Yeasted Sugar Cake Food

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BIM'S YEAST CAKE



Bim's Yeast Cake image

Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha Stewart contributor Jason Schreiber, it's adapted from his grandmother's recipe and featured in his book Fruit Cake ($32.50, amazon.com).

Provided by Jason Schreiber

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 12 to 14

Number Of Ingredients 22

1 cup whole milk, warmed to about 95°
1 ounce fresh yeast (2 tablespoons), or 1 tablespoon active dry yeast
1 cup unbleached all-purpose flour
2 sticks unsalted butter, softened (1 cup)
1/2 cup granulated sugar
2 large eggs
4 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons kosher salt (we use Diamond Crystal)
1/4 cup neutral oil, such as safflower
1/3 cup unbleached all-purpose flour
1/2 cup granulated sugar
2 teaspoons ground cinnamon
3/4 cup fresh blueberries
1 tablespoon unbleached all-purpose flour, plus more for dusting
3 tablespoons unsalted butter, melted, plus more for brushing
3/4 cup dried blueberries
1/4 cup finely chopped toasted pecans
1 large egg
Pinch of kosher salt
Pearl sugar, for sprinkling
1/2 cup confectioners' sugar
1 to 2 tablespoons whole milk

Steps:

  • Sponge: In a medium bowl, whisk together milk and yeast. Stir in flour with a wooden spoon and set aside until mixture is fully alive with billions of beautiful bubbles, about 20 minutes.
  • Dough: In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down sides of bowl with a rubber spatula. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add flour and salt. Beat on low until a crumbly dough forms.
  • Scrape down bowl once more and add sponge. Switch to dough-hook attachment and beat on medium-low until dough gathers around hook and mostly cleans sides of bowl, 6 to 8 minutes. Scrape dough out onto a lightly floured surface and knead gently to form a ball. Return to mixer bowl, cover with beeswax wrap or plastic, and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile, play a few rounds of gin rummy.
  • Filling: In a small bowl, whisk together oil and flour until combined to make the "pan goo". (This mixture can be refrigerated in an airtight container up to 2 weeks). Generously brush a 10-inch tube pan with pan goo; set aside. In a small bowl, whisk together granulated sugar and cinnamon. In another small bowl, toss fresh blueberries with flour. With floured hands, punch down dough and transfer to a lightly floured surface. Dust top of dough with flour and roll out into a 14-by-18-inch rectangle, with a long side facing you. Brush with about 2 tablespoons melted butter and sprinkle evenly with cinnamon sugar, fresh and dried blueberries, and pecans.
  • Starting on one of the long ends, roll dough into a tight spiral, lifting and tugging to capture all nuts and berries. Gently place in prepared pan, seam-side down, and overlap ends. Brush with remaining butter, including in area between overlapping ends of dough. Cover pan with beeswax wrap or plastic and place in a warm spot to rise until doubled, about 1 hour.
  • At least 30 minutes before baking, preheat oven to 350°F, with a rack in lower third. Lightly beat together egg and salt. When dough has risen, brush top of cake with beaten egg and sprinkle liberally with pearl sugar. Cut slits in dough on the bias, about 1 inch deep, using kitchen shears.
  • Bake until cake is deep golden brown and firm to the touch, and a thermometer inserted in center registers 200°, 60 to 70 minutes. Transfer pan to a wire rack. Let cake rest in pan 15 minutes, then carefully flip out and invert again onto rack; let cool completely.
  • Glaze: In a small bowl, whisk together confectioners' sugar and about 1 tablespoon milk. Continue adding milk by the teaspoonful until it forms a glaze that coats the back of a spoon. Drizzle over cake in diagonal swaths. Slice with a serrated knife to serve.

YEASTED APPLE COFFEE CAKE



Yeasted Apple Coffee Cake image

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

Provided by Claire Saffitz

Categories     Bon Appétit     Cake     Bake     Breakfast     Apple     Sour Cream     Oat     Dessert     Brunch     Fall     Cinnamon     Tree Nut Free

Yield 12 servings

Number Of Ingredients 22

Cake:
6 tablespoons unsalted butter, melted, slightly cooled, plus more
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
2/3 cup (packed) light brown sugar, divided
1 large egg, room temperature
3 cups all-purpose flour, divided
1/2 cup sour cream, room temperature
2 teaspoons finely grated orange zest
1/3 cup fresh orange juice
2 teaspoons baking powder
1 teaspoon kosher salt
Streusel and assembly:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup (packed) light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Kosher salt
6 tablespoons unsalted butter, melted, slightly cooled
2 pounds firm baking apples (about 4 large), halved, cored, very thinly sliced
1 1/2 cups powdered sugar
2 tablespoons (or more) fresh orange juice

Steps:

  • Cake:
  • Butter a 13x9" shallow baking dish. Mix yeast, 2 Tbsp. brown sugar, and 1/4 cup warm water in the bowl of a stand mixer; let sit until it foams, about 5 minutes. Whisk in egg and remaining brown sugar, then stir in 1 cup flour and mix with a wooden spoon to incorporate. Sprinkle remaining 2 cups flour over top but do not mix in. Cover with plastic wrap and let sit in a warm, draft-free spot until mixture is visibly puffed and flour has cracks in places, 60-90 minutes.
  • Add sour cream, orange zest, orange juice, baking powder, and salt to mixture and mix on medium speed with dough hook until smooth, elastic, and just sticking to the sides of bowl, about 4 minutes. Add 6 Tbsp. butter in 2 additions, beating well between additions; beat until a soft, slightly glossy, sticky dough-batter hybrid forms, about 4 minutes.
  • Using buttered fingers, pat dough into prepared pan in an even layer, spreading to edges. Cover and let sit in a warm, draft-free spot until puffed and nearly doubled in size, 60-70 minutes.
  • Streusel and assembly:
  • Just before dough is finished rising, preheat oven to 350°F. Pulse flour, oats, brown sugar, granulated sugar, cinnamon, and a pinch of salt in a food processor a few times to combine. Add butter and process in long pulses until streusel is the consistency of moist crumbs.
  • Working with several slices at a time, fan out apples slightly and arrange over dough, shingling rows in different directions; sprinkle streusel over top. Bake until apples are tender and a tester inserted into the center comes out clean, 35-45 minutes. Transfer to a wire rack and let cool.
  • Whisk powdered sugar, orange juice, and a pinch of salt in a medium bowl, adding more orange juice by the teaspoonful as needed, until icing is very thick and smooth and falls back onto itself in a slowly dissolving ribbon. Drizzle over coffee cake.

GERMAN PLUM CAKE WITH STREUSEL (ZWETSCHGENKUCHEN)



German Plum Cake With Streusel (Zwetschgenkuchen) image

This German plum cake with streusel also known as Zwetschgenkuchen or Pflaumenkuchen is fluffy, moist, not too sweet and so good. Made with sweet yeast dough, filled with fresh plums and topped with crumble.Tastes over the top dusted with icing sugar and with whipped cream.

Provided by Ester | esterkocht.com

Categories     afternoon tea     Breakfast     Brunch     Dessert

Time 3h30m

Number Of Ingredients 13

370 g (13.1 oz/ 3 cups + 1 tablespoon) plain flour (all purpose flour) (plus extra for dusting)
3 ½ teaspoons (10 g/ 0.35 oz) dry yeast
70 g (2.5 oz/ ⅓ cup) sugar
1 medium egg
60 ( 2.1 oz/ ¼ cup) butter
120 ml (½ cup/ 4 fl oz) whole milk
¼ teaspoon salt
1.3 kg (2.9 lbs) plums
1 teaspoon ground cinnamon
2 tablespoons sugar
150 g (5.3 oz/ 1 ¼ cups) plain flour (all purpose flour)
60 g (2.1 oz/ 1/3 cup) sugar
100 g (3.5 oz) butter

Steps:

  • Heat milk in a pot at medium heat. Pour half of the milk in a jar. Put the butter in the remaining milk in the pot. Stir occasionally until butter has melted. In the meantime add 1 tablespoon sugar and yeast to the jar with lukewarm milk. Stir well and let the mixture stand for 5 minutes. Remove the pot from the heat and let the milk - butter mixture cool.
  • Combine the flour, the remaining sugar, egg and salt in a bowl. Then pour in the yeast - sugar mixture. Start mixing, while adding the lukewarm milk - butter mixture slowly until you have a smooth dough. Put the dough on a lightly dusted surface area and knead for 10 minutes with your hands. Put the dough back in the bowl (you don't have to dust the bowl or grease it, because the dough has a great texture and it doesn't stick), Cover with kitchen towel and let the dough rise for 2 hours at room temperature.
  • Put water in a bowl and wash the plums very well. Drain them and let dry for a couple of minutes. Take one plum at a time, (hold it with one hand) turn it upside down, such that the side with the stem is facing down. Cut from top lengthwise in a cross form until the middle part of the plum. Extend just one cut to the bottom. Open the plum at the side with the longest line and remove the pit. In the end end you should have a plum with interconnected quarters. Repeat the process until you have used up all the plums. You could also use a plum stoner if you have one. In this way the plums will stay better on the cake and won't slide off while baking. Plus your plum cake will look beautiful afterwards. Wash your hands, dry them and grease the baking sheet with butter, then line it with a parchment paper and set aside.
  • In a bowl combine flour, sugar and butter. Using your hands mix all the ingredients together until small crumbles start to form. Preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
  • Place the dough on a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and roll it with a lightly floured rolling pin into a rectangle form (about 30 x 35 cm/ 12 x 14 inches). Using both hands lift up the dough and put on the baking sheet that you previously prepared. Arrange plums very close to each other on the rolled out dough with the cut side facing up, as shown on the photos. If you have some leftover plums once you're done arranging them on the rolled out dough, just divide them with your hands and fill the sides with openings. Sprinkle with sugar and ground cinnamon over the top of the plums. Then sprinkle the crumbles evenly and bake for 40 minutes.

ZWETSCHGEN DATCHI (BAVARIAN PLUM CAKE)



Zwetschgen Datchi (Bavarian Plum Cake) image

Provided by Food Network

Categories     dessert

Number Of Ingredients 16

1 piece fresh yeast
6 1/4 tablespoons sugar
1 cup hot milk
Pinch salt
1/2 tablespoon canola oil
3 ounces butter
1/2 tablespoon vanilla sugar
3 1/2 cups cake flour and flour to work the dough
1 egg
3 to 4 tablespoons hazelnut flour
1 1/2 pounds of ripe plums
2 tablespoons sugar
1 tablespoon ground cinnamon
2 tablespoons bread crumbs
3/4 cup almond slivers or almond sticks
2 to 3 tablespoons butter

Steps:

  • For the crust: Mix the fresh yeast with 2 tablespoons of the sugar and reserve. Mix into the hot milk the remaining sugar, salt, oil, butter, vanilla sugar and half of the cake flour in a bowl of a kitchen aid mixture or food processor, mix at low speed for 1 minute. Add the egg. Add the yeast/sugar mixture. Add the remaining cake flour and mix well at low speed until all ingredients are incorporated. Let rise at a warm place until dough doubles. With a rolling pin, roll out the dough to fit a 12 by 17-inch cake pan, which is lightly buttered and dusted with flour.
  • For the topping: Preheat oven to 360 degrees. Sprinkle hazelnut flour over the dough. Cut the plums open but not in half, remove the pit and cut a small insert into the top. Layer standing on top of the dough. Mix sugar, cinnamon, and bread crumbs and sprinkle over the plums. Top with almonds and butter. Bake on the second shelf from the bottom for 45 minutes to 1 hour at 360 degrees in a regular oven or for 45 minutes at 300 degrees in a convection oven. Let cool, serve by itself, or with whipped cream, ice cream, or cinnamon creme fraiche.

BLUEBERRY YEAST CAKE



Blueberry Yeast Cake image

Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich. Raspberries would work, as would a vanilla paste swirl.

Provided by Steve P.

Categories     Yeast Breads

Time 4h40m

Yield 1 9-10 inch cake, 10-12 serving(s)

Number Of Ingredients 13

4 1/2 teaspoons yeast
1 cup water
1/2 cup sugar
1 cup blueberries (fresh or thawed)
1 1/4 teaspoons salt
3 eggs
1/2 cup unsalted butter, softened
1/3 cup skim milk powder
2 cups all-purpose flour
3 cups bread flour
melted butter (to garnish)
cinnamon (to garnish)
sugar (to garnish)

Steps:

  • Whisk together the water and yeast.
  • Add sugar, salt, eggs, butter, skim milk powder and most of flour.
  • Stir to make a batter-like mixture.
  • Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
  • Cover bowl with a tea towel and let batter rest 30 minutes.
  • Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
  • Pour batter in (after rest).
  • Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
  • Drizzle on melted butter and dust with sugar and cinnamon.
  • Preheat oven to 350°F.
  • Place cake pan on a baking sheet and place in oven.
  • Bake until nicely browned (about 40 minutes).
  • Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.

Nutrition Facts : Calories 391.3, Fat 11.5, SaturatedFat 6.4, Cholesterol 88.3, Sodium 328.1, Carbohydrate 61.8, Fiber 2.4, Sugar 12.9, Protein 10

YEASTED CHOCOLATE COFFEE CAKE



Yeasted Chocolate Coffee Cake image

Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h40m

Yield Makes one 5-by-10-inch cake

Number Of Ingredients 15

2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature

Steps:

  • Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  • Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  • Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  • Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  • Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  • Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  • Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

YEASTED SUGAR CAKE



Yeasted Sugar Cake image

Provided by Deborah Madison

Categories     Bread     Cake     Dairy     Breakfast     Brunch     Dessert     Bake     Picnic     Vegetarian     Shower     Party     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10 to 12

Number Of Ingredients 11

The Cake:
2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup sugar
2 cups flour, plus extra for the counter
1/2 teaspoon salt
1/2 cup warm milk
2 eggs, at room temperature
4 tablespoons butter, at room temperature
The Topping:
2 tablespoons butter, softened
1/4 cup light brown or white sugar

Steps:

  • Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
  • Lightly butter a 9-inch tart pan or cake pan. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
  • Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes. The surface should be covered with cracks. When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
  • Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds. A half cup of finely ground almonds and a drop of almond extract are also good additions.

CHOCOLATE YEASTED CAKE



Chocolate Yeasted Cake image

I found this on the cooking blog The Spiced Life. The pictures of the cake were just so gorgeous I couldn't stop looking at them. I love the texture of yeasted cakes and have plans to make this one for a special someone's birthday :)

Provided by Pinay0618

Categories     Dessert

Time 3h20m

Yield 1 10-inch Bundt cake

Number Of Ingredients 12

5 teaspoons active dry yeast
1/4 cup warm water (110-115 F)
3/4 cup warm whole milk (110-115 F)
3 cups flour, divided in half
1/2 cup unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
6 ounces melted good quality semisweet chocolate or 6 ounces bittersweet chocolate
6 ounces mini chocolate chips

Steps:

  • Sprinkle the yeast over the water in a medium-large bowl. Stir to blend, and then let sit until foamy, about 5 minutes. Mix in the milk and 1 1/2 cups of the flour; whisk until smooth. Cover with plastic wrap and let rise until light and spongy, about 45 minutes.
  • Using an electric mixer, preferably stand, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until totally incorporated. Add the yeast mixture and vanilla and beat until blended.
  • In another bowl, whisk together the remaining flour, the baking soda, and the salt until fluffy and blended. Add this flour mixture to the batter in 3 additions, alternating with the melted chocolate and beginning and ending with the flour. With the last flour addition, add the mini chocolate chips and mix until completely blended. Finish by hand, scraping down the sides and bottom of the bowl.
  • Generously butter a 10 inch tube pan and scrape the dough into the pan. Cover the pan with plastic wrap and set aside to rise until light and foamy, but not quite doubled. After 40-60 minutes (depending on how fast it seems to be rising), preheat your oven to 350°F Bake until the sides pull away from the edges and a tester inserted in the middle comes out clean, about 50 minutes. Let the cake cool in the pan on a rack for at least 20 minutes. Use a thin knife to gently loosen the edges before inverting and removing. After it cools, wrap it securely with plastic wrap or store in a cake keeper.

Nutrition Facts : Calories 5795.2, Fat 257.5, SaturatedFat 152.3, Cholesterol 896.8, Sodium 3958.3, Carbohydrate 861.8, Fiber 52.6, Sugar 506.3, Protein 101.2

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Author Food Network Kitchen


YEASTED RUM CAKE (SABRINA CAKE) – TALI BAKES GOOD
3 cups (600g) sugar 1 vanilla bean sliced in half 1/2 stick cinnamon 2 pieces citrus rind 1/3 cup rum (Captain Morgan’s Spiced Rum) Procedure: Mix the warm milk, sugar, and yeast in a mixer bowl and allow to sit till foamy. Using the dough hook, mix in flour, eggs, salt, zest and extract. Add in the butter. The recipe at this point calls to ...
From talibakesgood.wordpress.com
Estimated Reading Time 6 mins


YEASTED CHOCOLATE COFFEE CAKE | ANNASHORTCAKES
Yeasted Chocolate Coffee Cake. Bread. ¼ oz active dry yeast; ¼ cup granulated sugar; ¾ cup warm milk; 1 large egg ; 3 cups all-purpose flour; ½ tsp salt; 8 tbs butter, melted and slightly cooled; Egg Wash. 1 egg, slightly beaten; 1 tbs milk; Filling. 8 oz bitter chocolate (2 bars) ½ cup granulated sugar; 1 ½ tbs ground cinnamon; 4 tbs unsalted butter; ¼ tsp salt; …
From annashortcakes.wordpress.com
Estimated Reading Time 3 mins


YEAST CAKE BAKING - OLA'S BAKERY - BAKING RECIPES WITH ...
Yeast cake baking, typically follows a FIVE-STEP process: MIX and KNEAD the dough until smooth and satiny. REST the dough for about one hour so that it doubles in size. SHAPE the dough into the desired pastry. REST the dough for another 30 to …
From olasbakery.com
Estimated Reading Time 5 mins


BASIC YEAST BREAD INGREDIENTS - THE SPRUCE EATS

From thespruceeats.com
Estimated Reading Time 6 mins


YEAST FREE LEMON SPONGE CAKE - FINE DINING LOVERS
To make the yeast free ring-shaped lemon sponge cake start by separating the egg yolks from the whites and beat the latter to soft peaks.. Add the sugar to the yolks beating with an electric mixer, after which add the milk. Now add the lemon juice, sieved flour, baking soda and butter at room temperature, continuing to fold in the ingredients with a down, across, up and …
From finedininglovers.com
1.8/5 (26)
Total Time 1 hr
Servings 8


CARBOHOLIC'S YEASTED COFFEE CAKE - HOME COOKING - BAKING ...
Cinnamon sugar, for sprinkling. FOR THE ICING. 1.5 c powdered sugar Water. 1. MAKE THE DOUGH: in a small bowl, whisk together yeast, 1/2 T sugar, 1/4 c warm milk. Let stand until foamy, about 5 minutes. 2. In the bowl of a stand mixer with the paddle attachment, beat remaining 6 T sugar, salt, and butter until creamed. Add in the egg, vanilla ...
From chowhound.com
User Interaction Count 12
Estimated Reading Time 5 mins


YEASTED NECTARINE COFFEE CAKE - BAKING BITES
Yeasted Nectarine Coffee Cake 2-1/4 cups all purpose flour 1/2 cup sugar 2 1/4 tsp RapidRise/instant yeast 1/2 tsp salt 1/4 cup water 1/4 cup milk 1/3 cup butter 2 large eggs 1 tsp vanilla extract 2 ripe nectarines, pitted and sliced. 1/3 cup brown sugar 1/4 cup all purpose flour 1/4 cup butter, cold 1/4 tsp salt 1 tsp ground cinnamon
From bakingbites.com
Estimated Reading Time 3 mins


LUNJIAO YEASTED WHITE SUGAR CAKE - FOODISTA
Preparation. 1. Whisk rice flour, water and sugar together in a mixing bowl. Cook over low heat until the mixture has become thick, but still runny. Keep stirring to avoid any lump during cooking. Press the mixture through a sieve and leave to cool. 2. Mix the yeast and warm water and add in the cooled rice mixture together with the baking powder.
From foodista.com


CAROLINE M. GRANT » BLOG ARCHIVE » YEASTED SUGAR CAKE
Stir the yeast and 1 t of the sugar into 1/4 c warm water and let stand until foamy (about 10 minutes). Whisk together the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, cover, and let rise till doubled, about 45 minutes.
From carolinemgrant.com


YEASTED COFFEE CAKE RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. YEASTED COFFEE CAKE RECIPES YEASTED COFFEE CAKE RECIPE | MARTHA STEWART. This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer. Provided by Martha Stewart. Categories Breakfast & Brunch Recipes. Number Of Ingredients 23. Ingredients; 2 packages …
From stevehacks.com


CAN YOU ADD YEAST TO CAKE MIX?
Stir. Bread dough benefits from folding to re-distribute the yeast and its “food,” just as cake batter does the same. Pour the batter into the cake pan after it has risen with a few quick folds at the end of the first rise. As a result of this folding action, the batter is also deflated, making it easier to pour into the pan. Table of contents 1.
From cupcakejones.net


CAKE WITH YEAST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Yeasted Sugar Cake Recipe | Epicurious ... Visit site > Easy Yeast Apple Crumb Coffee Cake Recipe - Food.com hot www.food.com. Spread evenly into a greased 9-inch square baking pan. Arrange apple slices evenly over batter. For topping: Combine all ingredients; mix until crumbly. Sprinkle crumb topping evenly over apples. Cover, let rise in a warm draft-free …
From therecipes.info


YEASTED SUGAR CAKE RECIPES
YEASTED SUGAR CAKE RECIPE - FOOD NEWS. Yeasted Sugar Cake recipe. Cook potatoes in water to cover until tender (about 25 minutes). Drain, reserving 1 cup liquid. Dissolve yeast in lukewarm water. Cream butter and shortening in large bowl. Mix in sugar and beat until creamy. Add eggs, one at a time, then mashed potatoes, reserved potato water, salt and dissolved …
From tfrecipes.com


WHOLE WHEAT PULL-APART COFFEE CAKE - FLEISCHMANN'S YEAST
DIRECTIONS. Dissolve yeast in warm water in a small bowl. Let rest 5 minutes. Heat milk and butter until warm (100 ° to 110 ° F). Combine yeast, milk mixture, whole wheat flour, sugar and salt in a large mixer bowl. Beat on medium speed with electric mixer for 2 minutes. Gradually add enough all-purpose flour until soft dough forms.
From fleischmannsyeast.com


YEASTED SOUR CREAM COFFEE CAKE - HIDDENPONIES.COM
Instructions. Combine all cake ingredients in a large mixing bowl and stir until fully combined, then stir for another two minutes. Cover with plastic wrap and let rise in a draft-free place for 1 hour, until slightly puffy. Meanwhile, make the crumb layer: Mix the melted butter, both sugars, cinnamon, and salt in a large bowl.
From hiddenponies.com


YEASTED SUGAR CAKE RECIPE - FOOD NEWS
Cake: Sprinkle dry yeast and 1/2 teaspoon sugar into 1 cup warm water; stir to dissolve. When yeast begins to foam, add dry skim milk powder, dehydrated potato, 1/3 cup granulated sugar, salt and 3/4 cup unsifted flour. Beat 2 minutes on medium speed on mixer. Add eggs, 1/3 cup butter that has been melted and cooled and 1 cup flour.
From foodnewsnews.com


YEASTED CHEESE & SOUR CHERRY CAKE ARCHIVES - GOOD FOOD AND ...
Genoise, the classic French sponge cake, is almost always soaked in sugar syrups spiked with liqueur, not just for flavor, but to keep the cake fresh and prevent it from drying out. Pastel de tres leches, or ‘three-milks cake’, is a beloved Latin American classic. Made from sponge cake soaked in a milky syrup combining evaporated milk ...
From goodfoodandtreasuredmemories.com


FOOD LUST PEOPLE LOVE: CRANBERRY LARDY CAKE #BREADBAKERS
1 cup or 200g lard, at room temperature. 1/2 cup or 65g dried cranberries, plus extra for decorating, if desired. Method. Mix the yeast into the warm water with one teaspoon of the sugar. Set aside. Measure the flour, salt and lard into a big bowl and use a pastry cutter to cut the lard into the flour.
From foodlustpeoplelove.com


RECIPE FOR PUMPKIN COFFEE CAKE | ALMANAC.COM
Pour the water into a small bowl and sprinkle with yeast. Stir to blend, then set aside for 5 minutes. Meanwhile, combine the pumpkin, milk, sugar, oil, egg and yolk, salt, and vanilla in a large bowl. Stir in the dissolved yeast. Whisk well. Add 2 cups of the flour and beat well with a wooden spoon for 2 minutes.
From almanac.com


YEASTED CHOCOLATE COFFEE CAKE RECIPE - FOOD NEWS
Pastry brush (for spreading butter and icing over baked coffee cake) Yeasted German Coffee Cake Ingredients: 1/3 cup warm milk (2% is fine) 1 packet rapid rise dry yeast (about 2-1/2 teaspoons but add 1 extra teaspoon for a taller rising cake) 2 cups all-purpose flour (I used unbleached) 2 Tablespoons granulated sugar 2 large eggs 1/4 teaspoon salt
From foodnewsnews.com


GERMAN YEAST COFFEE CAKE RECIPE - ALL INFORMATION ABOUT ...
Dissolve yeast in warm water. Let stand a few minutes, then. stir. Stir in sugar, salt and 1 cup of the flour. Beat the egg, add lard (softened or melted and cooled) and the. egg to the flour mixture. Beat in the remaining flour until mixture. is smooth. Drop by …
From therecipes.info


RECIPES: LUNJIAO YEASTED WHITE SUGAR CAKE / 伦教白糖糕
"Lunjiao Cake" or "White sugar cake", or "Pak Tong Koh" is made from rice flour, white sugar, water, yeast and baking powder. It was created during the Ming Dynasty in Lunjiao district Shunde Guangdong province. The creator was a hawker named Liang who sells steamed sponge. One day he made a mistake with the proportion of water and flour while making …
From all-best-recipes.blogspot.com


YEAST PEACH CAKE - RECIPES - COOKS.COM
In a 1 quart container ... cherries, sugar and yeast. Top with a loose ... floured angel food cake pan. (Brandied fruit is also ... spooned over pound cake.) Ingredients: 5 (peaches .. pineapple .. sugar .. yeast ...) 6. OLD-FASHIONED GERMAN COFFEE CAKE. For cake, dissolve yeast and 1 tablespoon sugar in ... dough. Top with peach slices. Bake at 375°F for ... golden brown. …
From cooks.com


YEASTED FIG COFFEE CAKE — HANNAH COMSTOCK-GAY
This coffee cake has a welcome tanginess, thanks to the yeast. And if you can snag fresh figs still, do it! Otherwise, apples work nicely.
From hannahcomstockgay.com


HOMEMADE CINNAMON STREUSEL COFFEE CAKE - FLY-LOCAL
While dough is rising, prepare Streusel Topping by mixing flour, sugar, brown sugar and cinnamon in a small bowl. Cut in butter with a pastry blender or two forks until very crumbly but with small pieces of butter still visible. Sprinkle topping over coffee cake. Bake in preheated 350°F oven for 35 to 45 minutes or until golden brown.
From fleischmannsyeast.com


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