Cinnamon Currant Coffee Cake

No Knead

Enjoy fresh yeast coffee cake without the kneading or shaping!





12 servings

Prep Time

30 minutes

Rise Time

50 to 60 minutes

Bake Time

40 to 50 minutes


  • 1 cup currants
  • 2 tablespoons orange juice
  • 4-1/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2-1/2 teaspoons ground cinnamon
  • 2/3 cup milk
  • 1/4 cup water
  • 1/2 cup butter OR margarine, cut into pieces
  • 3 eggs
  • Icing:
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons orange juice


Pour orange juice over currants in small bowl and let soak for 10 minutes.

Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large bowl.  Heat milk, water and butter to very warm (120° to 130°F).  Pour into flour mixture; add eggs.  Beat for 30 seconds with electric mixer to combine.  Increase speed to high and beat for 3 minutes. 

Stir in remaining 2-1/4 cups flour.  Stir in currants and any remaining orange juice.  Cover and let rest for 10 minutes.  Stir down and spoon into greased 10-inch tube pan.  Cover and let rise 50 to 60 minutes or until doubled.

Bake at 350°F for 40 to 50 minutes or until done.  Remove from pan; cool slightly.  Drizzle icing over warm cake.  Serve warm.

To make icing, combine all icing ingredients in medium bowl; stir until smooth.