Pecan Yeasted Coffee Cake

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When I see something that is titled, “The World’s Quickest Yeasted Coffee Cake”, I’ve got to try it. I’m always searching for wonderful recipes that are great to make in a pinch.

I just love coffee cakes. Especially when they are loaded with crunchy nuts and are drenched in a sticky sweet syrup. I had some friends swinging by sort of last minute the other day and I thought it would be the perfect moment to give this recipe a try. I put it together, baked it and had it out of the oven in just over an hour. There is no proofing required as the dough rises while your oven heats up. Can I tell you how amazing it smelled while baking? Were my friends impressed? Very. I wish I had doubled the recipe to have more for later on. 
The dough is sticky and really requires no kneading. The texture is like a wonderful soft bread.  Some recipes are considered ambiguous. This recipe falls into the category of uncertainty over where to call it a bread or a cake. For me, it is a bread like cake with the wonderful crumb you can get only when you bake with yeast. It was so simple to put together.

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I am excited to share this recipe with some fabulous baking events:

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I found the recipe on my friend Lena’s blog. She hosts a monthly Bake Along with different wonderful recipes. Since I’ve been avoiding dairy as much as possible, I used soy milk instead of the regular milk and also used Earth Balance margarine instead of butter. It is one pretty amazing vegan coffee cake. But go ahead and use your favorite kind of milk and butter. I recommend eating it the day it is baked. It does not rise up as high as a dough that is kneaded and has more time to proof, but is still crazy good! This is a recipe I will be trying again very soon. 

Pecan Yeasted Coffee Cake
Recipe adapted from the World’s Quickest Yeasted Coffee Cake from Cake Keeper

3/4 cup almond milk
4 tablespoons (1/2 stick) unsalted butter (I used Earth Balance)
2 envelopes (1-1/2 tablespoons) instant yeast
1-3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup dark corn syrup
3/4 cup packed light brown sugar
3/4 cup finely shopped pecans Method

Directions:
Line a 9 x5 loaf pan with parchment paper (also can be made in an 8-inch square baking pan). Spray with baking spray.

Heat the milk and 2 tablespoons butter in a small saucepan until the butter is melted and the milk is very warm to the touch. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with an electric mixer on medium-low speed until you have a sticky dough. Press the dough into the prepared pan.
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Combine the granulated sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugar evenly over the batter.

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Melt the remaining 2 tablespoons of butter. Combine the corn syrup, brown sugar, and melted butter in a medium bowl and stir. Spread over the dough (I ended up using half. If you use an 8-inch square baking pan, you will need the whole portion). Sprinkle pecans evenly across the top.

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Place the pan in a cold oven. Turn the heat to 350 degrees F (175 degrees C). Bake until the cake is golden and set in the center, 25 to 30 minutes. Let cool slightly and serve warm.

Happy Monday and happy baking! Thanks for stopping by.

xo
Lora

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