Raised coffee cake is the most refined version. Although it is yeast-raised like bread, the recipe forms a batter instead of a dough. The extensible batter becomes very airy during the rising process. I have adapted this recipe for an overnight rise, which develops flavour and allows baking first thing in the morning.
- 270 g (1 1/4 cup) milk
- 75 g (5 tbs) butter
- 57 g (1) eggs
- 100 g (1/2 cup) sugar
- 3 g (1/2 tsp) salt
- 300 g (2 1/2 cups) all purpose flour
- 1 g (1/4 tsp) - 1.5 g (3/8 tsp) instant osmotolerant yeast
- 300 g (2 cups) streusel
- Scald the milk.
- Remove from heat and add butter. Once it melts stir in the sugar and salt, then add the egg and beat in. Cool to room temperature.
- Stir together flour and yeast, using the smaller quantity of yeast for a 12-hour rise and the larger for an 8-hour rise.
- Add the milk mixture. Beat together 5 minutes until it forms a smooth and elastic batter. Do not over-beat, which would develop too much gluten and toughen the cake.
- Let batter rest 30 minutes.
- Grease well a 9-inch tube pan. Spread the batter in the tube pan evenly.
- Sprinkle about 2/3 of the streusel over the batter. Stir streusel and batter together very slighly, only one movement per section of the cake, to streak the streusel through the cake without blending it in.
- Cover and set aside to raise until puffy but not quite doubled, about 8 - 12 hours.
- Preheat oven to 350 °F.
- Sprinkle the remaining streusel over the top of the cake.
- Bake for about 45 minutes, until brown and done inside.
- Cool on a rack in the pan, then remove from pan.