by Joshua Speaks
It's officially fall now, which means I start baking all of the glorious recipes that signify autumn (think pumpkin everything!) and I get back into the routine of baking different kinds of bread every week-end. It's something I've done for years, and a process that I get so much satisfaction from. There are so many amazing yeasted bread and cake recipes out there to try, and literally nothing makes the house smell better!
I do especially love to make yeasted coffee cakes, or sweet breads, for friends and company. Krantz Cake is one such treat; a stunning, chocolate-y swirled, sweet yeasted cake that is rolled and twisted into a beautiful decadent loaf. Once baked, it is brushed generously with a simple syrup that creates a shiny loaf that's almost too pretty to eat! I decided to make a Reese version, and bake it in a springform pan instead of a loaf pan, which created this gorgeous twisty cake. The folks at Hershey's Canadakindly sent me some Reese Spread to try, and I knew as soon as I licked that first spoonful, it was destined to be in a yeasted cake.
The process couldn't be simpler, and I easily adapted my homemade white bread recipe to include more eggs and butter. I left this rich egg-y dough to rise and then spread it with 2 gloriously chocolate-y, peanut-y, cups of Reese Spread and sprinkled it with chopped peanuts before baking. Once out of the oven, I brushed it with a simple syrup and left it to cool. I had to guard this warm, delicious cake with my life as others were eager to dig in! Once cool, the flavor was just as I suspected, a sweet, soft yeasted cake full of little pockets of Reese peanut butter decadence. Reese swirls everybody! Reese swirls!
Don't be intimidated by working with yeast. I used a rapid rise version, which requires no proofing and is simply added to the flour at the beginning of mixing. Most Krantz recipes call for refrigerating the dough overnight, but I've opted to skip that step with outstanding results. A stand mixer makes this process ridiculously easy and there is very little hands on time. The dough has two rise times before baking, which leaves plenty of time to do other things in between.
I've made this a few times already. The last time I promptly divided the cake into thirds and delivered it to friends. Honestly, something this good is meant to be shared.
Happy peanut-y, chocolate-y, finger licking Reese baking friends,
*This post has been sponsored by Hershey's Canada and I have been compensated both monetarily and with product. All opinions here are my own. I wouldn't endorse any product unless I thought it was fantastic and I'm happy to share it with you!
About Joshua Speaks
Can’t think of a day that that Josh didn’t have a beer or two. Be it a long day of work or of nothing. Sometimes, it is a few packs even. Especially when there are familiars over.
His fridge is packed with beers: Heineken, Corona, Guinness, Budweiser, and all other wierd brands in between. He had to get a secondary 30 cu. fridge off Craigslist for more beer storage.
Sometimes he wonders if a day truly starts only after the first sip of beer for the day. Enough talk about Josh and his passion; that’s the reason for this beer blog and related items. Feel free to hit on him. Start with something like: “hey beer head!” You got the idea!