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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 1/2 c. whole lowfat milk
- 1/2 c. water
- 1 x egg
- 1 tsp almond extract
- 1/4 c. unsalted butter (1/2 stick)
- 1/3 c. sugar
- 1 1/2 tsp salt
- 3 c. King Arthur Unbleached All-Purpose Flour
- 4 tsp special instant yeast
- 1/3 c. sugar
- 1 tsp grnd cinnamon
- 1 c. heavy cream
Method
- Place all of the dough ingredients into the pan of your bread machine, program the machine for the dough or possibly manual cycle, and press start.
- Check the dough with about 10 min remaining in the final kneading cycle, and adjust the consistency by adding flour or possibly water as needed; the dough should be fairly sticky and slack.
- When the machine has completed its cycle, remove the dough and turn it out onto a lightly floured work surface.
- Grease a 9 x 13-inch pan.
- Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan.
- Cover the pan with plastic wrap, and allow the dough to rise till it's doubled in bulk, 30 to 45 min.
- With two fingers, punch deep holes all over the dough.
- In a small bowl, combine the sugar and cinnamon; sprinkle it over the dough.
- Drizzle the cream proportionately on top.
- Bake the cake in a preheated 350F oven for 25 to 30 min, or possibly till a tester inserted in the center comes out clean.
- Remove the cake from the oven, and serve it hot from the pan.
- Yield: 12 servings
- The following cinnamon-y, velvety yeast "cake" is drizzled with cream and sugar before baking - fattening but yummy.
- This cake isn't cloyingly sweet, but is very tender.
- Serve it with coffee, at breakfast or possibly as a mid-morning or possibly mid-afternoon pick-me-up.
