Friday, May 2, 2014

Overnight Coffee Cake

This is a great coffee cake recipe which you can start a day ahead and then finish off in the morning just in time to have a piece with your morning cup of joe.
Proof 2-1/2 tsp. of rapid rise yeast in 1/3 C.of warm water and 1/2 tsp. of sugar.

Use really good high fat butter for this cake.  I used Parma butter from Italy.  Kerrygold and Plugra are good choices too.

Put 2 C. of flour, 3 T. of sugar and 1 C. of the butter in the bowl of your mixer.

Use your paddle attachment to blend it until smooth.

Add 1 egg + 2 egg yolks, 1 tsp. vanilla extract, 3/4 tsp. salt and blend until smooth.

Now add the yeast mixture and blend it in.

Place this dough in a buttered bowl, cover with plastic and place in your fridge overnight.

Next morning, take it out of the fridge and let it sit for an hour before baking.

After an hour, place the dough in a greased tube pan and press it in evenly.

For the streusel topping, pulse 3/4 C. of flour, 1/4 C. of dark brown sugar, 1/4 C. of granulated sugar, a pinch of salt and 4 T. of butter. It should be crumbly.  Distribute over the top of the dough.

Bake at 350 degrees for 45 minutes.  Remove from the oven and let it sit for about 5 minutes.  Run a knife around the sides and bottom and remove to cool on a rack.
Drizzle with a white glaze made with a few tablespoons of milk and confectioners sugar.

Sorry for the blur but it was tough getting a shot of this as it flew off of the plate and into hungry mouths.