Bub worked from noon til 8 last night and didn't get a satisfying dinner. He just wasn't in the mood for anything. I promised a nice breakfast to make up for it.
A warm, gooey, yeast coffee cake was what was on my mind at 4:30 this morning. I haven't attempted one in quite some time. I think I've perfected the moist surface texture I remember in coffee cakes I used to buy.
This is an 8"round coffee cake with a full batch of topping made for a larger recipe. I've also added a drizzle of maple syrup to the surface of the dough before adding the crumble topping. Uh huh.
1-3/4 - 2-1/4 cup GF baking mix
2 tablespoons sugar
1/4 teaspoon salt
1 package yeast
2/3 cup vanilla Soymilk
1/4 cup margarine, Earth Balance
Grease a 9" round cake pan. Preheat oven to 375.
Combine 3/4 cup baking mix, sugar, salt, and yeast in a large mixing bowl. Heat the margarine and Soymilk to 110 degrees. Add this warm liquid to the dry ingredients. Whisk until you have a smooth slurry. Add 3/4 cup baking mix and mix with wooden spoon to combine. Add another 1/2 cup and combine. At this point, if your dough is a stiff batter that can be touched without completely sticking to your finger, it is done. It is OK to stick slightly.
Plop the dough into the center of your greased pan. With floured fingers, gently poke the dough evenly to the edges of the pan. Cover with plastic wrap and towel and allow to rise onto of your preheated oven.
1/2 cup GF baking mix
1/3 cup raw sugar
1 teaspoon cinnamon
1/4 cup margarine
Dash of salt
Combine the above with a fork in a small bowl until crumbly.
Uncover your risen dough. Drizzle a little maple syrup over the top and tilt the pan to distribute it a bit. Don't brush or spread or you'll flatten your dough!
Gently sprinkle the topping over entire top of cake.
Bake for 15 minutes until golden and gooey.
Enjoy your extra hour with some coffee, your furry friends if you've got them, and some warm love from your oven.