German style cream-baked coffee cake
Cakes
Baking
I include below an instruction, at the defining moment in making this yeasted coffee cake, to “Take a deep breath, and pour the cream [a whole cup] over the [as yet unbaked] coffee cake.” The cream baking on the sugared dough creates the lightest layer of caramel, while a bit of cream finds its way under the dough, putting just a suggestion of custard on the bottom. The concept of creating an oven baked custard on top -- some traditional recipes include an egg beaten with the cream -- comes from Germany. My addition of almond paste to the topping makes it perfect for a holiday breakfast. Speaking of which . . . this can be prepared up to the final rise, covered tightly, and refrigerated overnight, if you prefer to bake it fresh in the morning. Keep in mind though that the dough should come to room temperature, and may even need to rise a bit more outside the fridge, so leave at least an hour before you pop the pan in the oven. I plan to update this recipe in the near future, after I test it with sliced pears just beneath the cream layer. Stay tuned. ;o)
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