Bread Baking Babes – Nut Roll Coffee Cake
We bake and we bake, month after month we are assigned a new recipe to bake and post on our blogs. For five years we have been doing this. We have faithful and enthusiastic followers called Buddies who also bake what we Bread Baking Babes bake for the same reasons we do – they love baking! I love baking, I love baking bread, cakes, buns whatever and my fellow Babes always come up with recipes I haven’t seen before and probably wouldn’t try if it wasn’t for them. I’m really happy I have these monthly challenges because they have made me a better baker. Sure there are moments of despair when a dough won’t behave as I want it to but that is always compensated by the immense satisfaction of being able to tame it and turn it into that wonderful fragrant loaf you cannot stop eating.
This month Jamie of Life’s A Feast decided what we would bake and I wasn’t surprised when it turned out to be something as sweet and luscious (I just have to use that word because it is Jamie we are talking about here) as this Nut Roll Cake. If you follow her blog you know she is one hell of a baker and if you know her, you also know she is a very nice person. I made this cake quite early on for a change because I knew I probably wouldn’t have the time or the opportunity to bake it here in Sweden where I am now on vacation so I am a little unsure of the exact amounts I used for the filling because I took what I had at home which was almond flour and cocoa powder. I also used more flour for the dough but because I live in a dampish house and Italian flour is different from other countries flour, I always have to tweak recipes a little. My family loved this cake and so did I and I know I will bake it again and again so Thank You Jamie for this keeper cake!
If you want to make this bread with us and be a Bread Baking Buddy, click over to Jamie over at Life’s A Feast to get all the details. But before you do that, check out if and how the other Babes baked their Nut Roll Coffee Cake:
Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
Paulchens Foodblog – Astrid
Provecho Peru – Gretchen
2 packages (1/4 ounce/7 g each) active dry yeast, I used 25 g fresh yeast
¼ cup (@ 65 ml) warm water (110°F to 115°F)
16 Tbs (225 g) unsalted butter, melted
½ cup (125 ml) warm 2% fat/lowfat milk (110°F to 115°F)
4 egg yolks
2 Tbs sugar
¾ tsp salt
2 ½ cups (350 g*) all-purpose flour (I use French regular flour), more as needed* when I measure flour I spoon lightly into the measuring cup and then level off so 1 cup usually weigh approximately 140 g For the filling:
3 egg whites
1 cup + 3 Tbs sugar, divided
2 cups ground walnuts (I usually use pecans but choose what you like), I used 100 g ground almonds
2 Tbs 2% fat/lowfat milk
2 tsps ground cinnamon, I used 4-5 cocoa powderThe day before, prepare the dough:
In a large mixing bowl, dissolve the yeast in warm water. Add the butter, milk, eggs yolks, sugar, salt and flour. Beat until smooth – the mixture will be sticky. Cover and refrigerate overnight.
The day of baking, prepare the filling:
In a small bowl, beat the egg whites on medium speed until soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons at a time, on high speed until the sugar is incorporated and dissolved.
In a large bowl, combine the walnuts, milk, cinnamon and remaining sugar; fold in the meringue.
Prepare the Coffee Cake:
Preheat the oven to 350°F (180°C). Grease a 10-inch tube pan.
Divide the dough in half. On a well-floured work surface, roll each portion into an 18 x 12 –inch (45 x 30 cm) rectangle. Spread half of the filling evenly over each rectangle within 1/2 –inch (1 cm) of the edges. Roll each up jelly-roll style, starting with the long side; pinch seam to seal.
Place one filled roll, seam side up, in the greased tube pan. Place the second roll, seam side down. Bake in the preheated oven for 40 – 45 minutes or until puffed and golden brown. Remove from the oven and cool for 10 minutes before removing the coffee cake from the pan to a cooling rack to cool completely.
Eat as is or drizzle with glaze or dust with powdered sugar.