A rich coffee cake with a thick buttery crumb or cinnamon streusel topping is always wonderful to serve with coffee during breakfast or a snack whether you use a leavening agent such as baking powder, baking soda or yeast. Therefore, let me share another delectable version in this Swedish yeast coffee cake recipe with caramel-sour cream topping that infuses that influx of caramelized flavor throughout this light and tender cake.
This yeast coffee cake is easier than working with traditional sweet dough. The reason being that it is a batter bread that does not requires kneading to shape it for baking. All this recipe requires is scalding the milk first before proofing the yeast and assembling the ingredients to mix together once the milk cools a bit. Afterwards, it just involves stretching this thick batter dough into a well-greased pan and growing it before making the topping and spreading over the unbaked dough before baking.
I hope that you’ll want to give this Swedish coffee cake a try at your home soon and share this recipe with your family and friends. I think that once you sample it, then you want to make it again. You also may want to try my nutmeg coffee cake recipe, which is another delectable yeast coffee cake.
Swedish Coffee Cake Recipe
2 tablespoons of canola oil
1/4 cup of sugar minus 1 teaspoon for proofing the yeast
½ teaspoons of salt
½ cups of scalded milk
1 large egg, beaten
1 teaspoon of vanilla extract
1 ½ teaspoons of active dry yeast
1/4 cup of very warm water (but not hot)
1 tablespoon of melted butter
2 – 2-1/4 cups of sifted flour
Caramel-Sour Cream Topping
1 cup firmly packed brown sugar
½ cups of sour cream
2 teaspoons of cornstarch
1 teaspoon of vanilla extract
To Prepare the Sweet Yeast Dough:
Scald the milk and allow to cool in a large mixing bowl where you also add the oil, sugar (except for one teaspoon) and salt. While waiting for this to turn tepid, add the yeast in a separate smaller mixing bowl to the very warm ( but not hot water) along with the reserved teaspoon of sugar. Give this a few minutes to start foaming up, signaling that your yeast is working and ready to use.
When the milk mixture becomes lukewarm, it is time to stir in the slightly beaten egg, vanilla and the yeast that you proofed.
Now start adding the flour and slowly working it into a thick and somewhat stiff dough. You won’t be kneading this, but pouring it into a well-greased 13 x 9 x 2-inch pan. Press the dough down and brush with the melted butter. Cover this coffee cake and place in a warm spot to rise for about 1 ½ hours.
Then pour the caramel-sour cream topping over the unbaked sweet yeast coffee cake.
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated.
To Prepare the Caramel-Sour Cream Topping:
Add the brown sugar, sour cream, cornstarch and vanilla and mix thoroughly in another mixing bowl and it’s ready to use.
This is a Swedish yeast coffee cake with caramel-sour cream topping that infuses that influx of caramelized flavor throughout this light and tender cake.
Course:
Breakfast, Lunch, Snack
Cuisine:
American
Keyword:
baking tips, batter bread recipe, caramel sour cream topping, swedish coffee cake recipe, sweet yeast dough, yeast coffee cake
:
-
2
tablespoons
of canola oil -
1/4
cup
of sugar minus 1 teaspoon for proofing the yeast -
½
teaspoons
of salt -
½
cups
of scalded milk -
1
large egg
beaten -
1 ½
teaspoons
of active dry yeast -
1/4
cup
of very warm water
but not hot -
1
tablespoon
of melted butter -
2 – 2-1/4
cups
of sifted flour -
1
teaspoon
vanilla - Caramel-Sour Cream Topping
-
1
cup
firmly packed brown sugar -
½
cups
of sour cream -
2
teaspoons
of cornstarch -
1
teaspoon
of vanilla extract
-
To Prepare the Sweet Yeast Dough:
-
Scald the milk and allow to cool in a large mixing bowl where you also add the oil, sugar (except for one teaspoon) and salt. While waiting for this to turn tepid, add the yeast in a separate smaller mixing bowl to the very warm ( but not hot water) along with the reserved teaspoon of sugar. Give this a few minutes to start foaming up, signaling that your yeast is working and ready to use.
-
When the milk mixture becomes lukewarm, it is time to stir in the slightly beaten egg and the yeast that you proofed.
-
Now start adding the flour and slowly working it into a thick and somewhat stiff dough. You won’t be kneading this, but pouring it into a well-greased 13 x 9 x 2-inch pan. Press the dough down and brush with the melted butter. Cover this coffee cake and place in a warm spot to rise for about 1 ½ hours.
-
Then pour the caramel-sour cream topping over the unbaked sweet yeast coffee cake.
-
Bake in a 350-degree oven for about 30 minutes, depending on how your oven is regulated.
-
To Prepare the Caramel-Sour Cream Topping:
-
Add the brown sugar, sour cream, cornstarch and vanilla and mix thoroughly in another mixing bowl and it’s ready to use.
