Yield
two 9-inch coffee cakes

How to Make It

Step 1

Dissolve yeast and 1 teaspoon sugar in warm water, stirring well. Let stand 5 minutes or until bubbly.

Step 2

Cream butter; gradually add remaining sugar and salt, beating until light and fluffy. Add eggs, milk, lemon juice, and nutmeg; beat well. Stir in yeast mixture. Add flour; beat until smooth.

Step 3

Turn dough out onto a floured surface, and knead 5 minutes. Place in a greased bowl, turning to grease top. Let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

Step 4

Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll each portion into a 1-inch diameter rope. Shape each rope into a loose coil in 2 greased 9-inch round cake pans, beginning at outer edge of pan. Firmly pinch ends to seal.

Step 5

Spread half of topping over each cake. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 350° for 30 minutes or until golden brown. Place on wire racks to cool. While cakes are warm, drizzle with glaze.

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