Bake · 1 hr
Arequipe walnut coffee cake
A tender breakfast cake with cinnamon, walnuts and arequipe ribbons beneath a crumb topping.
Ingredients
- 450 g all-purpose flour
- 7 g instant yeast
- 60 g sugar
- 220 ml warm milk
- 1 egg
- 65 g butter
- 1 tsp cinnamon
- 180 g arequipe
- Pinch of salt
Method
- Knead flour, yeast, 30 g sugar, milk, egg, 35 g butter and salt until smooth. Rise until doubled.
- Divide into 30 small balls. Melt remaining butter and mix remaining sugar with cinnamon.
- Coat balls in butter and cinnamon sugar, layering in a greased pan with teaspoons of arequipe between layers.
- Rise 30 minutes and bake at 180°C / 350°F for 30–35 minutes. Rest 10 minutes and invert.
Arequipe noteScatter arequipe through several layers rather than only on top so every pull-apart piece gets some.