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Masquerading

October 11, 2010

  

The trees say that fall is here and the cooler mornings make me think of warm breakfasts so I thought I’d whip this up on Saturday morning.   Despite the title, this is a cake recipe trying to hide in a yeast bread dough.  Because of the short 15 minute rise time, the gluten doesn’t really have enough time to develop into a bread dough, although the crumb is something between a cake and a bread.  Either way, I think you’ll agree that this is perfect for breakfast or a mid afternoon snack.

 

Cinnamon Bun Bread Cake

Adapted from bakingbites 

1 ½ cups all purpose flour
1/3 cup sugar
¼ tsp salt
4 tsp active dry yeast*
2/3 cup warm milk (about 100F)
3 tbsp vegetable oil
½ tsp vanilla bean paste or vanilla extract
1 large egg

*Yeast packets contain about 2 1/4 tsp yeast.  I used two whole packets because when I measured them out the combined total was just over 4 tsp and I think for this short rise, the increased yeast doesn’t make a difference worth worrying about.

Topping
3 tbsp butter at room temperature
¾ cup brown sugar, loosely packed
1 tsp ground cinnamon

Icing
1 cup powdered sugar
2 tbsp milk
¼ tsp vanilla bean paste or vanilla extract

Grease an 8 x 8 backing pan

In a large bowl combine flour, sugar and salt and set aside. 

Dissolve the yeast in a small bowl with the warm milk for about 5 minutes.  After the yeast has bloomed, add to the flour mixture with the rest of the bread ingredients.  Mix until combined and very smooth then pour into the prepared pan.  Let the dough rest for 15 minutes.

Mix together the butter, brown sugar and cinnamon in a small bowl.  The brown sugar and cinnamon should be completely incorporated into the butter.  Sprinkle this mixture on top of the rested dough.  You’ll want to press this down into the dough so it isn’t all resting loosly on top.  The dough will rise around the cinnamon mixture, creating a nicely textured topping. 

Place the pan into a cold oven and set the temperature to 350F.  Bake for 25-30 minutes.  The sugar mixture will be bubbling and the cake top will be lightly browned.

Cool the cake for 30 minutes then whisk together the icing ingredients and drizzle over the cake.  The icing will create wonderful pools in the topping of the cake.  Serve warm. 

I refrigerated my leftover cake and then warmed leftover servings in the microwave.

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