Bread Machine Coffee Cake
Knead and rise the dough for this yeasted coffee cake right in your bread machine. A sweet, soft dough topped with a buttery cinnamon sugar topping and a simple glaze.
Servings: 16 slices
- 1/3 cup instant potato flakes
- 2 cups all purpose flour
- 1/3 cup white sugar
- 1/3 cup softened butter unsalted
- ½ cup + 2 tablespoons cup water
- ¾ teaspoon salt
- ½ teaspoon vanilla
- 2 teaspoons instant yeast
Cinnamon Sugar Topping
- ¼ cup butter melted
- ¾ cup brown sugar
- 1 t. cinnamon
- ½ cup powdered sugar
- 2 teaspoons milk or cream
- splash of vanilla extract
Add all the dough ingredients in your bread machine in whatever order is recommended by the manufacturer. Select the DOUGH cycle. Watch the consistency of the dough as it kneads the first few minutes, adding more water if the dough is dry and crumbly or more flour if it is sticking. You want the dough to be smooth and clear the sides of the bucket.??
Remove the dough when the machine beeps. (It may have risen only slightly.) Gently stretch it to cover a 13 x 9 pan. Cover and let rise in a warm place for 1 hour. Preheat oven to 350 degrees towards the end of the rising time.??
When the dough has risen, combine the cinnamon and sugar for the topping. Make indentations in the dough with your thumb and sprinkle the sugar on top. Pour the melted butter on top of the cinnamon sugar.
Bake for 25-35 minutes, until cooked through. Allow to cool in the pan briefly, then mix the glaze and pour on top. The glaze should be thick but pourable. Serve the coffee cake directly out of the pan. It will keep two days, tightly wrapped, at room temperature.
Want to make it ahead? Allow the dough to have its second rise in the fridge overnight. Bake in the morning.
For a fruity twist, substitute 2 tablespoons of berry jam for the cinnamon sugar topping.