Monday, October 8, 2012

World's Quickest Yeasted Coffee Cake

I really feel like a fairy godmother baking this coffee cake... This recipe is simply magic! Instead of proving the yeasted dough, this cake is placed in a cold oven and rises as the oven heats up. All I need is just 25 minutes of the baking time!

Great that Joyce from Kitchen Flavours has suggested baking this cake for our 34th Bake-along. This is indeed a very interesting cake to bake! When I baked my cake, I reckon that its syrup topping would be a little too sweet for me and so I reduced the amount of brown sugar by half. Interestingly, Lena from Frozen wings mentioned to us that the original recipe is little too sweet for her too. So, if you have a less sweeter tooth, you might wish to consider reducing the amount of sugar in your cake...

As described by the author of this recipe, this cake is best served warm from the oven. When the cake was freshly baked, the super delicious and crunchy toffee-flavoured nut topping is the thing I like the most in this cake.

Although everything seems so good, the only drawback is the cake is only nice to eat when it is freshly baked. As described in the book, the cake can be reheat in a oven for 5 min before consumption but I would prefer to finish all within a day.

Making my cake with my magic wands
Preparing the yeast for dough mixing
Making the cake dough and syrup topping
Assembling the cake
Baking the cake
This is amazing! The cake dough rise without any proving!
The topping is the most delicious part of the cake.

Here are the recipe from the book, Cake Keeper Cakes by Lauren Chattman
(with my notes and modification in blue)

3/4 cup whole milk
4 tbsp (1/2 stick) unsalted butter
2 envelopes (1 1/2 tbsp) instant yeast
1 3/4 cups unbleached all-purpose flour
1/2 tsp salt
1/4 cup granulated sugar
1 tsp ground cinnamon
1/3 cup dark corn syrup (replaced with golden syrup)
3/4 cup packed light brown sugar (reduced to 30g for half amount)
3/4 cup finely chopped pecans (I used walnuts, roughly chopped)

Grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
Heat the milk and 2 tbsp butter in a small saucepan until the butter is melted and the milk is very 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-low speed until you have a sticky dough. Press the dough into the prepared pan.

Combine the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the batter.

Melt the remaining 2 tbsp of butter. Combine the corn syrup (golden syrup), brown sugar, and melted butter in a medium bowl and stir. Spread over the dough. Sprinkle pecans (walnuts) evenly across the top.

Place the pan in a cold oven. Turn the heat to 350°F. Bake until the cake is golden and set in the center, 25 to 30 min. Let cool slightly and serve warm.

Note:
Using half of the recipe, I have baked my cake in 10 cm x 20 cm loaf pan at 160°C fan forced for 25 min.


Happy Baking
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To all curious bakers, there is something interesting that you wish to know about this bake. For the fun of this bake, I have actually made my cake dough using the full amount of this recipe. I've divided the dough into two portions and baked one portion all according to the above recipe and decided to "play" with the other portion.

For the "play" portion of my dough, I've proved it for 1 hr and then further divided them into 3 portions. I shaped and rolled each portion into bread roll and placed them all into a 10 cm x 20 cm and proved them again like what I would normally do for bread baking... And guess what? I waited, waited and waited... Finally, the size of the dough became double after 3 hrs! And when I baked these dough, they became tough! ... just like rubbery stones!

Amazingly, this recipe can't work without the sugary toppings and nuts. All I can say is this is simply MAGIC! Hey! Can someone pass me my fairy wings? I'm really a "fairy godmother" baking these...

These rubbery stones were tossed into my waste bin like basketballs :D

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more of their World's Quickest Yeasted Coffee Cake baking.

Photobucket

Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 8 Oct to 14 Oct 2012.

For our next bake-along, we are baking Linzer tart which is to be posted on 12 Nov 2012. Please bake-along with us! All you need to do is to bake your favourite Linzer tart and blog hop with us on this day or within the next 7 days.
 
To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code. get the InLinkz code
 
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47 comments:

  1. excellent recipe! Well done on this. Looks very very yummy!

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  2. I have a feeling that this would a great cake for Christmas!I wouldn't have a problem with finishing it fast! :D

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  3. Love the texture of this cake & the nutty syrup topping is making me drool! No kidding! LOL How I wish I can have a slice before I go to bed, now! hehehehehe

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  4. Good morning Zoe! So the yeast was acting like the baking powder? Your coffee cake looks very delicious leh!

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    1. Hi Jessie,

      I guess the yeast is sort of the baking powder in this case... No chemical reaction, just yeast producing a little gas while baking from a low temperature. I wouldn't think that the yeast will grow much in this condition and the least amount of time...

      Zoe

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  5. cake looks wonderful deliciously done

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  6. Magical indeed, yeasted but no proving time? This will come in handy when running short of time. And the topping looks good!

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  7. good morning fairy godmother! i agree too that this is good to be eaten on the same day. actually i was a little afraid too that the yeast might be killed in the warm milk mixture, luckily it did puffed up. Interesting to know about the loaves that have been proofed for hours and came out like rocks!

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  8. Interesting experiment! I too was wondering if I could just proof it like bread and bake it...thanks for sharing...and I do love the look of the toppings, so yummy!

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  9. Really nice. Easy always works for me. Instant yeast is such good stuff - I much prefer it to the other kinds. Good recipe - thank you.

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  10. Hi Zoe,
    Interesting experiment! At first I did thought of using less yeast and letting the batter rise for a while before putting on the topping but decided to follow the instructions instead! Haha, luckily I did not, thanks for the result from your experiment! Funny how it turned out as they did when left to rise!
    Anyway these are really good when eaten warm, and yes, I especially love the sticky topping too!

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  11. Thank you, Fairy Godmother! That's a very interesting technique with the yeast- I'd love to try it. This looks yummy! :)

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  12. look good... i feel like trying too... no proving time... maybe i shld buy a new bottle of yeast:-p

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  13. I would think the topping would be necessary, or at least for me. I kind of love my sweets, well um sweet. Like the no-rising.
    -Gina-

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  14. Hi fairy godmother!!
    Your cake/bread looks super and the sticky candied walnuts on top are so yum...
    Well my bread turned out to be like your "playing around" bread, even though I made it by following the recipe :(. Its like a rock with candied walnuts sitting on top. We very much enjoyed the walnuts part but the rest of it would've been used as a paper weight if it wasn't sticky :)

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    1. Hi Anuja,

      I reckon this yeasted cake is very different to bake as compared to most other sweet breads that we normally bake. I'm guessing if less kneading might help :D

      Zoe

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  15. Quick but utterly delicious :D

    Cheers
    Choc Chip Uru

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  16. The topping for the cake looks so good!

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  17. Thanks for sharing your experiment done on our behalf. It looks delicious..so must try to bake this...shouldn't be a problem if it have to be eaten warm because I don't think it will last long on the table after it comes out of the oven anyway ;)

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  18. Wow, I must say the header is very attractive! Quickest coffee cake sounds awesome. Stumbled upon your blog & I must say you've got a great food blog here.

    Well, I'm following u now at GFC. Pinterest & Twitter (blackswanst) & would love to have u follow me too. Looking fwd to sharing!

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  19. Zoe, I have seen Lena's and Joyce's. Yours looks pretty good too! It is interesting that you experimented and now we know what not to do. Would try this one day. I like the nutty topping.

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  20. The title caught my eye .... then the recipe, no wonder it's quick, no need to prove!

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  21. Great looking dishes, getting hungry now.

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  22. This coffee cake is sure to please every one!!!!

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  23. This is a magical coffee cake. I love things that are delicious and easy!
    Blessings dear. Catherine xo

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  24. Mindblowing cake, wish to get few slices rite now.

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  25. That is quick! I don't think I've actually had a coffee cake like this. It does look like it would go well with my morning coffee though.. double caffeine.. mm

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  26. Oh this looks so yummy.I love that it looks like it will be easy to make.

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  27. Zoe , this looks really delicious ! Just love the sticky topping :D

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  28. Hi Zoe, cakes that do not require rising times are the best! Looks like you found a keeper in this one :)

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  29. Zoe,
    Your coffee cake look good.
    I don't have pecan on hand. I guess I can use almond nuts..:p
    That was a good experiment.Did you taste it before throwing into the basket ? After proving for 3 hours maybe it will taste sour..:)

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    1. Hi Doreen,

      These rubbery doughs will be too hard for me chew... I was afraid of losing my teeth tasting my "play" doughs... LOL! So, I wouldn't know if it is sour or not :D

      Zoe

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  30. Yum Yum! delicious and easy, have to try it.

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  31. Wow this really is the quickest and probably the easiest yeasted cake :) YAY! it looks AMAZING and I bet tasted even better ~

    Thanks for sharing Zoe! Can't wait to try :D

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  32. hi Zoe, you're so cute when describing your experiments with the other half of the dough - throwing them to wastebin like basketball? LOL
    i can almost hear those balls dropped into the bin with a loud bang hehehehehhe
    will bake this coming weekend :)

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  33. Interesting experiment - Rubbery Stones. :)

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  34. Hi Zoe, your quickie coffee cake look delicious. Love the walnuts topping.
    Nice to go with a cup of coffee.

    Have a nice week ahead.

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  35. Have to say i'm liking cakes that only rise with sugary toppings ;)

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  36. I enjoyed this cake very much! And I used walnuts too :) I also had a thought of proofing these and making them into bread but I guess it doesn't work that way, wonder why?

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  37. I would choose eating it all in one day too! ;)

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  38. This looks amazing. I've never had a cake made with yeast before.

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  39. i love coffee cake with a hot cup of java but mine doesn't use yeast. this would be a fun experiment for me ... i am looking forward to trying this out :D

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  40. This is like a yummy cin-roll that refuses to roll!

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