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    Cupid’s Coffee Cake

    I needed a sweet coffee cake for a celebration at my wife’s yoga studio, so I turned to “The Festive Bread Book,” by Kathy Cutler.  There, facing page 68, was a delicious-looking coffee cake.  I turned to page 40 and looked over the recipe.  Nothing too hard about this one, except maybe the cutting and shaping, and I didn’t have to worry about that for a while. The blurb on the recipe says “This nut -filled Valentine coffee cake, especially good with breakfast or brunch, will make the day one your sweetheart will never forget. ”  Okay, a little over the top, but why not?


    Ingredient US Metric Comments
    Flour 10 oz 285 grams All Purpose flour works here
    Sugar 3 Tbsp 45 ml
    Salt 1/2 tsp 2 ml
    Dry yeast 1 Tbsp 15 ml
    Milk 1/2 cup 115 grams
    Butter 3 Tbsp 45 ml Unsalted
    Egg 1
    butter 2 Tbsp 30 ml Unsalted, melted, for brushing on dough

     For the Filling 

    Ingredient US Metric Comments
    Sugar 1/2 cup 120 ml
    Walnuts 3/4 cup 170 ml Chopped
    Ground Cinnamon 1 1/2 tsp 7 1/2 ml


    1. Combine 1 1/2 cups / 200 g flour, sugar, salt and yeast. Heat milk and butter to hot (120-130F / 50-55C) and let cool to 100F / 38C.
    2. Add egg and enough milk mixture to flour mixture. Mix thoroughly.
    3. Add enough remaining flour to form a soft dough. knead lightly on a lightly floured surface or in a mixer until smooth, 10 minutes by hand, 3-4 minutes by machine.
    4. Place in a greased bowl, turning the dough so it is all coated. Cover and let rise in a warm place until doubled, about 1 hour.
    5. Pour the dough out onto a very lightly floured counter top and fold it gently. Roll the dough into a 10 X 15 inch / 25 X 38 cm rectangle.
    6. Combine the filling ingredients (sugar, nuts and cinnamon). Brush the dough with the melted butter. Sprinkle evenly with the cinnamon mixture. Starting with the wide side, roll up jelly-roll style. Pinch seams and ends when it is all rolled up.
    7. Place on a greased sheet or on parchment paper. Fold half the roll over on top of the other half, sealing the ends together. Cut with scissors from the folded end down the center of the roll wo within 1 inch / 25 mm of the other end. Make a heart by turning the cut halves out with the cut side up.
    8. Cover and set aside in a warm place to rise until doubled, about 1 hour.
    9. Bake in a preheated 350F / 175C oven for 20-25 minutes or until done. Cool on a wire rack.

    Here we go: 

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    The ingredients for Cupid's Coffee Cake ready to go.  Mise in Place. Adding the egg to the dry ingredients. Adding in the milk and butter. Chopping the walnuts.
    The dough after a minute or two of mixing. The dough after being mixed.  Nice soft dough. Dough, another shot. Dough on the counter, ready to roll.
    Rolled out. Brushing with melted butter. Sprinkled with nuts, sugar and cinnamon. Partially rolled up.
    Rolled up and pinched closed. Folded back over itself. Cutting the dough. Spread out after cutting.
    Spread out a bit more, closer shot. Really close up. Baked. The food table at the yoga celebration.
    Close up of food table.

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