Bit of Chocolate Raised Yeast Cake

The weather isn't cooperating with me! I'm longing for cold, damp days so I can warm the house with great recipes baking in the oven . . . and we are back to short sleeves and warm days. The one, good thing about the warm weather, however, is that it is perfect for getting a good rise out of recipes requiring yeast. I made bread for dinner the other evening and this cake is going in the oven tomorrow . . . I hope! Lent is coming all too soon and I'm not quite ready to leave the holiday season. Sigh . . . Today, is the last day of the Christmas season so I had better get used to it! Yeah, I'm already planning on baking Valentine's Day cookies next month!

Bit of Chocolate Raised Yeast Cake
1 tablespoon yeast
1 cup granulated sugar
½ cup lukewarm water
½ teaspoon salt
½ cup butter
3/4 cup milk
2 teaspoons vanilla extract
1 teaspoon almond extract
3 large eggs
4 cups all-purpose flour

Topping Mixture:
1 cup butter, softened
½ cup sugar
1 cup packed brown sugar
½ cup ground almonds
1/3 cup ground pecans
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon freshly grated orange zest
½ cup chocolate chips, optional

Grease or vegetable oil spray a 13 x 9 x 2-inch baking pan.

In a small bowl, combine the yeast, 1 tablespoon of the sugar, and the warm water and set aside until bubbles appear. In another bowl combine the remaining scant ½ cup sugar, and the salt, and butter. Stir the milk and extracts into the butter mixture. Stir in the yeast mixture. Add the eggs, one at a time, beating well after each addition. Fold in the flour and beat the dough until smooth.

Spread the dough into the prepared pan. Cover with plastic wrap (vegetable oil the underside to prevent sticking) and set aside to rise, almost doubling in size.

Preheat the oven to 400 degrees F .

When the dough is nearly risen, prepare the topping. Cream the butter, sugar, and brown sugar until light and fluffy. Stir in the nuts, spices, vanilla, and orange zest. Drop spoonfuls of the topping evenly over the dough. Sprinkle the chocolate chips over the topping.

Bake the cake for approximately 30-35 minutes, or until the top is golden. Cool the cake completely in the pan.

Icing
1 cup powdered sugar
½ teaspoon vanilla extract
1 teaspoon almond extract
Stir to combine thoroughly and drizzle over the cooled cake.