Pull-Apart Brioche Cake

by Andrea Tremblay-Legendre

I thought of this recipe as a breakfast meal to share with your family and friends! I've made it with raspberries and almonds but you could use any berries or nuts of your choice! And for those who have a sweet tooth, you may add a glaze on top of the brioche cake!

Yields 1 7" brioche cake

Brioche
1 cup warm milk
1 pack active dry yeast
1/4 cup sugar
Pinch of salt
1/3 cup softened butter
1 tsp vanilla extract
1 egg
3 cups flour
Filling
1/4 cup brown sugar
1/4 cup maple sirup
2 tbsp water (optional)
1 cup rasberries
1 cup sliced almonds
Glaze (Optional)
2 cups powdered sugar
1 tsp vanilla
4 tbsp milk

  1. Combine the warm milk and the yeast together and let sit for 5 minutes. Set aside.
  2. In a big bowl, combine the sugar, salt, butter, vanilla and egg and mix with an electric mixer until everything is well incorporated.
  3. Incorporate the flour alternating with the milk mixture and mix with an electric mixer on low speed.
  4. Transfer the dough to a lightly greased mixing bowl and cover with plastic wrap or towel. Let rise for 1 hour or so.
  5. Cut your dough in small 2 inches balls and roll in the brown sugar. Place in a 7" baking dish.
  6. Sprinkle almonds and raspberries on the dough.
  7. Combine the water and maple sirup. This is optional, I just find it better in this recipe if it's slightly diluted. Pour the mixture on top of the dough.
  8. Let rise for 15-45 minutes and in the meantime, preheat the oven to 325F.
  9. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool down.
  10. (Optional) Combine all the ingredients for the glaze and drizzle on top of the brioche cake. Serve!