Yield
two 13- x 9-inch coffee cakes

How to Make It

Step 1

Dissolve yeast and 1/2 teaspoon sugar in warm water; let stand 5 minutes or until bubbly.

Step 2

Combine potatoes, 1 cup sugar, shortening, 1/4 cup butter, and salt in a large mixing bowl; stir until shortening melts. Stir in yeast mixture.

Step 3

Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until spongy.

Step 4

Stir in eggs and flour to make a soft dough. Shape dough into a ball. Place in a greased bowl, turning to grease top. Cover and repeat rising procedure 2 hours or until doubled in bulk.

Step 5

Turn dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic. Divide dough in half; pat evenly into 2 greased 13- x 9- x 2-inch baking pans. Cover and repeat rising procedure 2 hours or until doubled in bulk.

Step 6

Press slices of butter into dough in rows at 1/2-inch intervals. Top each slice of butter with 1 teaspoon brown sugar. Sprinkle 1 teaspoon cinnamon over each cake. Bake at 375° for 20 minutes or until golden brown.

Oxmoor House Homestyle Recipes

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