Yield: 1 Coff. cake
| Measure | Ingredient |
|---|---|
| ½ cup | Milk |
| 2 tablespoons | Sugar |
| ¼ cup | Butter (or marg.) |
| 1 teaspoon | Salt |
| 1 pack | Yeast, dry |
| 14 cups | Water; very warm |
| 1 | Egg |
| 2 cups | Flour, all-purpose; approx. |
| ½ cup | Flour, all-purpose |
| ½ cup | Sugar |
| 1 teaspoon | Cinnamon, ground |
| ¼ cup | Butter (or marg.) |
Scald milk; pour into large mixing bowl; add sugar, ¼ cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in ¼ cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-¼ cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour).
Spread in a greased 13x9x2" pan.
Combine ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in ¼ cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes).
Bake at 375 degrees for 20 to 25 minutes.
SOURCE: Southern Living Magazine, February 1973.