Butterscotch Spiral Coffee Cake

This is a picture of every cup of coffee's dream, especially if you are a butterscotch lover like me.  If you like a sweet treat for breakfast every now and then (or every now and, like, the day after that) make this cake and enter through the golden door to breakfast bliss.  Alec Baldwin's character Blake said in Glengarry Glen Ross---"Coffee's for closers..."  This beauty of a cake seals the deal on every level and is a great way to share a giant sticky bun with family and friends. 

In my opinion, the original recipe was somewhat lacking in butterscotch flavor, so I added some chopped butterscotch chips to the mix and a teaspoon of Scotch whisky to the sticky glaze.  It is enjoyed most on the day that it is made, but I have had good results making it the night before.  Re-warm in the oven to liquefy the glaze for an sticky sweet anytime treat!  I have included a few step-by-steps to help you towards this breakfast bliss:)

Once the dough has risen and doubled in size, Turn the dough out onto a lightly floured work surface.

Roll the dough into a 16x12-inch rectangle.

Evenly spread the dough with the cinnamon-butter mixture.

Sprinkle the dough with the butterscotch chips.

Using a pastry wheel or pizza cutter, cut the dough into six 2-inch side strips. 

Prepare the butterscotch glaze and pour the it into a prepared pan.

Loosely roll up one strip, cinnamon-butter side facing to the inside, and place it in the pan on top of the glaze.

Continue coiling the remaining strips around, starting at the end of the previous strip.

The cake will fill in the gaps as it rises for a second time and bakes.

Allow the dough to rise for 30 minutes.

Bake in a preheated 350º F until golden brown.

Invert onto a serving platter and serve warm or at room temperature.  Eat before the spiral swirl pulls you into another dimension...another dimension of flavor, that is! 

Butterscotch Spiral Coffee Cakemakes one 9-inch round cake

For the Dough

2 1/2 to 2 3/4 cup unbleached all-purpose flour1/4 cup granulated sugar2 1/4 teaspoons instant yeast1/2 teaspoon kosher salt1/2 teaspoon cardamom1/8 teaspoon freshly grated nutmeg1/8 teaspoon ground cinnamon1/3 cup whole milk1/4 cup (2-ounces) unsalted butter1/4 cup water2 extra large eggs1 teaspoon pure vanilla extract

For the Butterscotch Glaze1/2 cup firmly packed dark brown sugar1/4 cup (2-ounces) unsalted butter2 Tablespoons light corn syrup1 teaspoon Scotch whisky

For the Cinnamon-Butter Filling1/2 teaspoon ground cinnamon2 Tablespoons (1-ounce) unsalted butter, melted1/3 cup butterscotch chips, chopped

For the DoughIn the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.  In a small saucepan over low heat, heat the milk and butter just until the butter melts.  Add the water and set aside until warm (120º F-130º F), about 1 minute.  Pour the milk mixture over the flour mixture and mix on low speed until combined.  Add the eggs one at a time, beating well after addition.  Add the vanilla. Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  Sprinkle the works surface with 1 tablespoon of flour, and center the dough on the flour.  Knead the dough gently until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  Place the dough in a large bowl and cover with plastic wrap.  Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

For the Butterscotch GlazeMeanwhile, Lightly coat a 9 x 2-inch round cake pan with non-stick spray.  In a small saucepan over low heat, combine the sugar, butter, and corn syrup and heat until the butter is completely melted.  Remove from the heat and stir in the Scotch whisky.  Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

For the Cinnamon-Butter FillingIn a small bowl, stir together the butter and cinnamon.

Center a rack in the oven and preheat to 350º F. Gently de-gas the dough by pressing lightly. On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.  Using a pastry brush, spread the cinnamon-butter evenly over the dough.  Sprinkle the dough with the chopped chips.  Cut the dough into six 2-inch wide strips.  Loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.  One at a time, coil the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside), starting each strip at the end of the previous one to make a single large spiral.  Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.

 Bake the cake until the top is deep golden brown, about 35 minutes.  Check after 20 minutes to make sure the top is not browning too fast.  If so, cover the top loosely with a sheet of aluminum foil for the last 10-15 minutes to prevent over browning.  Transfer to a wire rack (remove the foil if used) and let cool for 10 minutes.

Gently tilt the pan and tap the side on a counter to release the sides of the cake.  Invert a serving platter on top of the cake, then invert the pan and the plate.  Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.  Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.  Serve the cake warm or at room temperature cut into wedges using a serrated knife.  Although best eaten the day it is baked, the coffee cake can be made the night before, left

to cool completely in the pan and covered tightly with plastic wrap.  To reheat, remove the plastic wrap and reheat in the oven to liquefy the glaze again.  Enjoy!

Source: Adapted from Baking for all Occasions, by Flo Braker