This is a yeast bread that starts with the dough setting and is then finished in the oven in a bread pan. The toppings are what make this bread special and you can choose your mix of nuts along with the brown sugar, butter and cinnamon. I usually allow the bread to rise in the bread pan before topping it with the butter, sugar, cinnamon and nuts but you can top it before the rise if you’re in a rush. This is a wonderful dessert bread and makes a great foundation for French Toast.
Put all of the ingredients into the bread pan in the order indicate, but reserve the topping ingredients. Set the bread machine to the dough cycle.
Butter a glass baking dish and pour the dough into the dish. Let rest and rise for about 10 minutes and then brush with the melted butter.
Blend the brown sugar and cinnamon in a bowl and then sprinkle on top and finish with a coating of the chop nuts if you choose to add them.
Preheat oven to 375°F./190° C.
Let the topped dough rise for another 30 minutes.
Bake for 30 to 35 minutes or until a wooden skewer inserted into the center comes out clean and dry. Make sure you place a baking sheet under the baking dish because both the nuts and the brown sugar make fall from the cake as it continues to rise in the oven.
When done, let rest in the dish for 10 minutes. Carefully remove the coffee cake and slice and serve.