise until doubled - about 20 to 30 minutes.
  11. Bake for 20 to 30 minutes or until well browned, in preheated 375 degrees F oven.
  12. Remove from pans and cool on racks.

Yield: 1 large or 2 smaller coffeecakes.

Recipe featured at Eat Your Heart Out.

Recipe and photo used with permission from: Red Star Yeast