Ann's Coffee Cake
INGREDIENTS
½ tsp salt
50 grams butter, diced
½ cup boiling water
2½ tsp bread machine or Surebake yeast
1¾ cups flour
1 egg
Topping
25 grams butter¼ cup brown sugar
¼ cup fresh white breadcrumbs
½ cup chopped hazelnuts
2 Tblsp chopped crystallized ginger
2 Tblsp mixed peel, optional
This recipe is from my friend and colleague, the late Ann Boardman, who said it is best served warm from the oven with hot coffee.
METHOD
1. In a bowl put the sugar, salt and butter and pour over the boiling water and stir to dissolve the sugar. Stand 5 minutes then stir in the yeast. Stand for 10-15 minutes until the mixture is frothy.
2. Sift the flour and beat half of it into the liquid. Beat the egg and add with the remaining flour. The dough will be fairly sticky.
3. Spread into a greased 23cm round tin. The dough will be quite dense and is best pushed into the tin with floured or damp hands. Scatter the topping over the dough and set in a warm place for about 60 minutes or until double in bulk.
4. Bake at 190°C for about 40-45 minutes or until cooked. Serve warm.
Topping
1. Melt butter, stir in the sugar, breadcrumbs, hazelnuts, mixed peel if using and ginger and mix well.
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