Ingredients
Dough
- 2 ¾ cups all-purpose flour, divided
- ¼ cup sugar
- 2 ¼ teaspoons instant yeast (one envelope, Red Star Platinum Yeast recommended)
- ½ teaspoon salt
- ⅓ cup whole milk
- ¼ cup butter
- ¼ cup water
- 1 ½ teaspoons vanilla extract
- 2 eggs, at room temperature
Filling
- ¾ cup sugar
- 2 teaspoons ground cinnamon
- ¼ cup melted butter
- A few gratings of fresh nutmeg (optional)
Instructions
- Prepare the loaf pan: Grease a standard 8 ½ x 4-inch loaf pan thoroughly to prevent sticking.
- Mix dry dough ingredients: In a mixer bowl with a paddle attachment, combine 2 cups of flour, sugar, instant yeast, and salt until evenly mixed.
- Warm liquid ingredients: Heat milk and butter until the butter melts, either in the microwave or on the stovetop. Add water to the mixture and allow it to cool until just warm (about 120ºF). Stir in vanilla extract.
- Combine wet and dry: Pour the warm milk mixture into the flour mixture and mix until the flour is just moistened. Add eggs one at a time, beating well after each addition until fully incorporated.
- Add remaining flour: Stop the mixer and add ½ cup of the remaining flour. Mix on low speed until the dough is smooth, less than one minute. Add an additional 2 tablespoons of flour and mix again until smooth, under a minute.
- Knead the dough: Lightly flour the work surface and knead the dough by hand for about one minute, adding up to 2 tablespoons more flour if the dough sticks excessively. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about one hour.
- Prepare the filling: In a bowl, mix melted butter, sugar, cinnamon, and grated nutmeg if using. Set aside. Alternatively, brush the rolled dough with melted butter before sprinkling the cinnamon sugar mixture to help it stick.
- Form the dough layers: Punch down the risen dough and roll it out on a floured surface into a 20 x 12-inch rectangle. Evenly spread the cinnamon sugar and butter mixture over the dough. Using a knife or pizza cutter, cut the dough into five 12 x 4-inch strips, trimming uneven edges. Spread more filling on top of each strip. Stack the strips on top of each other to form a stack of five rectangles.
- Cut and arrange in pan: Cut the stacked strips into 6 equal pieces, each about 2 inches wide. Place each smaller stack cut side up into the prepared loaf pan. Sprinkle any leftover cinnamon sugar on top if desired. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Bake the coffee cake: Preheat the oven to 350ºF (175ºC). Bake the loaf for 30 to 40 minutes, or until the top is browned and cooked through.
- Cool before serving: Remove the loaf pan from the oven and cool the cake on a rack for 10 to 15 minutes. Then carefully remove the cake from the pan and let it cool completely on the rack before pulling apart and serving.
Notes
- Make sure the milk and butter mixture is not too hot to prevent killing the yeast; about 120ºF is ideal.
- If the dough feels too sticky when kneading, add flour gradually, but avoid adding too much to keep the cake tender.
- Using fresh nutmeg in the filling adds warmth and depth but is optional.
- Keep the stacked strips close together in the pan so the cake bakes evenly and pulls apart well.
- Leftover cinnamon sugar can be sprinkled on top before baking for extra flavor.
- The cake is best enjoyed the same day but can be stored tightly wrapped at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
