Bavarian Sugar Cake
Posted by: Jerseygirl Wed, 17 Mar 2004, at 6:43 a.m.
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 as a mid-morning or
1/2 cup whole milk
1/2 cup water
1 teaspoon almond extract
1/4 cup (1/2 stick) unsalted butter
1/3 cup sugar
1 1/2 teaspoons salt
3 cups Unbleached All-Purpose Flour
4 teaspoons special instant yeast
1/3 cup sugar
1 teaspoon ground cinnamon
1 cup heavy cream
Place all of the dough ingredients into the pan of your bread machine, program
the machine for the dough or manual cycle, and press start.
Check the dough with about 10 minutes remaining in the final kneading cycle, and
adjust the consistency by adding flour or 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 until it's doubled in bulk, 30 to 45
minutes. 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
evenly on top.
Bake the cake in a preheated 350°F oven for 25 to 30 minutes, or until a tester
inserted in the center comes out clean. Remove the cake from the oven, and serve
it warm from the pan.
Yield: 12 servings.