Crunchy cinnamon coffeecake

Yield: 1 Servings

Measure Ingredient
3 cups Flour
2 packs Instant dry yeast, (4 1/2 tsp)
⅓ cup Sugar
½ teaspoon Salt
½ cup Milk
½ cup Water
¼ cup Butter or margarine
1 Egg
½ cup Sugar
½ cup Flour
½ cup Nuts
2 teaspoons Cinnamon
½ cup Butter, firm

TOPPING

This is also easily prepared in a food processor.

In large mixer bowl, combine 1½ cups flour, yeast, ⅓ cup sugar, and salt; mix well. Heat milk, water, and butter (or margarine) until warm (120 ~ 130 degrees; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining 1 ½ cups flour to make a stiff batter.

Spread in well greased 13x9 inch cake pan. Cover; let rise in warm oven (Turn oven to lowest setting for 1 minute, turn off.) for 25 minutes.

Prepare topping: Combine ½ cup sugar, ½ cup flour, nuts, and cinnamon.

Cut in butter with pastry blender until particles are the size of small peas. Sprinkle topping over batter. With back of spoon, make random indentations in batter.

Bake at 375 degrees for 20 - 25 minutes. Serve warm or cold.

NOTES : The original recipe called for only 1 tsp cinnamon.

Recipe by: Red Star Yeast Centennial Bread Sampler Cookbook Posted to MC-Recipe Digest V1 #389 by Mark Scheffler <mds@...> on Jan 26, 1997.

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