Batterway Cinnamon-Crunch Coffee Cake

This barely sweet yeasted coffee cake is sprinkled with a crunchy cinnamon topping for a perfect addition to your next brunch menu.

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I have certain expectations when I hear the words “coffee cake”.

Most often I think of a very sweet streusel-studded cake that is only called a “coffee cake” to make it acceptable breakfast fare – which is fine most of the time, assuming you are the type who likes super sweet baked goods at breakfast. (For the record: I am that type.)

But this coffee cake recipe shattered all of my coffee cake expectations in the best way possible. To start, it is a yeasted cake, so every bite has a light and fluffy texture, not a heavy, cakey texture of a traditional quick bread. The batter is just barely sweetened, and studded with just enough cinnamon-crunch topping (which is made, quite conveniently, from your favorite rice, corn, or wheat cereal flakes) to add flavor but not so much that the cinnamon overpowers the inherent “yeastiness” of the dough. It is perfectly subtle and yet speaks volumes – perfect for adding to a brunch menu and satisfying your guests who tend to prefer less-sweet menu options.

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With this being a yeasted cake, you might assume that it requires long rising times. Quite the contrary! Thanks to our secret ingredient, Red Star Yeast, we are able to make do with two short 30-minute rise times and still end up with the lightest, fluffiest crumb imaginable. Thatmy friends, is the power of baking with high-quality ingredients. Only the fastest rising times and the best results will do when brunch is on the line!

Oh, and did I mention that this is a no-knead recipe? Our fancy-pants impressive brunch just got that much easier. Hallelujah and amen.

Head on over to Red Star Yeast’s site for this Batterway Cinnamon-Crunch Coffee Cake recipe. And while you’re there, be sure to check out their incredibly helpful baking tips, especially their Lessons in Yeast & Baking, where you’re sure to find answers to many of your baking questions.

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I was compensated by Red Star Yeast for my time to make and photograph this recipe, but all opinions are, as always, 100% my own.

Comments

  1. says

    Yeasty coffeee caaaaaaaaake! I love it so much, I can barely wait to make it. Is it okay if I sprinkle sugar/drizzle honey all over it and really make it sugariffic? Girl’s got a sweet tooth the maintain ;) So excited about my new yeasty coffee cake discovery!!

  2. says

    Ohhhhh yum! This looks incredible! I’ve never heard of a batterway bread or cake (making a cake with yeast?! You’re teaching me something!) but these pictures completely sell it to me. That cinnamon crunch topping looks divine. You know, I’ve always been flummoxed (I like that word so I thought I’d take the opportunity to use it) over the idea of ‘coffee cake’. Is it a cake that you eat WITH coffee or does it need to have coffee IN it? If you eat ‘coffee cake’ whilst drinking tea does it then make it a ‘tea cake’ instead? One of life’s big questions, I guess ;) xxx

    • says

      Now that you mention it, I can understand why you would be flummoxed (great word!) by the name “coffee cake”. I don’t drink coffee so…I suppose mine is just a…cake? Hmm. And I have seen some coffee cakes with a bit of coffee in them, but usually it’s just a cake you eat with coffee. Or tea. Or…mimosas. Whatever. ;-)

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