This is an old German recipe for coffee cake.
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 1 teaspoon white sugar
- 2 cups milk
- 1/2 cup white sugar
- 1/2 cup shortening
- 2 teaspoons salt
- 2 eggs, beaten
- 7 cups all-purpose flour
- 1 1/2 cups white sugar
- 3 cups water
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 1/2 teaspoons ground allspice
- 1 cup all-purpose flour
- 1/4 cup butter
- 1 tablespoon white sugar
- 1/4 teaspoon ground cinnamon
1 Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
2 Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
3 Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.
4 Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
5 Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.
6 Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.
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