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Butter Rich Coffee Cake Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, August 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp grated lemon peel
1/4 tsp salt
1 pkg dry yeast
3/4 c sugar
4 c flour
3/4 c milk
11/4 c butter
1 egg
1/4 c sliced blanched almonds

Directions:
Directions:
1. In large bowl, combine lemon peel, salt, yeast, 1/2 cup sugar and 1 cup flour. In 1 quart saucepan over low heat, heat milk and 1/2 cup butter or margarine until very warm 120 to 130. Butter does not need to melt completely. 2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Gradually beat in egg and 1 cup flour to make a thick batter; continue beating 2 minutes longer, scraping bowl often. With wooden spoon, stir in 13/4 cups flour to make a soft dough. 3. Turn dough onto well floured surface and knead until smooth and elastic, about 10 minutes, working in more flour while kneading. Shape dough into a ball and place in greased medium bowl, turning dough over so that top is greased. Cover bowl with towel and let rise in warm place, away from draft, until doubled, about 1 hour. 4. Punch down dough. Turn dough onto lightly floured surface; cover with bowl and let rest for 15 minutes for easier rolling. 5. With floured rolling pin, roll dough into 15 by 10 rectangle. Cut 1/2 cup butter into thin slices. Starting at one of the 10 inch sides, place one half of butter slices over 2/3 of rectangle to within 1/2 inch of edges. Fold unbuttered third of dough over middle third; fold opposite end over to make 5" by 10" rectangle. 6. Again roll dough into 15 by 10 rectangle. Place remaining butter slices on dough and fold as in step 5. Wrap folded dough in plastic wrap; chill 15 minutes for easier rolling. 7. Meanwhile, grease 151/2 by 101/2 Jelly roll pan. Roll folded dough into 151/2 by 101/2 rectangle; place in jelly roll pan. Cover pan with towel and let rise in warm place until doubled, about 1 hour. 8. Preheat oven to 375. In 1 quart saucepan over medium low heat, melt remaining 1/4 cup butter. Remove saucepan from heat; stir in 1/4 cup sugar; set aside. With thumb, make deep indentations in dough, about 1 inch apart. With pastry brush, brush butter mixture over top of dough; Sprinkle with almonds. Bake 20 minutes or until lightly golden. Cool cake in pan on wire rack 10 minutes. Serve warm. Or, cool cake completely on wire rack to serve later.

 

 

 

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