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Coffee cake

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Ingredients/Components

sugar - 1/3 c
cinnamon - 2 Tbsp
eggs - 2 item
salt - 2 tsp
chopped nuts - 1/2 c
sifted flour - 4 5
warm water - 1/2 c
sweet milk - 2/3 c
shortening or butter - 1/3 c
Red Star yeast - 2 pkg
stick melted margarine or butter - 1/2 item

How to make coffee cake:

Scald sweet milk long enough to melt 1/3 cup shortening or butter. Let cool. Soften yeast in warm water. In large mixing bowl combine 1/3 cup sugar, 2 teaspoons salt and eggs. Beat with spoon. Stir in milk and shortening. Gradually add flour to form stiff dough. Knead on floured surface until smooth and satiny, about 5 minutes. Place in greased bowl; cover. Let rise in warm place until doubled in size, about 1 1/2 hours.

Roll out half of dough on greased wax paper. Use Wesson oil. This makes the dough take up less flour and remain the proper texture. When it is about 15 x 10-inches, brush with half a stick of melted margarine or butter. Combine 2 cups sugar and 2 tablespoons cinnamon. Sprinkle half of this on buttered surface, then sprinkle with 1/2 cup chopped nuts. Starting with the side in front of you, roll as for cinnamon rolls, then take the right end of the roll and fold it to your left until both open ends of the roll are together, one on top of the other. Place this in a greased cookie sheet or 9 x 13-inch cake pan. Starting with the folded end, cut down center of roll to within 1-inch of open ends. Turn the cut sides out, making a heart-shaped cake. Repeat with remaining dough. Cover. Let rise until doubled in size, about 45 minutes. Bake in moderate oven at 350° for 25 to 30 minutes.

Can be glazed with a powdered sugar, butter and cream icing. Combine 1/2 stick melted butter or margarine, about 2 cups of powdered sugar and enough cream to make a thin icing.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

Average rating: 3, total votes: 6

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sugar, eggs, vanilla, milk, chopped nuts, whipping cream