The interwebs sure are aflutter with this recipe! I’ll definitely have to try it myself. I also tend to have rising issues with active dry yeast. I pretty much just always use the rapid rise stuff. Thanks for the tip!
Yes! I made this cake last week from Smitten and it was totally heavenly and awesome with tea. I halved the recipe and cut the cake into 2×3 inch pieces and it lasted us all week. One note: I do live in the tropics, and my cake still didn’t rise after three hours, but I had to go to bed so I cooked it anyway. And it was still totally delicious and looked like the picture. So maybe it doesn’t need to rise that much?
OK, I’m sold! It’s moving straight to the top of my must-make list.
I remember a similarly named recipe years ago made with stale Entenmenns (? we don’t get those in Canada that I know of) coffee cake with a sort of butter-sugar goo poured overtop and then baked. This sounds more manageable! Can’t wait. How many hours on the elliptical trainer again?
I threw out the milk/water/yeast combination a couple of times before I remembered that yeast need sugar for activation, so added 1tbsp of sugar to the yeast and viola got frothy within minutes.
The rising is really s l o w , tropics or not. Left the dough sitting in the oven with oven light on and gave up looking; just figured I’d bake it later in the day.
Could quite figure out if it was truly bake or not, so ended up with a really brown cake; still it still rather tasty.
I was tempted to add sliced apples between the dough – ah .. there’s always next time
You had me at Entenmann’s coffee cake. Gooey butter cake is officially on my to-do list. By the way… I love me a whole lot of food blogs, but yours is what actually inspired me to do my own. I love the Chicago pride + awesome design + miracle fruit post. And more.
I made this and it didn’t rise for the first 3 hours so I put it into a warm oven to rise further, and in about 1 hour it easily doubled. So maybe it needs a lot of warmth? I baked it for less time than the recipe called for and it was still overbaked. But delicious.
So I made this for dessert this weekend. I used the Quick Yeast and still it took a while to rise. I let it rise for two hours and then I decided to go to a movie and came back 3 hours later. It raised but not much. I think that is all the raising it’s going to do. It turned out pretty good but next time I will let it cook a little less. The bottom half of the cake seemed a little dry to me.