Saturday, March 9, 2013

Daylight Savings Coffee Cake

I am not a fan of spring forward clock changes.  It takes me until the fall back clock change to recover!

I usually am all about the Sunday breakfast.  Since Len has been gone though, Sundays are more about the dinner for the guys.  So, Saturday becomes my baking day!

This dough can be made ahead and refrigerated BEFORE rising too.

Preheat oven to 375.  Grease a 13 x 9 pan.

3 to 4 cups GF baking mix
1/4 cup sugar
1/4 teaspoon salt
1 packet yeast
1 cup Very Vanilla Soymilk
1/2 cup margarine

Gently soften the margarine in the microwave, using a measuring cup or bowl large enough to hold the Soymilk too.  Add the Soymilk and heat them together until 120 degrees.

In large bowl, combine 1-1/2 cups of the baking mix, yeast, sugar and salt.  Add the warm liquid and stir until moist.  Mix on low speed for 2 minutes.  Slowly start adding more baking mix until a stiff batter forms.  You want to be able to press your finger into it and come away clean but it should still be more like cookie dough than bread dough.

Press into prepared pan.  Cover with plastic wrap and a towel and allow to rise on top of your preheated oven.

Cinnamon topping

1/2 cup baking mix
1/3 brown sugar (or 1/3 cup of sugar combined with 1 teaspoon maple syrup)
1 teaspoon cinnamon
1/4 cup cold, firm margarine

Combine the above with a fork or pastry cutter until crumbly.

Uncover the dough and evenly distrubute the topping over the top.  Bake for 20 minutes or until golden.

Too bad I'm the only one awake right now.  Hope there is still some left when they get up!







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