Preparation time: 20 minutes; Resting time: 1h 40mins; Makes: 13 x 9 inch (35 x 24cm)

Ingredients:

• 550g (4⅓ cups) all-purpose flour 
• 1½ teaspoons instant yeast (or 1 packet active dry yeast)
• ½ teaspoon salt
• 1¼ cup lukewarm milk
• ½ cup vegetable oil
• 1 egg
• 100g (½ cup) sugar

Topping

• ¼ cup 10% cream (half and half) or milk 
• 75g (⅓ cup, 3 oz) cold butter, diced into cubes
• 130g (½ cup + 2 tbsp) sugar
• ¾ cup chopped sliced or slivered almonds

Instructions

1. Preheat the oven to 400ºF (200ºC) ten minutes before using. Grease and line the base of a deep 13 x 9 inch (35 x 24cm) baking pan with overhanging parchment.
2. Sift the flour, yeast and salt into a bowl. If using active dry yeast mix it with ¼ cup warm milk and wait until frothy then proceed to step 3)
3. Place the milk, oil, egg and sugar into the bowl of your stand mixer. Add half the flour and beat on low speed until everything is combined, about 1 minute. Let the batter stand for 10 minutes.
4. Now add the remaining flour and beat on low speed until all the flour is incorporated. The dough should be very soft and slightly sticky. Knead for about 6 minutes on the next higher speed until smooth and elastic. (If the dough is too sticky add a little flour at a time).
5. Place the dough in a lightly oiled bowl and cover with cling film. Place in a warm place 45-60 minutes or until doubled in size.
6. Gently deflate the dough and stretch or roll it to fit the 13 x 9 inch (35 x 24cm) pan and place it in the pan.
7. Make deep dimples on the surface of the dough with your fingers and leave a 1-inch (2.5cm) border around the dimples. Brush the dough with the ¼ cup cream or milk and then place the butter onto the dimples.
8. Sprinkle the sugar and almonds. Cover and let stand in a warm corner for 30 minutes. Bake 20-25 minutes or until golden brown. Let cool slightly then cut into squares and serve warm.
9. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.\

Points to Note

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 400ºF (200ºC) for 25 minutes.
• Variation for topping: 
you can make a streusel topping by mixing together 2 cups all-purpose flour, 1 cup sugar, and 1 cup butter into a crumbly mixture. Spread on top of dough instead of sprinkling the sugar and nuts.

myfavouritepastime.com