Boston Coffee Cake

READY IN: 1hr 10mins




  • Melt butter, add milk and heat the mixture gently to 38°C.
  • Crumble the yeast into the milk mixture, whip lightly to dissolve.
  • Add salt, sugar and cardamom.
  • Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand.
  • Cover and let rise until doubled in size (about 30 minutes).
  • Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom.
  • Lightly flour the baking board and turn the dough on it.
  • Roll the dough out into a rectangle, 40 cm x 45 cm or so.
  • Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter.
  • Roll the dough up starting from the longer side and cut into appr. 4 cm pieces.
  • Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes).
  • Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake.
  • Bake in the preheated oven for about 30 minutes, or until golden brown.
  • Cover while cooling.
  • You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.