BRUSH
Keeping It Clean

Okay, so it is July and nobody wants to bake anything…nobody but the Cookie Lady, that is. I think I really have found a way to almost not having to bake a delicious yeast coffee cake that you cannot kill with a stick!

Everyone will love this simple “DUMP” cake, even the one who baked it. Please read the whole recipe before you start and DO NOT FEAR THE YEAST!

Combine

• 3 Tbsp. butter, softened or chilled
• 3/4 c. light or dark brown sugar
• 1½ tsp. cinnamon
• 2 Tbsp. unsweetened cocoa powder, optional
• ½ c. chopped walnuts or pecans, optional

Combine with a fork if using soft butter or in a food processor if the butter is chilled. Set aside.

Prepare the cake batter

Stir together

• 2 packages instant yeast
• 2/3 c. milk heated to 120° to 130°
• 1 Tbsp. grated orange peel

Stir in

• ½ c. sugar
• ¼ tsp. salt
• 1 egg
• 4 Tbsp. butter, melted
• 1½ tsp. vanilla extract
• ½ tsp. cinnamon

Slowly add

• 3 c. all-purpose flour (I use King Arthur Brand flour)

Assemble cake to bake

I line a 9x13 pan with nonstick aluminum foil or parchment paper that has been sprayed with vegetable spray with flour. Place the dough into the prepared pan. Sprinkle with blueberries, dried cherries, chocolate chips or just the topping. Poke holes in the dough to spread the fruit, nuts, chocolate chips or even filling from the pie filling section of the market (apricot, prune, chocolate).

Spread the topping over the dough and filling.

Allow the cake to rest for 10 to 15 minutes. Place in a COLD oven and turn heat to 350°. Bake 30 to 35 minutes until golden brown and firm in the center.

Prepare the icing

Stir together

• 1 Tbsp. butter, melted
• 1 c. confectioners sugar
• ½ tsp. vanilla extract
• 2-3 Tbsp. milk

Drizzle over the hot cake.

Serves: 12 or more, depending on the size of the appetites being served.

Notes:

1. If you can find only regular yeast, just let the yeast dissolve in the 110° milk for 5 minutes. Then just go on with the recipe.
2. DO NOT FEAR THE YEAST!

A Cookie Lady Recipe