Coffee cake is a sweet cake leavened either using baking powder or leavened by yeast, normally topped with nut, raisin, fruit and glazed with sugar or frosting, traditionally served for breakfast and brunch with coffee.
Coffee cakes are so versatile and may be baked in any type/size of pan but most popular are bundt, tube, fluted or loaf pan. They can also be baked in braid, ring, twist or whatever shape you like.
Originally this a bread machine recipe but now I have prepared them manually. They are easily browned so watch out during the end of baking time.
YEAST COFFEE CAKE
Adapted from here
2 and 1/4 C bread flour/all purpose flour
1/4 C sugar
1 tsp salt
2 tsp rapid rise yeast
1 C milk
1 TB butter
1 egg yolk (optional)
2 TB melted butter
1 tsp cinnamon
1/2 C sugar
1/2 C chopped almond/pecan/walnut
Warm the milk and butter until just warm to touch.
In a mixing bowl, combine flour, yeast sugar and salt.
Add milk mixture to the flour, forms into a dough.
Transfer onto floured board, knead by hand for 5-8 minutes. Transfer onto oiled and covered bowl, let rise for 1-1 1/2 hours.
In a small bowl combine sugar, cinnamon and almond, keep aside.
Pat dough into round greased pan or shape as desired and let sit for 1 hour. Towards the end of rising time, preheat oven at 175 C.
Brush melted butter over top, sprinkle with the topping.
Bake for 20-25 minutes on until golden brown.
Transfer on rack to cool.
Linking to Yeastspotting 8-12-11