Now that we’ve sprung forward, I like to think that the extra hour of daylight means spring is upon us. With the new season comes wedding showers and weekend brunches, creating the need for a good coffeecake. My solution is this no-knead batterway coffeecake from Red Star Yeast.
The dough comes together in less than 10 minutes, and two quick 20-minute rises lead to a lighter-than-air coffeecake. Perfumed with orange zest and topped with an orange-pecan streusel, this is a must for your brunch table.
Please visit Red Star Yeast for the Batterway Coffeecake recipe.
A few notes:
• I used Red Star PLATINUM Yeast, which is my go-to yeast for all bread baking. Blend PLATINUM Yeast with dry ingredients and half of the flour in the recipe, and add very warm liquids (120-130°F). More on how to use PLATINUM here.
• My rise times with PLATINUM were 20 minutes per rise and my coffeecakes baked in 20 minutes at 375°F.
• This coffeecake can be baked in one 13 x 9-inch baking dish or two smaller pans; I opted for two 9-inch rounds.
• The recipe gives 3 topping options; I made the streusel topping with sugar, chopped pecans, flour, cinnamon, orange zest, and softened butter.
Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.