Butterscotch-Cinnamon Swirl Coffee Cake

Although this spicy yeast-raised coffeecake is best eaten the day it’s baked, it can be made a day ahead. Let it cool completely in the pan, then cover the pan tightly with plastic wrap. To reheat the cake, remove the plastic wrap and warm in a 300°F oven for about 20 minutes to liquefy the glaze before turning the cake out as described in the recipe.

MAKES: one 9-inch cake; 10 to 12 servings

PREP TIME: 1 hour

RISING TIME:1 hour, 30 minutes

COOKING TIME: about 35 minutes

INGREDIENTS:

DOUGH:

• 2 ½ to 2 ¾ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 ¼ tsp instant yeast
• ½ tsp fine sea salt
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• Pinch of freshly grated nutmeg
• ⅓ cup whole milk
• ¼ cup unsalted butter, softened
• ¼ cup water
• 2 large eggs
• 1 large egg yolk
• 1 Tbsp vanilla extract

BUTTERSCOTCH GLAZE:

• ½ cup lightly packed dark brown sugar
• ¼ cup unsalted butter, softened
• 2 Tbsp white corn syrup
• 1 Tbsp maple syrup
• ¼ tsp fine sea salt
• 2 tsp whisky, rum or apple juice

BUTTERSCOTCH-CINNAMON FILLING:

• ¼ cup unsalted butter, melted
• 1 tsp ground cinnamon
• ½ cup butterscotch chips, chopped

INSTRUCTIONS:

1. For the dough, in the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl and using a whisk), combine 2 cups of the flour with the sugar, yeast, salt and spices.
2. In a small saucepan, heat the milk and butter over low heat just until the butter melts. Add the water. Set aside until the mixture registers 110°F on an instant read thermometer, about 1 minute.
3. Add the milk mixture to the flour mixture. Mix on low speed (or use a handheld mixer) until combined. Add the eggs and egg yolk one at a time, beating well after addition. Beat in the vanilla extract.
4.  Add ½ cup of the remaining flour. Mix on low speed until the dough is smooth, 30 to 45 seconds. Add 2 tablespoons of the remaining flour. Mix on medium speed until the dough is smooth but still slightly sticky. (If not using a stand mixer, mix in the flour until combined, then turn out the dough onto a lightly floured work surface and knead until smooth but still slightly sticky.)
5. Turn out the dough onto a lightly floured work surface and knead the dough gently until smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.
6. Place the dough in a lightly oiled large bowl, turning the dough to coat it evenly with oil. Cover the bowl with a damp towel, or loosely with plastic wrap. Let stand in a warm place until the dough has doubled in size, about 1 hour.
7. For the butterscotch glaze, lightly butter a 9-inch round baking pan. In a small saucepan, combine the sugar, butter, both syrups and salt. Heat over low heat, stirring occasionally, until the butter has melted.
8. Remove from the heat and stir in the whisky. Pour the butter mixture into the prepared pan, tilting the pan to cover the base evenly. Set aside.
9. For the butterscotch-cinnamon filling, stir together the butter and cinnamon in a small bowl. Set aside.
10. On a lightly floured work surface, punch down the dough to remove the air. Roll it out to a 16-x 12-inch rectangle.
11. With one of the longer edges facing you, use a pastry brush to spread the cinnamon-butter mixture evenly over the dough. Sprinkle the dough with the butterscotch chips.
12. Cut the dough vertically into six 2-inch-wide strips. Loosely (so the dough has room to expand during baking) roll up one strip and place it in the centre of the prepared pan.
13. Working with one strip at a time and with the cinnamon-butter side toward the centre of the pan, coil the remaining dough strips around the rolled-up strip. Start each strip at the end of the previous one to make a single large spiral.
14. Cover the pan with a damp towel, or loosely with plastic wrap. Let stand in a warm place until it has almost doubled in size, 30 minutes.
15. When ready to bake, place the oven rack in the centre of the oven and preheat the oven to 350°F.
16. Bake until the top of the cake is a deep golden brown, about 35 minutes. Check after 20 minutes to make sure the top isn’t browning too quickly. If it is, cover the cake loosely with a piece of foil for the last 10 to 15 minutes. Let the cake cool in the pan on a wire rack for 10 minutes.
17. Gently tilt the pan and tap the side on the counter to release the sides of the cake. Invert a plate on top of the cake, then invert the pan and the plate together. Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently remove the pan. Using a rubber spatula, scrape out any glaze still in the pan and spread it over the warm surface of the cake. Serve the cake warm or at room temperature, cutting it into wedges with a serrated knife.