S’mores Coffee Cake
In the bowl of a stand mixer fitted with the dough hook attachment add milk, sugar & Fleischmann’s Quick-Rise Yeast. Let stand. Whisk in eggs & vanilla. Add flour, graham crumbs, bread booster & salt. Knead on low while slowly adding the melted butter.
Ingredients
For the cake:
- 1 cup whole milk, warm to touch
- 1/2 cup granulated sugar
- 1 package Fleischmann’s Quick-Rise Instant Yeast
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 3 tablespoons graham cracker crumbs
- 2 teaspoons Fleischmann’s Bread Booster
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, melted
For the streusel:
- 1/2 cup granulated sugar
- 3/4 cup graham cracker crumbs
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1/4 cup melted butter
- 1/3 cup chocolate chips
- Mini marshmallows, to finish
Method
For the cake:
In the bowl of a stand mixer fitted with the dough hook attachment add milk, sugar & Fleischmann’s Quick-Rise Yeast. Let stand.
Whisk in eggs & vanilla. Add flour, graham crumbs, bread booster & salt. Knead on low while slowly adding the melted butter.
Continue kneading until the dough is smooth & elastic. Transfer to a lined 9-inch round cake pan. Cover & let rise for one hour.
For the streusel:
In a medium size mixing bowl add sugar, graham, flour, salt, melted butter & chocolate chips. Stir until evenly combined.
Sprinkle over the risen cake & bake at 350 °F for 20 minutes. Sprinkle with marshmallows & continue baking until cooked throughout, about 15 to 20 minutes. Let cool to room temperature before slicing & serving.
