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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 6 |
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It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes. Ingredients:
1 1/4 cups milk |
1/4 cup butter |
1/3 cup sugar, plus |
1 teaspoon sugar, divided |
1 tablespoon salt |
1 (1/4 ounce) package active dry yeast |
1/4 cup warm water (110 to 115) |
5 1/2-6 cups all-purpose flour, divided |
3 eggs, well-beaten |
1/4 cup sugar |
1/4 cup packed brown sugar |
2 tablespoons all-purpose flour |
2 teaspoons ground cinnamon |
1/4 cup butter |
1/4 cup all-purpose flour |
3/4 cup milk |
3/4 cup butter or 3/4 cup margarine |
3/4 cup sugar |
3/4 teaspoon vanilla extract |
3 tablespoons confectioners' sugar |
Directions:
1. Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
2. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
3. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
4. Place dough in a greased bowl, turning one to grease top.
5. Cover and let rise until doubled, about 1 to 1-1/2 hours.
6. Meanwhile, prepare topping.
7. Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
8. Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
9. With a fork, pierce entire cake top.
10. Divide topping and sprinkle over each cake.
11. Cover and let rise in a warm place until doubled, about 1 hour.
12. Bake at 350° for 20-25 minutes.
13. Remove from pans and cool on wire racks.
14. For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
15. Cool.
16. In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
17. Cut each cake in half horizontally; spread each with half the filling.
18. Refrigerate until ready to serve.
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