"The belly rules the mind."--Spanish Proverb

Coffee Cake with Preserves Recipe

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This recipe for Coffee Cake with Preserves, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Swartz
Added: Sunday, May 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. yeast add 1 tsp. sugar into it., 1/2 c. warm water, 1/2 c. sugar, 1 stick oleo- softened, 1/2 c. scaled milk, 1 tsp. salt, 3 beaten eggs, 5 to 5&1/2c. flour

Directions:
Directions:
Soften yeast in warm water. In a bowl combine sugar, oleo, hot milk and salt. Stir till all is dissolved and cool. Blend in eggs and yeast mixture. Add the flour -- knead a little and put in greased bowl -- cover let rise 1 to 1&1/2 hrs. Combine 2/3 c. sugar, 2 tsp. cinnamon and 1 c. nuts. Divide dough in half when raised. Roll out half at a time to 10 x 20 -- spread with 2T. soft butter on each and 1/4 c. preserves. Peach, Apricot or Strawberry-- all good. Even poppyseed filling. Sprinkle with 1/2 of sugar mixture on each. Roll up starting with the 20" side, seal and place seam side down on large greased jellyroll pan. With scissors make a cut down center, 1/3 of the way through repeat with both rolls and place on same large pan 2" apart--grease and let rise about 1/2 hr. Spoon 1/4 c. preserves down center of each. Bake at 350 degrees -- 25 to 30 min. When cool - drizzle with icing. Makes 2 coffee cakes.

 

 

 

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