Bake Along #34 - World's Quickest Yeasted Coffee Cake

Quickest - one of my favorite word when coming to kitchen activity :)
Indeed it didin't take long to make this cake
Another interesting fact was to bake in a cold oven, yeay, no need to preheat! LOL
But one thing I couldn't think the same way was to name this as cake, cos to me this is bread :)
It's yummy especially when it's fresh from the oven
It turned dense when cold, warming it up in the microwave helped, though
I baked half recipe using rectangle 20 x 10cm baking pan, and it's enough for a day consumption - eaten by me and DH :)

The recipe is from the book Cake Keeper Cakes by Lauren Chattman

What you need:
(half recipe)

90ml fresh milk
2 tbsp unsalted butter
3/4 tbsp instant yeast
98g plain flour
1/4 tsp salt
1/8 cup sugar
1 tsp ground cinnamon (I use full recipe measurement since I love strong flavour of cinnamon)
2 tbsp light corn syrup (the one I had in stock LOL)
1 1/2 tbsp light brown sugar
30g chopped walnuts

1. Grease pan and dust with flour, knock out any extra
2. Heat milk and 1 tbsp butter in a small saucepan until butter melted and milk is very warm to the touch
3. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with mixer on medium low speed til forming sticky dough
4. Press the dough into the prepared pan
5. Combine sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugat evenly over the batter
6. Melt the remaining 1 tbsp of butter. Combine the corn syrup, brown sugar and melted butter in a medium bowl and stir. Spread over the dough. Sprinkle walnuts evenly across the top
7. Place pan in a cold oven. Turn the heat ti 175degC. Bake until the cake is golden and set in the center, about 20 minutes
8. Let cool slightly and serve warm

This post is for Bake Along, hosted by wonderful bakers Zoe, Joyce and Lena