Brazilian Sweet Coffee Cake with Cinnamon Crumb
Ingredients
Dough
- 1 tablespoon margarine
- 2 tablespoons oil
- 2 eggs
- 1 cup sugar
- a pinch of salt
- 4 cups all-purpose flour
- 10g instant dry yeast
- warm water, about 1 1/4 cups
Cinnamon crumb topping
- 1 tablespoon margarine
- 1 tablespoon oil
- 3 tablespoons all-purpose flour
- 4 tablespoons sugar
- ground cinnamon
Preparation
Prepare the cinnamon crumb topping: In a small bowl, mix together all topping ingredients until crumbly
In a stand mixer with a dough hook, combine all dough ingredients and beat well until smooth. The longer you beat, the fluffier the cake will be
Pour the dough into a greased and floured pan. Distribute small spoonfuls of your chosen filling or spread your preferred fruits in rows over the dough
Let the dough rise until doubled in size, about 1 hour
Sprinkle the prepared crumb topping evenly over the risen dough
Bake in a preheated oven at 180Β°C (350Β°F) for 30-40 minutes, or until golden brown
Tips
For the filling, you can use your preferred fruits, pastry cream, brigadeiro, beijinho, guava paste, among others
For selling, use bread pans size 3; this recipe yields two cakes in this size
