Coffeecake has evolved over time in America beginning as simple sweetened bread recipes brought over from Europe by Germans, Dutch, and Scandinavian immigrants. It gradually became more cake-like, with some early recipes actually including coffee. Coffeecake gets its name from the simple fact that it’s intended to be eaten with coffee. Today there are countless varieties of coffeecake with added ingredients such as fruit, cream cheese, cinnamon-sugar, sour cream, and nuts. April 7 is recognized as National Coffeecake Day.
Recipe Servings: 12
Prep Time
20 minutes
+ 2 hours 45 minutes resting
+ 2 hours 45 minutes resting
Cook Time
40 minutes
Total Time
3 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Dissolve the yeast in lukewarm water and then set it aside.
- Crack the eggs into a large bowl and slowly pour the hot milk over the eggs, whisking constantly.
- Stir in ½ cup of sugar and the salt.
- Mix in ½ cup of melted butter. Once the mixture is at room temperature, pour in the dissolved yeast.
- Add the flour and mix well.
- Knead the dough on a floured surface for about 10–15 minutes or until smooth. Place the dough in a greased bowl and cover it. Set the bowl in a warm, draft-free place for about 2 hours or until it has risen to double its size.
- Punch the dough down. Turn it over and let it rise again for 45 minutes.
- Combine the remaining 1 cup of sugar and the cinnamon in a small bowl.
- Form the dough into walnut-sized balls. Dip each ball in melted butter and roll it in the cinnamon-sugar.
- Place the balls of dough into a 10-inch Bundt pan. Cover the pan and let the dough rise again for about 30 minutes, or until doubled in size.
- Preheat the oven to 400°F.
- Bake the dough for 10 minutes.
- Reduce heat to 350°F and continue baking for about 30 minutes or until golden brown.
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