Yeasted Coffee Cake
30m prep 45m cook 3h ready
A yeasted coffee cake loaf with a buttery streusel topping, perfect for breakfast or brunch.
Ingredients
- 2/3 cup Streusel (opens in new tab)
- 1/4 cup warm water
- 1 active dry yeast
-
1/2 cup
all-purpose flour
- 1/3 cup sugar
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
-
all-purpose flour
- 6 tbsp unsalted butter very soft
- 1 1/2 tsp butter melted
-
1/3 cup
chopped toasted nuts
-
1
egg yolk beaten with 1 to 2 tablespoons water
Nutrition (per serving, estimated)
Estimated based off 13 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 246 mg
- Iron: 12.5 mg
- Magnesium: 124 mg
- Phosphorus: 719 mg
- Potassium: 708 mg
- Zinc: 4.99 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2/3 cup Streusel
- 1/4 cup warm water
- 1 active dry yeast
- 1/2 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
- all-purpose flour
- 1/3 cup chopped toasted nuts
- 1 egg yolk beaten with 1 to 2 tablespoons water
Prepare
- 6 tbsp unsalted butter, very soft
- Melt 1 1/2 tsp butter
Let's Cook
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Step 1.
In a large bowl or the bowl of a stand mixer fitted with the dough hook, combine 1/4 cup (60g) warm water (105° to 115°F) and 1 envelope (2 1/4 teaspoons) active dry yeast. Let stand until the yeast is softened and foamy, about 5 minutes.
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Step 2.
Add 1/2 cup (65g) all-purpose or bread flour, 1/3 cup (65g) sugar, 1/4 cup (60g) milk, 2 large eggs, 1 teaspoon vanilla, and 1 teaspoon salt. Mix by hand or on low speed until blended.
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Step 3.
Gradually stir in 2 to 2 1/4 cups (250 to 280g) all-purpose flour or 265 to 295g bread flour. Mix for 1 minute, or until the dough comes together. Let the dough sit for 15 minutes.
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Step 4.
Knead the dough by hand for about 10 minutes, or on low to medium speed for 5 to 7 minutes, until it is smooth, elastic, and no longer sticks to your hands or the bowl.
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Step 5.
Add 6 tablespoons (3 oz or 85g) very soft unsalted butter. Knead the butter into the dough until completely incorporated and the dough is once again smooth.
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Step 6.
Transfer the dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 1/2 hours.
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Step 7.
Knead the dough briefly a second time, then cover and refrigerate until doubled again, for 4 to 12 hours.
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Step 8.
Butter a 9 × 5-inch loaf pan. Prepare 2/3 cup Streusel topping (if not already prepared).
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Step 9.
Punch down the chilled dough and roll it out on a lightly floured surface to a 16 × 9-inch rectangle about 1/3 inch thick.
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Step 10.
Brush the surface of the dough with 1 1/2 teaspoons melted butter. Sprinkle evenly with half of the streusel topping, and if desired, 1/3 cup chopped toasted nuts (such as pecans or walnuts).
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Step 11.
Starting from one short side, roll up the dough tightly as you would a jelly-roll. Pinch the seam to seal.
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Step 12.
Place the rolled dough seam side down in the prepared loaf pan. Cover loosely with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 1/2 hours.
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Step 13.
While the loaf rises, preheat the oven to 375°F.
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Step 14.
When the loaf has risen, brush the top with 1 egg yolk beaten with 1 to 2 tablespoons water or milk. Sprinkle the remaining streusel topping evenly over the dough.
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Step 15.
Bake the loaf until golden brown and a knife inserted in the center comes out clean, about 45 minutes. If the top browns too quickly, tent loosely with foil.
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Step 16.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.
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