Ring Cake

Name: Ring Cake
Total time: 3 h 35 min
Yield: 12 serving(s)
Ingredients: 3/4 c. plus 1 Tbsp whole milk; 1 1/4 oz. pkg. active dry yeast; 1/4 c. plus 1 tsp granulated sugar; 3 1/2 c. all-purpose flour, plus more for dusting; 1 tsp. ground cinnamon; 1 tsp. kosher salt; 1/4 tsp. baking soda; 6 tbsp. unsalted butter, melted; 2 large eggs, divided; 1 tsp. finely grated lemon zest; 1 tsp. pure vanilla extract; 3/4 tsp. pure almond extract; Oil, for greasing; 1/2 c. packed dark brown sugar; 1 1/2 tsp. ground cinnamon; 1/4 c. unsalted butter, at room temp; 1 c. confectioners’ sugar, plus more if needed; 2 tbsp. sour cream; 1 tbsp. whole milk, plus more if needed; 1/4 tsp. pure vanilla extract; Pinch of salt; 2 tbsp. sliced almonds, toasted, for topping

Swirls of cinnamon sugar make this an irresistible treat.

By Joy ChoPublished: Apr 6, 2023

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mike garten

Yields:

12 serving(s)

Total Time:

3 hrs 35 mins

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This beautiful, wreath-shaped cake takes a bit of patience, but each step is like a fun, manageable craft (promise!). Turning the edges reveals the cinnamon-sugar swirl inside the Danish-like dough. With a sour cream glaze drizzled on top, each slice is satisfying and perfect for your Easter table.

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Ingredients

For dough

3/4 cup
plus 1 Tbsp whole milk
1 1/4 oz.
pkg. active dry yeast
1/4 cup
plus 1 tsp granulated sugar
3 1/2 cups
all-purpose flour, plus more for dusting
1 tsp.
ground cinnamon
1 tsp.
kosher salt
1/4 tsp.
baking soda
6 Tbsp.
unsalted butter, melted
2
large eggs, divided
1 tsp.
finely grated lemon zest
1 tsp.
pure vanilla extract
3/4 tsp.
pure almond extract
Oil, for greasing

For filling

1/2 cup
packed dark brown sugar
1 1/2 tsp.
ground cinnamon
1/4 cup
unsalted butter, at room temp

For glaze

1 cup
confectioners’ sugar, plus more if needed
2 Tbsp.
sour cream
1 Tbsp.
whole milk, plus more if needed
1/4 tsp.
pure vanilla extract
Pinch of salt
2 Tbsp.
sliced almonds, toasted, for topping

Directions

1. Step 1Make dough: In 2-cup liquid measuring cup, microwave 3/4 cup milk until warm to touch. Whisk in yeast and 1 teaspoon granulated sugar and let sit until foaming, about 10 minutes.
2. Step 2In bowl of stand mixer, whisk together flour, cinnamon, salt, baking soda and remaining 1/4 cup granulated sugar. In medium bowl, whisk together melted butter, 1 egg, lemon zest and extracts. Pour into measuring cup with yeast mixture and whisk to combine.
3. Step 3With dough hook attached, mix dry ingredients on low, slowly streaming in liquid mixture until incorporated and rough dough forms. Increase speed to medium and knead until dough pulls away from sides of bowl, about 10 minutes. Transfer to lightly oiled bowl, cover with plastic wrap and let rise until doubled in size, 60 to 90 minutes.
4. Step 4Meanwhile, make filling: In small bowl, combine brown sugar and cinnamon.
5. Step 5Turn out dough onto lightly floured surface and roll into 16- by 12-inch rectangle. Spread butter onto dough, then sprinkle with cinnamon sugar. Starting from one long side, roll dough into tight log and pinch seam to seal. Carefully transfer log, seam side down, to parchment-lined unrimmed baking sheet. Form into ring, gently pulling from center of log to stretch into shape, until diameter of inner hole is about 3 inch. Using a little water as glue, pinch ends together to seal.
6. Step 6Lightly cover ring with oiled plastic wrap and let rise until dough doesn’t bounce back when finger is gently pressed into side, 45 minutes to 1 hour. Meanwhile, heat oven to 375°F.
7. Step 7With sharp knife, cut outer edge of ring (to within 1 inch of center) in 2-inch intervals. Gently turn 1 strip upright to expose swirled filling and lay it on next strip at an angle, slightly overlapping. In small bowl, whisk remaining egg and tablespoon milk. Lightly brush onto dough and bake, rotating baking sheet halfway through, until golden brown, 25 to 30 minutes. Transfer pan to wire rack to cool.
8. Step 8Meanwhile, make glaze: In medium bowl, whisk together confectioners’ sugar, sour cream, milk, vanilla and salt, adding more confectioners’ sugar or milk if needed, until smooth and pourable. Drizzle glaze over cooled cake and top with almonds.