Coffee Cake (no Delay Timer)
All ingredients at room temperature (70˚ F–80˚ F), except milk
1/4 cup sugar
1 tsp. salt
2-1/4 cups bread flour
2 tsp. active dry yeast
1 egg yolk
3/4 to 7/8 cup milk
1 Tbsp. butter or margarine
1)
Measure all ingredients into bread pan.
2)
Select Dough setting.
3)
Press “Start/Stop.”
4)
When unit signals and display reads, “0:00,” press “Start/Stop” and remove
dough.
5)
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan.
6)
Add topping. Makes 1 coffee cake. (See “Topping” recipe, below.)
Topping
2 Tbsp. butter, melted
1 tsp. ground cinnamon
1/2 cup sugar
1/2 cup chopped pecans
Powdered Sugar Glaze, optional (see recipe below)
1)
Drizzle butter over dough.
2)
In a small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter.
3)
Cover; let rise in warm place about 30 minutes.
4)
Bake in preheated oven (375˚ F) 20 to 25 minutes, until golden brown.
5)
Cool 10 minutes in pan on rack.
6)
Drizzle with powdered sugar glaze if desired. Makes enough to cover one
coffee cake.
Powdered Sugar Glaze
(for Coffee Cakes and Sweet Rolls)
1 cup sifted powdered sugar
1 or 2 Tbsp. water or milk
1 tsp. butter or margarine, softened
1/2 tsp. vanilla
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Dough
