Strawberry Rhubarb Streusel Coffeecake for Mother’s Day

Strawberry Rhubarb Streusel Coffeecake

It’s Mother’s Day this weekend (you remembered, right?) and if you are celebrating your Mom or any other women in your life, we have a lovely (and easy!) coffeecake for you to put together. It is made with our 5 minute no-knead brioche and a delicious strawberry-rhubarb filling, but in a pinch you can use your favorite store-bought jam to substitute. We also have a coffeecake in Blueberry if that is more your jam (pun intended).

Other Bread in 5 news: Zoe did a Instagram live with our no-knead brioche, and made cinnamon rolls! You can watch her here shape the buns and cook them (and some other treats) in the slow cooker. We also have a recipe for Crock Pot Cinnamon Rolls if you’d rather take that route for Mother’s Day.

We have updated our Sourdough Starter post, with more helpful tips and troubleshooting suggestions. We also have a FAQ page we are constantly updating if you are having issues with your bread baking.

Strawberry Rhubarb Streusel Coffeecake

Strawberry Rhubarb Streusel Coffeecake

Streusel Topping

2/3 cup all-purpose flour

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 cup almond flour or oats

2 teaspoons ground cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

Strawberry Rhubarb Filling

1 cup rhubarb, chopped into 1-inch pieces
3 ounces strawberries
1/4 cup granulated sugar (if your rhubarb is really tart, you can add up to 1/2 cup sugar total, however the streusel and icing will add a lot of sweetness, so it’s better to keep the jam slightly on the tart side)
Pinch salt

1 pound (grapefruit-size portion) Brioche dough, from New Artisan Bread in Five Minutes a Day

Icing
2 ounces cream cheese, room temperature
2 tablespoons milk
Pinch salt
1/2 teaspoon pure vanilla extract
1 to 1 1/4 cups confectioners’ sugar

Prepare the streusel topping: In the bowl of a stand mixer, combine the all-purpose flour, sugars, almond flour, salt, and cinnamon on low. With the mixer on low, add the butter, one tablespoon at a time, until the mixture comes together but still is quite crumbly.

Prepare the fruit filling: Place the rhubarb, strawberries, sugar, and salt into a medium pan and simmer over medium-low heat for about 30 to 40 minutes, stirring often, until the rhubarb and strawberries have broken down and the jam has thickened. The jam will cling to a wooden spoon when it is done. Remove from the heat and allow to cool to room temperature. Refrigerate the jam until ready to use. (Taste your jam – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)

Grease an 8-inch springform cake pan with butter and dust with flour. Set aside. Dust the surface of the refrigerated dough with flour and cut off a 1-pound piece. Divide the piece in two, dust with more flour, and quickly shape each piece into a rough ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.

Roll the balls out into two 1/4-inch thick rounds, about 9 inches across. As you roll out the dough, add flour as needed to prevent sticking. Place one of the dough rounds in the bottom of the prepared pan.

Top with half of the fruit filling and and sprinkle half the streusel topping over it. Repeat with the remaining dough round, fruit filling, and streusel.

Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes. Preheat the oven to 350F, with a rack placed in the center of the oven. Bake for 55 to 60 minutes.

While the cake is baking, prepare the icing: In a small bowl, mix the cream cheese, milk, salt, and vanilla until smooth. Add 1 cup of the confectioners’ sugar and mix again until smooth. If the mixture is too thin, add more powdered sugar until the desired consistency is reached.

Move the cake pan to a wire rack and let cool for 10 minutes. Pour the icing over the cake, and then let it continue cooling for 20 minutes.

Remove the cake from the springform pan while it is still warm.

Serve the cake warm or at room temperature.

Upside Down Plum Brioche Cake

Upside Down Plum Brioche Cake | Artisan Bread in Five Minutes a Day

August is slowly slipping away from us, and here in Minnesota it’s brought endless days of cool weather and rain. Baking has been an essential part of my day, as I process changes: new routines about to begin, weather moving from hot to cold, and daily current events that fill my computer screen.

Stone fruits are still front and center at my grocery store; they’ve replaced the piles of berries that filled my fridge all through July. While we’ve mostly been eating them perfectly ripe and sliced, I did sneak in an up-side down brioche this week that was incredibly delicious. Made with plums, some butter and sugar, and a splash of vanilla, this brioche cake is a perfect way to celebrate the end of summer.

Upside Down Plum Brioche Cake | Artisan Bread in Five Minutes a Day

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Yeasted Blueberry Coffee Cake

Yeasted Blueberry Coffee Cake | Artisan Bread in Five Minutes a Day

I’ve been on a jam making kick this week. I read about a really easy recipe in Jennifer Farley’s book, The Gourmet Kitchen and had to give it a go. I am now on my third batch, in as many days. Skillet jam is a super simple way to make fruit jam without the pectin and there’s no need to figure out the whole canning process, since this jam will disappear in a snap. Honestly, I just eat it out of the jar with a spoon. Today I made just enough blueberry jam to fill this brioche based coffee cake. Depending on the season and where you live, you can use fresh or frozen berries for the jam. I used frozen wild blueberries and they have a lovely tartness. This layered coffee cake is a perfect treat to serve at Brunch or pack for a 4th of July picnic. (more…)

Brioche Cake with Sugared Cranberries and Cream Cheese Frosting

cranberry cake4A

With Christmas just around the corner, I’ve found I still don’t have the perfect morning-of breakfast. I have a secret wish to have that one amazing sweet bread my kids will make in their homes one day, for their own children on holiday mornings. After playing around with sugared cranberries and cream cheese frosting, I’ve decided they might be the keys to what I am searching for. The tart cranberries and tangy cheese pair well together, especially when perched on a sugar-swirled brioche cake. We all oohed and aahed on first bite.

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Caramel Apple Brioche Cake–for Thanksgiving Breakfast

Caramel Apple Brioche Cake for Thanksgiving Breakfast | Artisan Bread in 5 Minutes a Day

There are so many good things about Thanksgiving dinner. There’s the table piled with comfort food, the house full of family and friends, the first evening of holiday music playing, and a day to consider all the good things the year has brought.

But there’s something to be said about Thanksgiving breakfast. It’s always overlooked, and often skipped while one focuses on cleaning house, peeling potatoes, and setting the table. But what better way to start a day of feasting, really. This cake is one big roll, stuffed with apples and topped with caramel sauce and toasted pecans. It’s perfect to have on hand for overnight guests and bribing kids to pitch in Thursday morning. It also just may remind one to pause with gratitude; this treat is still bread underneath. Breaking it with a loved one first thing in the morning is a sweet sort of communion, a unique way to stop and give thanks.

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Rhubarb Upside-Down Brioche Cake

Rhubarb Upside-Down Cake | Artisan Bread in Five Minutes a Day

One of the best indicators that spring is finally here to stay is when my rhubarb plant finally pops above the ground. It is incredibly faithful; no matter how cold the winter was, it never fails to grow again each May. Right now it is out-of-control, as the towering green leaves threaten to take over my entire garden. I’ve been looking for new ways to cook and bake with it, and was intrigued by rhubarb upside-down cake I spotted on Pinterest. However, I had a bucket of brioche in my fridge, so instead of mixing up cake batter I simply rolled out my dough and placed it over hot rhubarb and sugar. It was a success: a sweet-tart treat perfect for breakfast, or afternoon snacking.

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King Cake for Mardi Gras!

King Cake for Mardi Gras | Breadin5

King Cake, named for the three kings who came to bring gifts to Jesus, is traditionally served during Mardi Gras in New Orleans and throughout the South. Not only is it decorated with the colors of the festival, but it also has a hidden trinket in the dough. I’ve used an almond, but in New Orleans bakers often use a ceramic or plastic doll to represent the baby Jesus. The person who gets the slice with the trinket is responsible for making the King Cake the following year.

There are many versions of this sweet bread, depending on the traditions of different families. Our version from Holiday and Celebration Bread in Five Minutes a Day is made with Brioche dough which has nutmeg, cinnamon, and raisins added into it.  The dough can be Braided and/or formed into a Couronne (crown shape) as I have done here. Some bakers even use a cream cheese and praline filling, but we went with a more traditional filling. (more…)