10/25/2011

Butterscotch Spiral Coffee Cake


This is a picture of every cup of coffee's dream, especially if you are a butterscotch lover like me.  If you like a sweet treat for breakfast every now and then (or every now and, like, the day after that) make this cake and enter through the golden door to breakfast bliss.  Alec Baldwin's character Blake said in Glengarry Glen Ross---"Coffee's for closers..."  This beauty of a cake seals the deal on every level and is a great way to share a giant sticky bun with family and friends. 

In my opinion, the original recipe was somewhat lacking in butterscotch flavor, so I added some chopped butterscotch chips to the mix and a teaspoon of Scotch whisky to the sticky glaze.  It is enjoyed most on the day that it is made, but I have had good results making it the night before.  Re-warm in the oven to liquefy the glaze for an sticky sweet anytime treat!  I have included a few step-by-steps to help you towards this breakfast bliss:)


Once the dough has risen and doubled in size, Turn the dough out onto a lightly floured work surface.


Roll the dough into a 16x12-inch rectangle.


Evenly spread the dough with the cinnamon-butter mixture.


Sprinkle the dough with the butterscotch chips.


Using a pastry wheel or pizza cutter, cut the dough into six 2-inch side strips. 



Prepare the butterscotch glaze and pour the it into a prepared pan.


Loosely roll up one strip, cinnamon-butter side facing to the inside, and place it in the pan on top of the glaze.


Continue coiling the remaining strips around, starting at the end of the previous strip.


The cake will fill in the gaps as it rises for a second time and bakes.


Allow the dough to rise for 30 minutes.


Bake in a preheated 350º F until golden brown.


Invert onto a serving platter and serve warm or at room temperature.  Eat before the spiral swirl pulls you into another dimension...another dimension of flavor, that is! 


Butterscotch Spiral Coffee Cake
makes one 9-inch round cake

For the Dough
2 1/2 to 2 3/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup (2-ounces) unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

For the Butterscotch Glaze
1/2 cup firmly packed dark brown sugar
1/4 cup (2-ounces) unsalted butter
2 Tablespoons light corn syrup
1 teaspoon Scotch whisky

For the Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons (1-ounce) unsalted butter, melted
1/3 cup butterscotch chips, chopped

For the Dough
In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  In a small saucepan over low heat, heat the milk and butter just until the butter melts.  Add the water and set aside until warm (120º F-130º F), about 1 minute.  Pour the milk mixture over the flour mixture and mix on low speed until combined.  Add the eggs one at a time, beating well after addition.  Add the vanilla. Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  Sprinkle the works surface with 1 tablespoon of flour, and center the dough on the flour.  Knead the dough gently until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  Place the dough in a large bowl and cover with plastic wrap.  Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

For the Butterscotch Glaze
Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.  In a small saucepan over low heat, combine the sugar, butter, and corn syrup and heat until the butter is completely melted.  Remove from the heat and stir in the Scotch whisky.  Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

For the Cinnamon-Butter Filling
In a small bowl, stir together the butter and cinnamon.

Center a rack in the oven and preheat to 350º F. Gently de-gas the dough by pressing lightly.  On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  Using a pastry brush, spread the cinnamon-butter evenly over the dough.  Sprinkle the dough with the chopped chips.  Cut the dough into six 2-inch wide strips.  Loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.  One at a time, coil the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside), starting each strip at the end of the previous one to make a single large spiral.  Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.

Bake the cake until the top is deep golden brown, about 35 minutes.  Check after 20 minutes to make sure the top is not browning too fast.  If so, cover the top loosely with a sheet of aluminum foil for the last 10-15 minutes to prevent over browning.  Transfer to a wire rack (remove the foil if used) and let cool for 10 minutes.

Gently tilt the pan and tap the side on a counter to release the sides of the cake.  Invert a serving platter on top of the cake, then invert the pan and the plate.  Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  Serve the cake warm or at room temperature cut into wedges using a serrated knife.  Although best eaten the day it is baked, the coffee cake can be made the night before, left to cool completely in the pan and covered tightly with plastic wrap.  To reheat, remove the plastic wrap and reheat in the oven to liquefy the glaze again.  Enjoy!

Source: Adapted from Baking for all Occasions, by Flo Braker

34 comments:

  1. This looks fabulous! What a great technique of spiraling the dough. Thank you

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  2. Whoa...

    This looks AH-mazing! Will definitely put this on my to-make list, what a great idea!!

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  3. Wow, absolutely gorgeous. I want a piece, like...yesterday. Looks great!

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  4. What a great idea, looks gooood! :)

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  5. Here's the thing: I don't like butterscotch. But I love your blog. So I might have to give butterscotch anther try.

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  6. Movita Beaucoup-
    Thank you! If you are not a fan of the artificial flavor of butterscotch, you can certainly leave out the chips.

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  7. I love this technique! I'll definitely be trying this out with this and all my other favorite cinnamon roll recipes!

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  8. This looks soooo good! Delicious recipe. And your technique is smart - when I first saw the pic I though what a tedious process it must be to roll out a mile long, thin piece of dough.

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  9. I would love to have this for breakfast...anytime! I want my breakfast dishes and recipes to be diverse, intimate and meaningful. This is because my whole family equates breakfast with the way we will be looking at what the new day will bring. Love the swirling motion of the pastry...

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  10. Russell-
    Haha! In my galley kitchen, I would have to roll that "mile long" down out on the floor-- very little counter space. So, yes, the technique is good and the results are delicious!

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  11. THIS is making me DROOL! Nicole, this looks amazing - I've done lots of swirled cinnamon rolls but what a great idea to make one continual swirl - you are always an inspiration!!

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  12. Breath-taking! My jaws are cracking just looking at the pictures. Another recipe where your techniques make the impossible seem possible.

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  13. Gorgeous cake! Love it!

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  14. Oh my word, this cake looks absolutely amazing! I've got the perfection occasion to make it for - thanks for sharing the recipe!

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  15. Now that technique might make a cinnamon roll that's big enough! ;) @Rachel -- that was my first thought! "Oh, I want to make my shredded apple cinnamon rolls like this!"
    Gail

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  16. I am somewhat embarrased to ask this....but is it possible to use frozen bread dough? Would you add cinnamon and nutmeg to dough before rolling out?

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    Replies
    1. This dough is enriched with eggs, butter, sugar, milk, as well as the spices and extract. Therefore, I wouldn't recommend using frozen dough as a substitute.

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    2. This is a sweet dough recipe not bread dough. If you can find frozen sweet dough, you can add the nutmeg and Cardamom to the butter won't be quite as flavorfull but overall it will still be good!

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    3. Oh, what fun it would be to make this and even more fun to eat. I plan to make this in the near future and am positive I will get some WOW's for it. Thanks for sharing the recipe.

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  17. Looks so delicious! Wish I were allowing myself carbs right now!

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  18. I am dieting right now and not allowing such delights---But, as a painter, I found it so beautiful, I had to click on it just for the visuals- gorgeous ( and I'm quite sure delicious)

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  19. Could this be made the night before, refrigerated, then baked in the morning?

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    1. I don't know from experience, but if you do decide to try it, allow the refrigerated dough to rise in a warm, draft-free place for 30-45 minutes or until puffy.

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  20. What if I don't have the scotch whiskey? It's there some kind of non-alcohol substitute? Or do I just need to leave it out?

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  21. I plan to make on Saturday evening and have for Super Bowl Sunday Breakfast...

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  22. That may be the best looking coffee cake I have ever seen! I can't wait to give it a try :)

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  23. I made this wonderful cake but I had a problem with it spilling over into my oven. What did I do wrong? Not that it mattered, it is awesome but my oven is a mess!

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    Replies
    1. I am not sure why it would spill over. The glaze should stay under the dough and not seep through the sides. I am glad you enjoyed the recipe.

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  24. I was wondering.....can I use chocolate chips instead of butterscotch chips?

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    Replies
    1. You certainly can, but it will completely alter the overall flavor of the coffee cake.

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  25. Woww!! I love your blog and this recipe, looks delicious =P
    Thanks for share it
    Hugs from Spain ;-)

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