Bim's Yeast Cake

Bim's Yeast Cake
Photo: Ethan Calabrese
12 to 14 Serves

Cinnamon sugar, pecans, and fresh and dried blueberries are rolled inside the dough for this yeasted coffee cake. The recipe comes from longtime Martha Stewart contributor Jason Schreiber, it's adapted from his grandmother's recipe and featured in his book Fruit Cake ($32.50,



  • 1 cup whole milk, warmed to about 95°

  • 1 ounce fresh yeast (2 tablespoons), or 1 tablespoon active dry yeast

  • 1 cup unbleached all-purpose flour


  • 2 sticks unsalted butter, softened (1 cup)

  • ½ cup granulated sugar

  • 2 large eggs

  • 4 cups unbleached all-purpose flour, plus more for dusting

  • 2 teaspoons kosher salt (we use Diamond Crystal)


  • ¼ cup neutral oil, such as safflower

  • cup unbleached all-purpose flour

  • ½ cup granulated sugar

  • 2 teaspoons ground cinnamon

  • ¾ cup fresh blueberries

  • 1 tablespoon unbleached all-purpose flour, plus more for dusting

  • 3 tablespoons unsalted butter, melted, plus more for brushing

  • ¾ cup dried blueberries

  • ¼ cup finely chopped toasted pecans

  • 1 large egg

  • Pinch of kosher salt

  • Pearl sugar, for sprinkling


  • ½ cup confectioners' sugar

  • 1 to 2 tablespoons whole milk


  1. Sponge: In a medium bowl, whisk together milk and yeast. Stir in flour with a wooden spoon and set aside until mixture is fully alive with billions of beautiful bubbles, about 20 minutes.

  2. Dough: In the bowl of a mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Scrape down sides of bowl with a rubber spatula. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add flour and salt. Beat on low until a crumbly dough forms.

  3. Scrape down bowl once more and add sponge. Switch to dough-hook attachment and beat on medium-low until dough gathers around hook and mostly cleans sides of bowl, 6 to 8 minutes. Scrape dough out onto a lightly floured surface and knead gently to form a ball. Return to mixer bowl, cover with beeswax wrap or plastic, and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile, play a few rounds of gin rummy.

  4. Filling: In a small bowl, whisk together oil and flour until combined to make the "pan goo". (This mixture can be refrigerated in an airtight container up to 2 weeks). Generously brush a 10-inch tube pan with pan goo; set aside. In a small bowl, whisk together granulated sugar and cinnamon. In another small bowl, toss fresh blueberries with flour. With floured hands, punch down dough and transfer to a lightly floured surface. Dust top of dough with flour and roll out into a 14-by-18-inch rectangle, with a long side facing you. Brush with about 2 tablespoons melted butter and sprinkle evenly with cinnamon sugar, fresh and dried blueberries, and pecans.

  5. Starting on one of the long ends, roll dough into a tight spiral, lifting and tugging to capture all nuts and berries. Gently place in prepared pan, seam-side down, and overlap ends. Brush with remaining butter, including in area between overlapping ends of dough. Cover pan with beeswax wrap or plastic and place in a warm spot to rise until doubled, about 1 hour.

  6. At least 30 minutes before baking, preheat oven to 350°F, with a rack in lower third. Lightly beat together egg and salt. When dough has risen, brush top of cake with beaten egg and sprinkle liberally with pearl sugar. Cut slits in dough on the bias, about 1 inch deep, using kitchen shears.

  7. Bake until cake is deep golden brown and firm to the touch, and a thermometer inserted in center registers 200°, 60 to 70 minutes. Transfer pan to a wire rack. Let cake rest in pan 15 minutes, then carefully flip out and invert again onto rack; let cool completely.

  8. Glaze: In a small bowl, whisk together confectioners' sugar and about 1 tablespoon milk. Continue adding milk by the teaspoonful until it forms a glaze that coats the back of a spoon. Drizzle over cake in diagonal swaths. Slice with a serrated knife to serve.

Cook's Notes

This cake is best the day it's baked, but you can also store it in an airtight container at room temperature for up to two days.

Recipe adapted from Fruit Cake by Jason Schreiber. © 2020 by Jason Schreiber. Used with permission by William Morrow. All rights reserved.

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