Yeast gives rise to texture

This streusel-topped coffee cake batter rests overnight while you do, so you don’t have to get up at the crack of dawn when you want to serve something special for breakfast or brunch. Or you could mix it early in the day to serve as dessert after dinner.

Unlike quick-bread coffee cakes leavened with baking powder and baking soda, this one is made with yeast, which gives it a richer flavor and a deliciously light texture. The cake part also includes considerably less sugar, but the streusel topping gives it a sweet finish.

Overnight Streusel Coffee Cake

For the cake:

5 tablespoons warm water

3 tablespoons PLUS ½ teaspoon granulated

sugar, divided use

2 teaspoons active dry yeast

2 cups all-purpose flour

1 cup butter, softened

1 egg PLUS 2 yolks 2 teaspoons vanilla extract 1 teaspoon almond extract ¾ teaspoon kosher salt Shortening or coconut oil, for greasing pan

For the streusel topping:

¾ cup all-purpose flour

¼ cup dark brown sugar

¼ cup light brown sugar

¼ cup granulated sugar ¾ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

8 tablespoons chilled butter, cubed

In a small bowl, combine the warm water, ½ teaspoon sugar and yeast; set aside until foamy, about 10 minutes.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the flour, remaining sugar and the butter. Mix until thoroughly blended. Add the egg and egg yolks, vanilla and almond extracts; mix well. Then add the salt and yeast mixture.

Mix well. Dough will be thick, wet and sticky. Generously grease an 8- or 9-inch cake pan (ideally one with a removable bottom). Transfer dough to the cake pan and let stand at room temperature for 30 minutes, then refrigerate for 8 to 12 hours. Remove the dough from the refrigerator and let sit at room temperature for 45 minutes to 1 hour. Meanwhile, prepare the streusel topping. In a food processor or using a pastry blender or your fingers, combine the flour, sugars, baking powder and spices. Add the butter and pulse or rub until mixture forms coarse crumbs. Heat oven to 350 degrees. Top the dough with the streusel mixture. Bake for 45 minutes, until the streusel is golden and the cake reaches an internal temperature of about 190 degrees. Cool in pan for at least 10 minutes before serving. Serve warm or at room temperature. Makes 8 to 12 servings.