Old Fashioned Cinnamon Brown Sugar Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This Coffee Cake is a Classic, made from Homemade Ingredients. This recipe was printed in The Chicago Tribune November 8th 1951, and its worth the extra work it takes to make! Ingredients:
for yeast dough |
2 cups all purpose flour (sifted) |
1 ounce granular yeast |
6 tablespoons scalded milk |
1 1/2 tablespoons sugar |
2 eggs (slightly beaten) |
1/2 teaspoon salt |
grated lemon rind of 1/2 of a lemon |
1/2 cup raisins |
filling: 6 tablespoons flour |
2 tablespoons soft butter |
1/2 cup brown sugar |
1 teaspoon cinnamon |
1/2 cup chopped nuts |
icing: 5 tablespoons sifted powdered sugar |
1 tablespoon of milk or cream |
1/4 teaspoon vanilla |
1/8 teaspoon salt |
Directions:
1. Preparing Yeast Dough: Cut 1/2 Cup Butter into 2 Cups of All
2. Purpose Flour. Dissolve 1 ounce Granular Yeast (1 small pack of
3. compressed yeast may be substituted). in 2 Tablespoons Warm Water. Add to first mixture with 6 Tablespoons Scalded & Cooled Milk, 1 1/2 Tablespoons Sugar, 2 Eggs, slightly beaten, 1/2 teaspoon Salt, Grated Rind of 1/2 Lemon & 1/2 Cup Raisins. Beat Mixture until Smooth.
4. Filling: Sprinkle 6 Tablespoons Flour on Pastry Cloth. Turn dough out on Cloth; knead until Smooth & Elastic. Place in Greased Bowl, Cover, let rise in Warm Place until Doubled in Bulk. Roll Dough into
5. a Rectangle, 9 x 18 inches. Spread with 2 Tablespoons Soft Butter;
6. Sprinkle on 1/2 Cup Brown Sugar, 1 teaspoon Cinnamon, & 1/2 Cup
7. Chopped Nuts.
8. Roll Dough tightly beginning at Wide side. Place Sealed Edge Down. With Scissors, cut Roll into 2 long strips, do not cut through 1 end. Bring 1 Strip Crosswise over the other, keeping cut side up.
9. Cross Strips several times. Bring ends together to form a Ring.
10. Place into a 10 Inch Tube Pan. Let Rise until Double in Bulk.
11. Bake in Moderate Oven 375 degrees, 35 Minutes.
12. Dribble a thin Powdered Sugar Icing on Top of Cake
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