Yield: 1 Servings
|1||Recipe basic sweet dough; (posted)|
|¼ cup||Firmly packed brown sugar|
|¾ cup||Chopped nuts|
|½ cup||Butter; melted|
Place a 15-inch sheet of foil on cookie sheet; grease and turn up edges to form 12-inch round pan. Combine sugars, cinnamon and nuts. Pinch off small piece of dough, enough to roll into a 6-inch strip ½ inch thick. Dip in melted butter, then in sugar mixture. Wind into a flat coil in center of pan. Continue making strips, winding and placing coils close together to form a round flat coffee cake. Sprinkle with remaining sugar mixture.
Cover; let rise in warm place until doubled, about 1 hour. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Cool slightly.
Drizzle with Vanilla Glaze (posted).
TIP: Dough may be coiled in two 8-inch round pans. Bake as directed above.
YIELD: 1 COFFEE CAKE
Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no markings.
Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" <ejohnston@...> on Nov 29, 1997