Reproducing Sara Lee Coffee Cake
For the past 2 years or so I've been trying to replicate the Sara Lee Coffee Cake - the pecan one... mmmm. They've changed the recipe since I was a kid so I'm replicating from memory. I'm very very close.
The biggest challenge has been that the old version of Sara Lee was more characteristically bread than cake; the crust was bread like the crumb more cake like. I believe I have that part figured out, but there is a key flavor missing. It's the yeast. My crumb and crust are exactly as I want it, but I need a slightly more yeasty flavor and I am not talking about the mature flavor of well risen bread, but that young slightly under cooked bread kind of flavor.
I'm using 2 tsp of standard yeast (not instant), I hesitate to use more since the texture is perfect... any suggestions?