Lately I’ve been leaning into warm, make-ahead breakfasts—anything I can prepare the night before and reheat the next morning helps on brisk days. My coffee cake muffins have been popular, and readers report great results using vanilla yogurt, but this time I wanted a taste of a more traditional coffee cake: the yeasted kind. If yeast and you have a fraught relationship, don’t worry. I tested this recipe step by step and photographed the entire process to make it easy to follow. Consider this a gentle roadmap to enjoying a proper yeasted coffee cake at home.
I worked with Fleischmann’s Yeast for this post, and they shared tips that simplified my usual routine. I typically bloom yeast in warm water to check it’s active, but Fleischmann’s assured me their instant RapidRise yeast can be added directly to the dry ingredients without proofing. I was skeptical, but saving a step was appealing—less fuss and fewer dishes.
I started by combining flour, sugar, and salt in a bowl.
Then I added the instant yeast to the dry mix and kept my fingers crossed for good luck.
One change from my usual method: because the yeast was already mixed with the flour, Fleischmann’s recommended a hotter liquid temperature—about 130°F—instead of the 110–115°F I normally use when proofing yeast in water. I heated the water and butter to that temperature and continued.
Next I stirred in melted butter, an egg yolk, and vanilla—simple ingredients that build the cake’s flavor. The dough was spread into a greased 9×5″ loaf pan. As my blog title hints, this recipe is designed for two: bake in the loaf pan, slice down the middle, and enjoy two generous servings. I used butter instead of oil from the original formula—because butter improves flavor and texture.
If the dough doesn’t reach the pan edges at first, don’t worry—once it rises it will spread. Let it rise in a warm spot until doubled, about 45 minutes. If your kitchen is cool (under about 80°F), preheat the oven to 200°F for five minutes, turn it off, and place the dough inside to rise; this gentle warmth helps achieve a consistent rise.
Once the dough has risen, spread the cinnamon streusel evenly over the top. Bake at 350°F for about 30 minutes. When the cake is done, your kitchen will smell wonderful and the cake will have a golden, streusel-topped crust.
Allow the loaf to cool slightly, then slice it in two, drizzle with a simple vanilla glaze if desired, and enjoy a warm slice. This small yeasted coffee cake is a quick way to bring a bakery-style treat to your breakfast table with minimal fuss.
Yeasted Coffee Cake
A small yeasted coffee cake made in a bread loaf pan.
1 hour
30 minutes
1 hour 30 minutes
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons Fleischmann’s® RapidRise Yeast
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons water
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the streusel topping:
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Optional drizzle:
- 1/3 cup powdered sugar
- splash of milk
- 1/4 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, yeast, sugar, and salt.
- In a microwave-safe dish combine the water and butter and heat to 130°F. Confirm the temperature with a thermometer.
- Stir the egg yolk and vanilla into the hot water-butter mixture and immediately pour over the flour mixture. Mix until combined. Do not let the hot liquid sit to avoid cooking the egg.
- Spread the dough into a greased 9×5″ loaf pan. It may not reach the edges at first, which is fine.
- Cover and let the dough rise in a warm place until doubled, about 45 minutes. If your kitchen is cool, place the dough in a preheated 200°F oven that has been turned off to create a gently warm environment.
- Preheat the oven to 350°F.
- Make the streusel by combining the streusel ingredients and working the butter in with your fingertips until crumbly. Spread the streusel over the risen dough.
- Bake for about 30 minutes. Test with a toothpick—remove when it comes out with moist crumbs, not raw batter.
- Let the cake cool slightly. Whisk together powdered sugar, a splash of milk, and vanilla for the drizzle. Pour over the cake, slice, and serve.
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 398Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 123mgSodium: 161mgCarbohydrates: 60gFiber: 2gSugar: 30gProtein: 7g