21 May 2020

Easy Yeasted Cinnamon-Nut Coffee Cake

Easy Yeasted Cinnamon-Nut Coffee Cake / www.delightfulrepast.com

This easy yeasted cinnamon-nut coffee cake is what I had in mind last month when I said about my Pan Bread recipe: You can even turn it into a coffee cake by using melted butter instead of olive oil and giving it a swirl of cinnamon sugar and a streusel topping. 

And you can certainly do just that, but this recipe takes it just a step further, while still keeping it super easy. I've enriched the dough with an egg, milk and a bit more butter. And I have you easily shaping the dough on the countertop before plopping it unceremoniously into the pan.

Still no need to knead or drag out the heavy-duty stand mixer; just stir it with the handle of a sturdy wooden spoon. I'll be making this again soon. And as soon as I can get my hands on some good yellow peaches, I'll be making Peach Kuchen, another easy coffee cake.

Of course, I eat it with tea. How about you?

Easy Yeasted Cinnamon-Nut Coffee Cake / www.delightfulrepast.com

Easy Yeasted Cinnamon-Nut Coffee Cake


(Makes one 13x9-inch coffee cake)

The Dough


3 1/4 dip-and-sweep cups (16.25 ounces/461 grams) unbleached all-purpose flour
1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour, set aside for shaping 
1/4 cup (1.75 ounces/50 grams) sugar
2 1/4 teaspoons (1 package/0.25 ounce/7 grams) instant yeast
1 1/4 teaspoons (0.25 ounce/7 grams) salt
1 1/4 teaspoons cardamom
2/3 cup (5.33 fluid ounces/158 ml) milk plus 2/3 cup water, heated to very warm (120 to 130F/49 to 54C)
6 tablespoons (3 ounces/85 grams) unsalted butter, melted, divided

1 large egg

The Filling


1/4 cup (1.75 ounces/50 grams) sugar
2 teaspoons cinnamon

The Cinnamon-Nut Topping 

1 cup (4 ounces/113 grams) finely chopped pecans or walnuts 
2 tablespoons unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
2 teaspoons cinnamon
Pinch of salt


The Glaze 


1/2 packed cup (2 ounces/57 grams) unsifted powdered sugar
1 tablespoon water, milk, juice or brandy
1/4 teaspoon vanilla extract 

1 Start dough 3 hours before you plan to serve the coffee cake. In large bowl, whisk together flour, sugar, yeast, salt and cardamom. Add heated milk and water, egg and all but 2 tablespoons of the melted butter and stir vigorously with dough whisk or large spoon until combined and then for one minute. Cover and let rest for about 20 minutes while you make the filling and topping and prepare the baking dish.

Note: I always use one of my ThermoWorks thermometers (Thermapen or ThermoPop) to check the temperature. It's important that the temperature be in the given range. If the liquid is too hot, it can kill the yeast.

2 Make the filling; in small bowl, stir together sugar and cinnamon. Make the topping; in small bowl, stir together nuts, flour, sugar, cinnamon and salt.

3 Spray sides and bottom of a 13x9x2-inch baking dish or pan with cooking spray. Line bottom with a sheet of parchment paper long enough to go up the short sides of the pan. Spread 1 tablespoon of the oil or melted butter over the parchment. 

4 Working from the reserved 1/4 cup of flour, lightly flour work surface. Scrape the sticky dough onto the flour. Lightly flour the dough and press it into roughly a 13x9-inch rectangle. Spread cinnamon-sugar mixture over the dough. Starting at one of the short ends, roll the dough loosely and place it lengthwise in the prepared baking dish. Press the dough down to fit the dish. 

5 With fingers, rub on the remaining melted butter. Sprinkle the nut topping evenly over the buttered dough. With buttery fingers, press the nut topping into the dough. Cover loosely and let rise for about 1 to 1 1/2 hours.

6 During last 15 minutes, preheat oven to 375F/190C/Gas5. Bake for 30 to 35 minutes, or until golden brown. 

7 Let stand 5 minutes before turning out onto wire rack (This is when you'll be so happy that you used the parchment paper!) or leave it in the pan.

8 Let the coffee cake cool about 20 minutes; make glaze. Whisk together powdered sugar, liquid and vanilla extract. Drizzle over lukewarm cake. Cut into 15 or more squares.


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

54 comments:

Ann Rue said...

I will have to get some yeast, I love to bake bread {coffee cakes} and this looks like a good one

Jean | DelightfulRepast.com said...

Thank you, Ann. I'm looking for more yeast right now! Hope you find some. Let me know how this turns out for you!

Tamago said...

Oh your coffee cake looks so good! Sounds rich and delicious. And I love cinnamon :-) I would eat it with a cup of tea, too, and coffee would be great as well!

ellen b. said...

Yum that sounds good and looks good. That platter!! love it.

Jean | DelightfulRepast.com said...

Thanks, Ellen! I'm having a piece of it right now as I type! Heated it a bit in the microwave, and it's good as new! Yes, I love that platter, too--Blue Danube.

Jean | DelightfulRepast.com said...

Tamago, thank you! I hope you'll make it and let me know how you liked it!

~Lavender Dreamer~ said...

My husband would love these! I love to make anything with cinnamon....it makes the whole house smell so good! Thanks for the recipe! Hugs!

TONY said...

This looks delicious but you had me confused and bewildred for a moment, Jean. Coffee Cake????? Ah! cake to eat while you drink a cup of coffee. That's it.

Coffee cake to me has always been a sponge cake made with coffee, coffee cream filling and coffee icing; as you would make a chocolate cake with chocolate. ]
"Coffee Cake," my type, has alwys brought memoreis of the wonderful rugged Dorset coast and countryside and Thomas Hardy. .....it would take too long to explain here at this moment, Jean.

Jean | DelightfulRepast.com said...

Thank you, Diane. Yes, I love the smell of bread, or spices, baking--the best air freshener on the market! :D

Jean | DelightfulRepast.com said...

Tony, I knoooooowww! What you described is coffee cake to me, usually with walnuts. And I've always thought this type of coffee cake should be called 'coffeecake' to make the distinction, but I seem to be alone in that idea! Anyway ... make this; it's good!

Anne said...

Oh! My Gosh!! This sounds soo delicious!! I can just imagine how it will smell. I will have to make this.

Thomas "Sully" Sullivan said...

Flying blind here – or missing my sense of taste – but I suspect from your seductive description that this is one of those rare exceptions to my breadless menu. Sounds (and looks) to have the texture and moistness I crave. 5 cleavers.

Jean | DelightfulRepast.com said...

Anne, thank you! Yes, it smells sooooo wonderful. You must make it soon and tell me how it turned out for you!

Jean | DelightfulRepast.com said...

I am honored, Sully, by the 5 cleavers award! Yes, it has contrasting textures, moistness, crunchy pecans, what's not to love!

Margie said...

I would eat this yummy cake with tea too!

Cocoa and Lavender said...

This sounds wonderful, Jean. Mark doesn't have a sweet tooth, so he wants me to use all the flour to make non-sweet recipes. So I will just keep making your FABULOUS pan bread until such a time I am allowed to do desserts again! (I have now made it 5 times!)

Barbara a said...

Oooh - I must have a baking day soon!! I love coffee cake almost as much as chocolate! ;) Thanks for another wonderful recipe.

Vee said...

That looks wonderful! I get a craving for a cake or something sweet every now and then. Just made myself a half batch of biscuits for that very reason. When this bizarre covid time ends, I must invite folks for tea and coffee cake.

Pauline Wiles said...

Jean, "plopping it unceremoniously into the pan" is precisely my kind of baking! Thank you for another deliciously inspiring suggestion.

Jeanie said...

Oh Jean, my mouth is just watering. It looks fabulous and I can only imagine how your kitchen smells when this bakes!

Jean | DelightfulRepast.com said...

Margie, thank you. And, of course, you'd have it with tea!

Jean | DelightfulRepast.com said...

David, thank you! Made my pan bread five times?! That's wonderful to hear. And Mark might be surprised by my coffee cake -- I use a fraction of the sugar other people do.

Jean | DelightfulRepast.com said...

Barbara, thank you. I hope you'll have that baking day very soon and let me know how this turns out for you!

Jean | DelightfulRepast.com said...

Thanks, Vee. I'm looking forward to that as well. In the meantime, wearing a mask and keeping my distance, I've delivered part of each batch I made this week to friends. But I want them HERE!

Jean | DelightfulRepast.com said...

Pauline, I might have known I could count on you to notice that line! :D And, yes, you'll have fun making this.

Jean | DelightfulRepast.com said...

Thank you, Jeanie. Yes, the smell of it baking is almost as wonderful as eating it! :-)

Angie's Recipes said...

A huge fan of coffee cakes here...this looks incredibly delicious and tempting with that nutty topping!

Jean | DelightfulRepast.com said...

Thanks, Angie. I think pecans were made for coffee cakes!

Marilyn Miller said...

That looks yummy!

Jean | DelightfulRepast.com said...

Thanks, Marilyn!

Nancy said...

Dear Jean, I made this coffee cake this morning and the reviews are in....five plus stars! My daughter had this look on her face I couldn’t decipher then she said “this is so good”. Turns out it was a look of bliss. It looked pretty much like your picture too. I had my pound of yeast on back order and it came in the mail. Also, lucky to score my favorite flour so I’m back in business. I’m so glad I came upon your blog. Every post is a gem even if I don’t always comment. Thank you and stay safe.

Jean | DelightfulRepast.com said...

Nancy, thank you soooo much! So glad you have your flour and yeast and that you chose to make THIS this morning! Happy baking, and stay safe and well!

April J Harris said...

Your Cinnamon Nut coffee cake looks amazing, Jean! It's so light and gorgeous, and the flavours sound fantastic. I love your tip about checking the temperature of the liquid with a thermometer. I always stress over how warm the liquid is when I make yeasted breads and cakes, but I never thought about using a thermometer! It's so nice the dough can be made with a wooden spoon as well. Thank you for sharing it with the Hearth and Soul Link Party. Pinning it to try soon!

Dee | Grammy's Grid said...

Looks good! I don't drink coffee but I like coffee flavored foods, go figure! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 12, open May 1 to 26. All party entries shared if social media buttons installed.

Darlene said...

Thanks! This looks so good. I made the pan bread and loved it. xo

Jean | DelightfulRepast.com said...

April, thank you so much for your thoughtful comment. I love using the thermometer because I abhor food waste and it would really bother me to waste ingredients. Love Hearth and Soul!

Jean | DelightfulRepast.com said...

Thanks, Dee. Fortunately, there's no coffee in it! But you sound like my husband--he likes coffee flavored things, but he has never so much as tasted a sip of coffee in his entire life.

Jean | DelightfulRepast.com said...

Thank you so much, Darlene. I'm so glad you liked the pan bread. I'm sure you'll like this, too!

kitty@ Kitty's Kozy Kitchen said...

Yes please, Jean, I'd love to have some of your coffee cake with a cup of tea! It would be perfect on this rainy afternoon. Happy Baking!

Jean | DelightfulRepast.com said...

Thanks, Kitty. I love baking on a rainy day!

Phil in the Kitchen said...

I'm loving the thought of a piece of this in the afternoon with some tea. I haven't made a cake with yeast for quite a while and I really should. Although current flour supply issues might delay it a bit.

Jean | DelightfulRepast.com said...

Thank you, Phil! I'm sure you're going to love it. Hope you can find some flour soon. I finally found some flour, but now I'm just about out of yeast.

Karen @ Beatrice Euphemie said...

I can practically smell this baking right now! Yum! I would eat this with tea or coffee, or in the middle of the night with a warm glass of milk :) x Karen

Jean | DelightfulRepast.com said...

Karen, I can just picture you warming milk and coffee cake in the middle of the night in your charming kitchen!

Louca por porcelana said...

Cinnamon is a favorite and this cake looks wonderful!Have a lovely week,Jean!

Jean | DelightfulRepast.com said...

Thank you, Maristella! And you have a lovely week, too!

Kitchen Riffs said...

Wow, this looks so terrific. Love easy recipes like this -- not-so-much effort, so much flavor. Thanks!

Jean | DelightfulRepast.com said...

Exactly right, John! Thanks!

Ellen Hawley said...

Since I moved to Britain, I've learned that they expect coffee cake to be made with coffee. Imagine my shock. Imagine their shock when I try to convince them that my coffeeless coffee cake is called coffee cake. Mine's yeastless, though. I'll try this one, just for the sake of change. Thanks.

Jean | DelightfulRepast.com said...

Ellen, thanks so much. What you've said is precisely why I would like to see *this* type of coffee cake spelled (spelt) 'coffeecake' to eliminate the confusion. If you make it, do let me know how you liked this yeasted one for a change!

Lowcarb team member said...

Looks delicious, I'd definitely enjoy it with tea :)

Enjoy this last weekend of May, and happy wishes for June.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you so much. May really flew by! Happy June to you as well!

Kim | Shiplap and Shells said...

This looks delicious! Thank you so much for sharing with Charming Homes and Gardens Party! Pinned!

Jean | DelightfulRepast.com said...

Kim, thank you. Loved the party!

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