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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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For years my grandmother and I would have a contest to see whose mincemeat coffee cake was the best (our families voted). After years of losses, I modified my original recipe and finally won. I share my winning recipe with you. -Ed Layton, Absecon, New Jersey Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/4 cups warm milk (110° to 115°), divided |
1/2 cup sugar |
1/2 cup butter, softened |
2 eggs, beaten |
2 teaspoons salt |
1 teaspoon ground cinnamon |
1/8 teaspoon each ground allspice, cloves and mace |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups prepared mincemeat |
confectioners' sugar |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup milk. Add sugar, butter, eggs, salt, cinnamon, allspice, cloves, mace, 2-1/2 cups flour and the remaining milk; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface;cover and let rest for 10 minutes. Roll into a 16-in. x 12-in. rectangle. Spread mincemeat to within 1 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Form into a circle and pinch ends together. Place in a greased 10-in. fluted tube pan, with seam facing the inside of pan. Cover and let rise until nearly doubled, about 30 minutes.
5. Bake at 375° for 40-45 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Just before serving, dust with confectioners' sugar. Store in the refrigerator. Yield: 12-16 servings.
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