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Yeast Coffee Cake with Egg Custard Topping

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Yeast Sheet Cake with Cream Custard Topping

Yeast Sheet Cake with Cream Custard Topping


Try a yeast coffee cake next time you are tapped for meeting refreshments at work. You can easily make this the night before and transport it. It has a sweet egg custard on top, but isn't overly sweet, which many colleagues will appreciate.

Makes one 11 x 15 inch coffee cake, about 20 servings.

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes


  • Yeast Dough:
  • 250 ml. milk, 1 cup plus 2 tablespoons, lukewarm (115°F)
  • 1/3 c. plus 1 tsp. sugar, divided
  • 2 tsp. yeast (about 1 package dry yeast) or 1 cake of fresh yeast
  • 500 g. flour, about 4 cups
  • 1/2 tsp. salt
  • 7 1/2 T. butter, melted and cooled slightly
  • 2 eggs
  • Filling:
  • 1/2 c. raisins
  • 5 eggs, separated
  • 1 pint cream
  • 1/2 c. sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 T. farina or Cream of Wheat, uncooked


Yeast Dough:

Mix the yeast with the warm milk and 1 teaspoon of sugar, stirring until yeast dissolves. Set aside in warm spot while you measure out the flour and salt into a bowl and melt the butter.

Make a well in the flour and pour in the milk mixture (which should be frothy), butter and eggs. Stir by hand or with an electric mixer with dough hook attachments until a smooth dough forms. Add flour, a tablespoon at a time, until dough is smooth and tacky, but not sticky.

Form the dough into a smooth ball and place in an oiled container. Cover and let rise for 30 minutes to 1 hour. You may also put it into the refrigerator and leave it for up to 6 hours.

Assemble the Cake

Remove the yeast dough from the bowl and place on a lightly floured board. Roll out to a rectangle and place it on an oiled 11 x 15 inch jelly roll pan. Press the dough to fit and create a dough lip as high as the pan. If it keeps bouncing back, let it relax for two minutes and push it into shape again.

Sprinkle the raisins over the yeast dough. Let the yeast dough rise slightly while you make the filling.

Mix the 5 egg yolks with the sugar and then slowly pour in the cream, vanilla and salt, mixing until sugar dissolves. Stir in the farina (it will fall to the bottom, so stir again before last step).

Whip the egg whites until stiff. Fold them into the cream mixture.

Carefully pour the filling into the yeast dough "crust" and smooth.

Bake at 350°F for 35 minutes or until topping is set and light brown. Cool before you cut.


  • This cake recipe can be cut in half and baked in a 9 x 13 inch pan.
  • This cake freezes well. Cut into serving pieces and place in a freezer bag or plastic container. Microwave individual pieces for 30 seconds to serve warm.
  • If you are baking ahead, don't cover the cake with plastic wrap. Use a clean towel instead. This keeps the cake from getting soggy.

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