Yeasted coffee cake. I no longer fear you. Bring it on! :o) Two years ago, or even a year ago, I would have been really intimidated by the prospect of making anything with yeast in it. They say "practice makes perfect", but after many tries and failures, I figured "they" must have excluded yeasted baked goods. Now I can honestly say, practice DOES make perfect. You just have to keep trying, keep making them, and learn from your mistakes. I can't believe I'm at a point now where I can touch the dough-in-the-making and know that it needs a bit more water, even though I used the required amount in the recipe. I used to keep adding flour to sticky doughs until it became the total opposite of "sticky", and guess what? The end result would be heavy and dense. You could seriously injure somebody with my baked [bread, rolls, you name it]. So if you recognize any or all of this, I say to you my friend, don't despair. If I can do it, you can too :o)
Let's get back to business here, after that little detour :o) The ABC bakers tackled the Butterscotch Spiral Coffee Cake this month. As I'm writing this, three ABC-ers (Monica, Raymond, and Chelly) as well as this month's guest blogger, Jenn of Knitty Baker, have already blogged about it and loved it. You guys rock! It's basically a giant cinnamon roll with lots of spices (and in my case, orange zest too), and a fabulous butterscotch glaze. What's not to love!
