I’m happy to share another Red Star Yeast recipe with you today. This coffeecake reminds me of a rich yeast bread topped with buttery almond crumbs and sweet summer berries. Red Star PLATINUM yeast gives the sweet bread a soft and springy texture, and though the rise time is less than 30 minutes, the resulting flavor is unparalleled.

Crunchy Cinnamon-Berry Coffeecake | Tutti Dolci

As this coffeecake bakes, the scent of fresh bread plus cinnamon streusel and bursting berries makes for one incredible aroma. Here’s to a scrumptious breakfast recipe that I will have on repeat for the remaining half of summer!

Crunchy Cinnamon-Berry Coffeecake | Tutti Dolci

Crunchy Cinnamon-Berry Coffeecake
Adapted from Red Star Yeast
3 cups bread flour, divided
1 package Red Star PLATINUM Yeast
1/3 cup sugar
1/2 tsp salt
1/2 cup low-fat milk
1/2 cup water
1/4 cup unsalted butter
1 large egg

Topping
1/3 cup flour
1/4 cup brown sugar
2 Tbsp sugar
1/4 cup sliced almonds
1/2 tsp cinnamon
1/4 cup cold unsalted butter, cubed
1/2 Tbsp cold water
1 1/2 cups blackberries
1 cup sliced strawberries

Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray. Combine 1 1/2 cups bread flour, yeast, sugar, and salt in a large mixer bowl; mix on low speed until incorporated. Combine milk, water, and butter in a microwave-safe measuring cup and heat 45 seconds to 1 minute, until very warm (120-130°F). Add to flour mixture and mix until combined; beat in egg. Increase speed to medium and beat 3 minutes. Gradually mix in remaining 1 1/2 cups bread flour just until combined.

Spread batter into prepared pan as evenly as possible (at this point, the batter will not spread to the edges of the dish, but will expand as it rises). Cover with plastic and let rise in a warm place until doubled in size (about 25 minutes).

Once dough has doubled, flour hands and gently pat dough out to edges of dish. Cover and let rest 5 minutes. For the topping, whisk together flour, sugars, almonds, and cinnamon in a small bowl. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; add water and toss mixture with a fork to form crumbs.

Arrange blackberries and sliced strawberries over dough; sprinkle with topping. Bake for about 23 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from oven and cool in pan on a wire rack. Store leftovers in an airtight container at room temperature up to 1 day; serve warm.

Yield – 16 servings
Calories – 206 (per slice)
Carbs – 31

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Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.

41 comments

  1. Beautiful coffeecake, Laura! I’m all about cake, fresh summer berries and streusel these days! (Just posted my Blueberry-Raspberry Buckle yesterday.) Blackberries are so much fun to photograph as they catch the light. Gorgeous photography as always, girl!

  2. This looks like the perfect recipe to use for the cherries I just bought! (If the weather didn’t feel like the inside of a covered steam pot, I’d make this right now!) 😀

  3. Yeasted coffee cake is a superlative way to begin the day! Topped with seasonal berries and a bright buttery topping I may have another slice with my mid-morning coffee!

  4. My fridge is totally stocked with sweet summer berries. And the kids eat them quickly, so I don’t always have a chance to bake with them! I’ve never added yeast to a coffee cake like this. I’m intrigued!

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