Prize-Winning Coffee Cake
Yield: two 9-inch coffee cakes
- 1 package dry yeast
- 1/2 cup sugar, divided
- 1/4 cup warm water (105° to 115°)
- 1/2 cup butter or margarine, softened
- 1 teaspoon salt
- 2 eggs, beaten
- 1 cup milk
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- 4 1/2 cups all-purpose flour
- Coffee Cake Topping
- Coffee Cake Glaze
- Dissolve yeast and 1 teaspoon sugar in warm water, stirring well. Let stand 5 minutes or until bubbly.
- 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.
- 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.
- 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.
- 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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