This coffee cake is really a sweet bread enclosing a delicious chocolate streusel filling. The recipe calls for a combination of cake and bread-making techniques. First, the butter and sugar is creamed till light and fluffy, followed by the addition of eggs one at a time – just like how butter cake is usually made. The flour, milk and yeast is then slowly added to form a dough. I did the first part in my cake mixer then transferred the ingredients into my bread maker to form the dough.
My family loved the chocolate filling wrapped in a soft, fluffy bread, as well as the crunchy almond toppings. I made half a recipe and it turned out to be a really large loaf (about 16 inches). It was still soft and delicious the next day.
For this blog hop, only the host for that recipe will place the recipe on the blog. For the full recipe, please go to Anuja of Simple Baking. Here is how how I shaped the bread:
- Roll the dough up like a Swiss Roll.
- Use a scissors and cut the bread about three quarters way down from the top at about 3/4-inch intervals.
- Take one cut section and flip them out in one direction, and the next one in an opposite direction. You may need to cut a little at the bottom to make it easier to do so.
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