German streusel coffee cake

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.

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