Yeasted Coffee Cake Recipes

OLD-FASHIONED GERMAN COFFEE CAKE

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

CHERRY YEAST COFFEE CAKE

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth., Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes., Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.

POTICA COFFEE CAKE

Steps:

• Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
• In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
• Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
• Cover bowl and refrigerate overnight.
• The next day, blend together walnuts, cinnamon, sugar, dates and milk for the filling in a saucepan over medium-low heat. Stir until mixture thickens. Let cool.
• Beat egg whites until stiff and slowly add in the 1 cup of sugar. Fold into the cooled walnut mixture.
• Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the walnut filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
• Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
• Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
• Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
• Bake for 45 minutes.
• Cool in pan for 15 minutes and then invert to a cake plate.
• Place the powdered sugar in a medium-size bowl.
• Add the heavy cream a tablespoon at a time until you reach the consistency you'd like your icing or drizzle to be.
• Add the flavor extract of your choice. Mix well.
• Drizzle the glaze over the cake.
• Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.

YEASTED APPLE COFFEE CAKE

Steps:

• Cake:
• Butter a 13x9" shallow baking dish. Mix yeast, 2 Tbsp. brown sugar, and 1/4 cup warm water in the bowl of a stand mixer; let sit until it foams, about 5 minutes. Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate. Sprinkle remaining 2 cups flour over top but do not mix in. Cover with plastic wrap and let sit in a warm, draft-free spot until mixture is visibly puffed and flour has cracks in places, 60-90 minutes.
• Add sour cream, orange zest, orange juice, baking powder, and salt to mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes. Add 6 Tbsp. butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough-batter hybrid forms, about 4 minutes.
• Using buttered fingers, pat dough into prepared pan in an even layer, spreading to edges. Cover and let sit in a warm, draft-free spot until puffed and nearly doubled in size, 60-70 minutes.
• Streusel and assembly:
• Just before dough is finished rising, preheat oven to 350°F. Pulse flour, oats, brown sugar, granulated sugar, cinnamon, and a pinch of salt in a food processor a few times to combine. Add butter and process in long pulses until streusel is the consistency of moist crumbs.
• Working with several slices at a time, fan out apples slightly and arrange over dough, shingling rows in different directions; sprinkle streusel over top. Bake until apples are tender and a tester inserted into the center comes out clean, 35-45 minutes. Transfer to a wire rack and let cool.
• Whisk powdered sugar, orange juice, and a pinch of salt in a medium bowl, adding more orange juice by the teaspoonful as needed, until icing is very thick and smooth and falls back onto itself in a slowly dissolving ribbon. Drizzle over coffee cake.

EASY YEAST APPLE CRUMB COFFEE CAKE

Steps:

• In a large bowl, combine 1 cup flour, sugar, UNDISSOLVED yeast and salt.
• Heat water, milk and butter until very warm (120 to 130 degrees F).
• Gradually add to dry ungredients, with the eggs
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Stir in remaining flour to make a STIFF batter.
• Spread evenly into a greased 9-inch square baking pan.
• Arrange apple slices evenly over batter.
• For topping: Combine all ingredients; mix until crumbly.
• Sprinkle crumb topping evenly over apples.
• Cover, let rise in a warm draft-free place until doubled in size (about 1 hour).
• Bake in 375 degree oven, for 35-40 minutes, or until done.
• Cool in pan 10 minutes.
• Remove from pan; cool on wire rack.

PULL-APART YEAST CAKE - HUNGARIAN COFFEE CAKE

Steps:

• Yeast: If making the dough with fresh or active dry yeast, mix the lukewarm milk and the crumbled fresh yeast (or sprinkle the active dry yeast in the milk) in a small bowl and stir until the yeast dissolves.
• Place the flour into a large bowl and make a well in the middle. Pour the milk-yeast mixture into the well and mix it with a little flour.
• If using instant yeast, mix the flour, sugar, and salt with the instant yeast. Add the milk and continue with the recipe.
• Add the eggs and the very soft butter.
• Knead for about 5 minutes using the kneading attachments of you hand-held mixer. The dough should be smooth and soft, you will not be able to knead it with your hands.
• Let rise: Cover the bowl with a kitchen cloth and let the dough rise in a warm place. It should double in size, this will take about 30 to 40 minutes, depending on the type of yeast you are using and on the temperature in your kitchen. Keep checking.
• Line a springform pan (diameter 26 cm/ 10 inches) with baking paper, bottom, and walls of the pan.
• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
• Pour the oil into a shallow bowl or a soup/pasta plate.
• Mix the almonds and sugar in a similar dish.
• Form dough: Remove pieces of dough out of the bowl helping yourself with two tablespoons. Scoop a very full tablespoon out of the dough, helping yourself with the second spoon.
• Turn each piece first through the oil and then through the almond-sugar mixture. Don't worry if the pieces look lumpy, they are supposed to be like that.
• Place each piece of dough in the prepared pan. After you've arranged about half of the dough pieces into the pan, you might have the feeling that the pan is too small for all the pieces to fit in. I thought so too at first, but I was wrong, everything fits perfectly, you just have to push the pieces that are already in the pan around and you will be able to fit the remaining ones as well. You should have 14-16 pieces of dough.
• Bake the cake for 30 to 40 minutes (depending on your oven) or until a toothpick inserted in the middle of the cake comes out clean and dry. Enjoy lukewarm or at room temperature.

STREUSELKUCHEN (CLASSIC GERMAN CRUMB CAKE)

Steps:

• Warm the milk in the microwave or on the stove. It needs to be warm but not hot or boiling.
• In a large mixing bowl, add the flour and the instant dry yeast (check the instructions on the package to be sure it doesn't have to be dissolved in water or milk first). Add the sugar, and then the lukewarm milk. Knead the contents of the bowl together using the spiral dough hooks of your hand mixer until everything is mixed together.
• Then add the vanilla extract, soft butter, egg, and a pinch of salt to the bowl. Keep kneading the dough for another 5 minutes until the dough no longer sticks to the sides of the bowl. Use your hands to form it into a nice ball. If your dough is too sticky, you can add a bit more flour. If the dough is a little too dry and crumbly, add a little more milk to the mix.
• Take a towel or a lid and place it over the bowl with the dough inside. Set the bowl in a warm place without a draft to allow the dough to rise. This should take approximately one hour.
• Around the 55 minute mark of the dough rise timeline, get your baking pan ready by lining it with parchment paper or by greasing it.
• Once the hour is up and the ball of dough has increased in size noticeably, remove it from the bowl. Sprinkle your countertop with flour and give the dough a quick knead with your hands. Then roll out the dough using a rolling pin to fit your baking sheet/pan. We typically use a baking pan that is around 13.5 x 9.5 inches. Once the dough is rolled to size, place the dough onto the baking sheet. Let it rest for another 15 minutes.
• In the meantime preheat the oven to 350 degrees Fahrenheit and prepare the streusel for the topping. For this, place butter, sugar, and flour into a bowl. Using the spiral dough hooks or your hands, quickly knead the ingredients until small crumbs form. Press them together lightly with your hands, then set them aside.
• Once the 15 minutes of rest are up, lightly brush the dough with some water or milk. This will allow the streusel to stick better.
• Then evenly place the streusel on top of the dough.
• Bake the cake on the middle rack of your oven for around 25-30 minutes until the crumbs are lightly golden brown.
• Remove the cake from the oven and let it cool. You can dust the cake with powdered sugar before serving.

TRADITIONAL COFFEE CAKE

Steps:

• Dissolve yeast in 1/2 cup lukewarm water.
• In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
• Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
• In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.

BREAD MACHINE YEAST COFFEE CAKE (ABM)

Steps:

• Add all cake ingredients to bread pan.
• Select "Dough" setting on your machine and press start.
• Grease a 9 inch round pan or an 8 x 8 inch square pan.
• After cycle is through (about 90 minutes), remove dough and pat dough into prepared pan.
• Topping: Drizzle melted butter over dough.
• Mix together sugar, cinnamon and nuts; sprinkle over butter.
• Cover and let rise in a warm place for 30 minutes.
• Preheat oven to 375* and bake cake for 20-25 minutes, until golden.
• Cool 10 minutes in pan on wire rack.
• Drizzle with optional glaze, if desired.
• Combine all glaze ingredients in a small bowl and whisk until smooth.
• Spread or drizzle glaze over slightly warm cake.

BIM'S YEAST CAKE

Steps:

• Sponge: In a medium bowl, whisk together milk and yeast. Stir in flour with a wooden spoon and set aside until mixture is fully alive with billions of beautiful bubbles, about 20 minutes.
• Dough: In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down sides of bowl with a rubber spatula. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add flour and salt. Beat on low until a crumbly dough forms.
• Scrape down bowl once more and add sponge. Switch to dough-hook attachment and beat on medium-low until dough gathers around hook and mostly cleans sides of bowl, 6 to 8 minutes. Scrape dough out onto a lightly floured surface and knead gently to form a ball. Return to mixer bowl, cover with beeswax wrap or plastic, and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile, play a few rounds of gin rummy.
• Filling: In a small bowl, whisk together oil and flour until combined to make the "pan goo". (This mixture can be refrigerated in an airtight container up to 2 weeks). Generously brush a 10-inch tube pan with pan goo; set aside. In a small bowl, whisk together granulated sugar and cinnamon. In another small bowl, toss fresh blueberries with flour. With floured hands, punch down dough and transfer to a lightly floured surface. Dust top of dough with flour and roll out into a 14-by-18-inch rectangle, with a long side facing you. Brush with about 2 tablespoons melted butter and sprinkle evenly with cinnamon sugar, fresh and dried blueberries, and pecans.
• Starting on one of the long ends, roll dough into a tight spiral, lifting and tugging to capture all nuts and berries. Gently place in prepared pan, seam-side down, and overlap ends. Brush with remaining butter, including in area between overlapping ends of dough. Cover pan with beeswax wrap or plastic and place in a warm spot to rise until doubled, about 1 hour.
• At least 30 minutes before baking, preheat oven to 350°F, with a rack in lower third. Lightly beat together egg and salt. When dough has risen, brush top of cake with beaten egg and sprinkle liberally with pearl sugar. Cut slits in dough on the bias, about 1 inch deep, using kitchen shears.
• Bake until cake is deep golden brown and firm to the touch, and a thermometer inserted in center registers 200°, 60 to 70 minutes. Transfer pan to a wire rack. Let cake rest in pan 15 minutes, then carefully flip out and invert again onto rack; let cool completely.
• Glaze: In a small bowl, whisk together confectioners' sugar and about 1 tablespoon milk. Continue adding milk by the teaspoonful until it forms a glaze that coats the back of a spoon. Drizzle over cake in diagonal swaths. Slice with a serrated knife to serve.

YEASTED COFFEE CAKE

Steps:

• In a small bowl, mix together yeast and warm water; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and granulated sugar on medium speed, scraping down the sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
• Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
• In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
• Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, 3 to 4 hours, or refrigerate overnight.
• Make the filling: Place all of the ingredients except egg and cream in a medium bowl and stir until well combined.
• Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Brush edges with egg wash. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 10-by-5-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
• Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
• Preheat oven to 375 degrees. Drape plastic wrap over dough. Let stand in a warm place until doubled in volume, about 1 hour.
• Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 20 to 30 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

YEASTED SUGAR CAKE

Steps:

• Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
• Lightly butter a 9-inch tart pan or cake pan. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
• Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes. The surface should be covered with cracks. When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
• Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds. A half cup of finely ground almonds and a drop of almond extract are also good additions.