Thursday, July 07, 2011

Butterscotch Spiraled Coffee Cake {ABC-Bakers}

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Tooltime Thursday. Don’t attempt to do this in a spring form pan. Not dramatic because someone was smart enough to make an extra foil ring but still…


Then hesitate and decide to –almost- follow the given amount of yeast for this cake which is 2.1/2 tsp for a total of 350 grams of flour which is huge.

What you basically do is make a sweet rich dough, roll it out in a rectangle, smear with filling and cut into 6 long strips. One strip is rolled up and placed in the middle of your cake pan already filled with butterscotch sauce, the rest is spiraled round and round that first. Leave to rise:



and bake:

IMG_3639Resulting in one ginormous puffed cinnamon bun, or in my case a ginormous cinnamon turban touching the ceiling of my oven. Look at the cutie:


Such a shame to put this thing upside down! 

Messy, and I know why. I used all ap flour and the given amount of liquid. Our ap flour is weaker than US flour so we need either more flour or less liquid. I added some flour but still kept the dough at it’s slack and tacky state. (I know it’s harder to handle but very rewarding in the end, because it will make your end product nice, fluffy and moist).

Imagine you roll it out –on a floured surface- and proceed cutting. You’re fine. Then pick each strip up and try to handle that looooong strip and coil it around another one. Remember this is a very slack and tacky dough. Remember the strip has a cinnamon/sugarbutter concoction on top. Also remember this has to be performed in a butterscotch basin.

Yeah. Fun.

IMG_3643Delicious, that too! (Never mind I forgot to take a pic from the luscious rivers of butterscotch once upside down GRrrr . Took half of the cake to a friend, they loved it. Kids and husband were enamored as well. Had my first slice for breakfast this morning… Good!


Spiced up the dough quite a bit, used a batch of home made butterscotch sauce that I already had in the fridge, filling was butter, cinnamon, nutmeg, cloves and brown sugar. It could have used some more salt though. I feel 1/2 tsp is not enough to counterbalance everything that’s going on. Some more salt could bring out the flavors more. Other than that, a success!

We bake a recipe from Flo Braker’s Baking for all Occasions each month, find the recipe in her book or on Cookstr. See more? Here are the other ABC bakers.


  1. I am SO making this one! Have to book, have the cinnamon lovers so theer's only one way to go! Thanks for testing it for us!

  2. This is fabulous!!! I want to bake this too!

  3. I'm glad you had a chance to make it and that everybody liked it. We liked it as well. I had the same problem as you did. I left my dough on the "tacky" side and when I picked up the strip, it became even longer and was impossible to handle so I cut them in half. And I used bread flour! So did you reduce the yeast amount in the recipe? I guess I didn't stop and think about the 2+ tsp of yeast.

  4. Yes I'd wanted to reduce to 1.1/2 tsp but in the end decided to use 2 tsp because of the amount of butter and sugar in it.
    I honestly think 1.1/2 would be fine, maybe taking a tad longer to rise.

  5. The same thing happened to me the first time I tried to make something similar...mine had roses instead of the roll and caramel just was all over the oven.


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