Friday, May 13, 2011

1 Dish Cinnamon Swirl

     The packets of yeast in my refrigerator are nearing their expiration date so today I checked out the Fleischmann's website and ran across this 1 Dish Cinnamon Swirl recipe.  I liked the looks of it because you can mix the ingredients right in your black pot and you are supposed to start baking this coffee cake in a cold oven.  No preheating required.  If you love scraping the sugar off of your teeth with your tongue after every bite then this one is for you.  It is very sweet but has a soft, buttery crumb that is infused with warm globs of cinnamon and brown sugar.  It baked beautifully in my 8 inch oven, I think it would be spreading the batter a little thin if you went any larger.  I mixed the batter in a bowl and used a whisk to eliminate any lumps, same thing for the glaze.  It was baked with 8 coals in a ring around the bottom perimeter of the oven and 12 on top.  After 25 minutes or when you are hit by the strong scent of cinnamon, check it by pressing the center of the cake with your finger. I forgot to line it with my trusty parchment paper but after 10 minutes I flipped it onto a plate with no problems whatsoever.  Be sure to eat it right away while it's warm and gooey.

1 Dish Cinnamon Swirl
1-1/2 cups all-purpose flour
1/4 cup  sugar
1/4 teaspoon salt
2 envelopes Fleischmann's® RapidRise Yeast
2/3 cup very warm milk (120° - 130°F)
2 tablespoons butter OR margarine, melted
2 tablespoons corn oil
1 large  egg

Cinnamon Mixture
3 tablespoons butter OR margarine, softened
3/4 cup  light or dark brown sugar
1-1/2 teaspoons ground cinnamon

1 cup powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter OR margarine, melted
1/2 teaspoon pure vanilla extract

    Spray well or lightly oil an 8 inch dutch oven.
    Mix batter ingredients together, pour into dutch oven.  Let rest for 10 minutes.  Combine cinnamon mixture in a small bowl by mixing with fork.
    Top batter evenly with cinnamon mixture.  Using fingers, poke topping thoroughly into batter.
    Bake at 350 degrees for 25-30 minutes, until lightly browned and firm in the center.  Cool 10 minutes. 
    Carefully remove from oven.  Combine icing ingredients and drizzle over warm cake. 

Push topping down into batter with your finger before baking

Ready in 25 minutes when center is firm and lightly browned

Pools of brown sugar and sweet glaze

Enjoy while still warm

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