Boston Coffee Cake
photo by stormylee
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 25 g fresh yeast
- 100 g butter
- 250 ml milk
- 1⁄2 teaspoon salt
- 100 ml sugar
- 2 teaspoons ground cardamom
- 750 ml all-purpose flour
-
Filling
- 75 g butter, softened
- 100 ml ground almonds
- 6 tablespoons chopped hazelnuts
- 1 teaspoon vanilla sugar
- 100 ml powdered sugar
-
Egg wash
- 1 egg, beaten
- pearl sugar
directions
- Melt butter, add milk and heat the mixture gently to 38°C.
- Crumble the yeast into the milk mixture, whip lightly to dissolve.
- Add salt, sugar and cardamom.
- Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
- Cover and let rise until doubled in size (about 30 minutes).
- Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
- Lightly flour the baking board and turn the dough on it.
- Roll the dough out into a rectangle, 40 cm x 45 cm or so.
- Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
- Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
- Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes).
- Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
- Bake in the preheated oven for about 30 minutes, or until golden brown.
- Cover while cooling.
- You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.
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