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