Best Yeasted Sugar Cake Recipes

Yeasted Sugar Cake image

Provided by Deborah Madison

Yield Serves 10 to 12

Number Of Ingredients 11

The Cake:
2 1/4 teaspoons (1 envelope) active dry yeast
1/4 cup sugar
2 cups flour, plus extra for the counter
1/2 teaspoon salt
1/2 cup warm milk
2 eggs, at room temperature
4 tablespoons butter, at room temperature
The Topping:
2 tablespoons butter, softened
1/4 cup light brown or white sugar

Steps:

Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes. Combine the flour, remaining sugar, and salt in a mixing bowl. Add the yeast, milk, and eggs and beat until smooth. Add the butter and beat vigorously until the batter is silky. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
Lightly butter a 9-inch tart pan or cake pan. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk. Set it in the pan and flatten it with your hands. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes. The surface should be covered with cracks. When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds. A half cup of finely ground almonds and a drop of almond extract are also good additions.

Yeasted Sugar Cake image

Categories Fruit Cake

Number Of Ingredients 11

1/4 cup Granulated Sugar
1/4 oz envelope Active Dry Yeast
1/2 cup Warm Milk
1 Egg
2 Egg yolks
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
2 cups All-purpose flour
5 tablespoons Unsalted butter
1 tablespoon Unsalted butter, melted, for topping
2 tablespoons Granulated Sugar

Steps:

Butter 9 inch springform tart or cake pan. Dust with granulated sugar. Put 1/4 cup warm water in the bowl of an electric mixer. Stir in 1 teaspoon of the sugar and the yeast. Set aside to proof.
In a separate bowl, whisk the warm milk with the egg and yolks, vanilla, remaining sugar and salt. When the yeast is foamy, with the mixer at low speed, beat in the milk and egg mixture.Start adding the flour 1/2 cup at a time and beat on medium speed until smooth.
Once all the flour has been added and the batter is smooth, scrape down the bowl once or twice to make sure everything is incorporated, then beat in the soft butter. Raise the speed to medium high and beat until the batter is smooth and glossy, 2 to 3 minutes. Scrape the batter into the prepared pan and smooth it out.