Vanilla Walnut Bread Machine Coffee Cake
Submitted by Red Road
A bread machine coffee cake with honey, vanilla, and an egg-rich dough studded with brown sugar and crunchy walnuts. Warm from the machine, it fills the house with the smell of Sunday morning.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
3 hrsLet the bread machine do the heavy lifting while you handle the important stuff, like pouring your first cup of coffee.
This honey-sweetened coffee cake uses an enriched dough with a whole egg plus an extra yolk for richness. Scalded milk, butter, and vanilla make the crumb soft and tender, while bread flour gives it just enough structure to hold up to generous handfuls of chopped walnuts and brown sugar folded in during the kneading cycle.
Eat it warm right out of the machine when it’s at its most fragrant, or let it cool and slice it thick for breakfast the next morning. Either way, it disappears fast.
Kitchen Tips
- Add the walnuts and brown sugar at the beeper or end of the first knead. Adding them at the start pulverizes the nuts and dissolves the sugar into the dough instead of keeping them as distinct pockets of crunch and sweetness.
- Scald the milk (heat until tiny bubbles form at the edge) then let it cool completely before adding to the machine. Hot liquid kills the yeast.
- Adjust flour between 1.5 and 2 cups depending on your machine and humidity. The dough should be tacky but pull away cleanly from the sides of the pan.
Ingredients
Directions
Adjust flour for your machine, 1½ to 2 cups bread flour.
Scald the milk.
Stir in the honey and butter. Let cool to room temperature.
Add the milk mixture and all remeaining ingredients except the brown sugar and walnuts in the order suggested by your machines.
At the beeper or end of the first kneading cycle, add the brown sugar and walnuts.
Eat warm or cool.
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