Batterway Cinnamon-Crunch Coffeecake

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

Batterway Cinnamon-Crunch Coffeecake

Yield: 1 large or 2 smaller coffeecakes.


  • 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


  1. Have water at 110 to 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.


* 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.

Recipe and photo used with permission from: Red Star Yeast
Recipe featured at Eat Your Heart Out.