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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My husband and I enjoy visiting homebound persons and always take them goodies, including this coffee cake. It isnât overly sweet, so even those without a sweet tooth give it rave reviews. âLoraine Meyer, Bend, Oregon Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm 2% milk (110° to 115°) |
1/4 cup warm water (110° to 115°) |
2/3 cup butter, softened |
1/3 cup sugar |
2 teaspoons grated lemon peel |
1-1/2 teaspoons vanilla extract |
3/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
4 cups king arthur unbleached all-purpose flour |
4 eggs |
filling: |
1/3 cup sugar |
2 tablespoons grated lemon peel |
glaze: |
1 cup confectioners' sugar |
2 teaspoons butter, softened |
1/2 teaspoon grated lemon peel |
4 to 6 teaspoons lemon juice |
Directions:
1. In a large bowl, dissolve yeast in warm milk and water. Add butter, sugar, lemon peel, vanilla, salt, nutmeg and 2 cups flour. Beat until smooth. Add eggs, one at a time, beating after each addition. Stir in enough remaining flour to form a firm dough.
2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a small bowl, combine sugar and lemon peel. Stir dough down. Spoon a third of dough into a greased and floured 10-in. fluted tube pan. Sprinkle with half of sugar mixture. Repeat layers. Top with remaining dough. Cover and let rise until doubled, about 35 minutes.
4. Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Cool 10 minutes before removing from pan to a wire rack.
5. For glaze, in a small bowl, combine confectioners' sugar, butter, lemon peel and enough lemon juice to achieve desired consistency. Drizzle over cake. Serve warm. Yield: 12 servings.
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