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.

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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

Happy Baking
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