World's Quickest Yeasted Coffee Cake

I'm glad I make this quick yeasted cake. It really easy and quick! The result is amazingly yummy! Of course being served while is warm and at the same day. I omit nuts as feel lazy to do the chopping. The topping mixture of buttery syrup and cinnamon sugar create crunch texture. For me I think the topping is the 'soul' of this world's quickest yeasted cake. Definitely can’t omit the topping :D

I like Lena's idea of baking the dough in muffin cups. Small dough means more crunchy topping! Kind of having baked doughnuts. Like other friends I cut down the amount of sugar. Since is best to consume at the same day I half the recipe. Half portion ends up five standard sized muffin cups.

This recipe is keeper for me. I definitely like to serve them to my guest. If you are new in baking I strongly recommend this recipe. You can't go wrong if you follow the recipe. Remember not to pour hot milk and butter mixture (after heat up) over the yeast as it will kill the yeast and cause 'stone' yeasted cake :D

 

Adapted from Cake Keeper Cakes by Lauren Chattman (refer Kitchen Flavours for full recipe)
I bake half the recipe and reduce the sugar according to my liking
Serves 5 (about 40g dough each)

Ingredients:

~cake/dough

90g whole milk
1 tablespoon (15g) unsalted butter

2 teaspoons (10g) instant yeast
105g unbleached all-purpose flour
pinch of salt
 

~topping

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

   

1 tablespoon (15g) unsalted butter
1 tablespoon golden syrup (I used corn syrup)
1 tablespoon brown sugar

 

Methods:
1. Heat the milk and butter in a small saucepan until the butter is melted and the milk is very warm to the touch. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with an electric mixer on medium-low speed until form sticky dough.

 

2. Divide the dough into 5 portions (about 40g each) and place each portion into lined muffin cups.

 

3. Combine the granulated sugar and cinnamon in a small bowl. Press the dough lightly with spoon to get even surface. Then sprinkle cinnamon sugar evenly over the top.

4. Melt the butter for the topping. Combine the melted butter with corn syrup and brown sugar. Stir to mix. Spread over the dough. Sprinkle nuts (if you are using) evenly across the top.

5. Place the muffins in cold oven. Turn the heat to 180C. Bake about 20 minutes until the cake is golden and set in the center. Let cool slightly and serve warm.
 

I'm sharing this recipe at :

~Recipe Box 18 hosted by Bizzy Bakes

~My Sweet and Savory hosted by Chaya Selig

~ Bake-Along hosted by Joyce, Kitchen Flavours, Lena, Frozen Wings and Zoe, Bake for Happy Kids.