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Mother's Coffee Cake Recipe

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This recipe for Mother's Coffee Cake, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erna Winston
Added: Saturday, September 22, 2007


1/2 pkg. dry yeast
1/2 c. plus ~2 c. (enough to mix) warm milk, divided
1 tbsp. plus 1-1/4 c. sugar
1 c. shortening, melted
4 c. flour
Eggs, if desired

Crumble topping:
1/3 to 1/2 c. butter
1 c. light brown sugar
1 c. flour
1 tsp. cinnamon (optional)

Dissolve yeast & 1 tbsp. sugar in 1/2 cup warm milk. Mix flour and remaining sugar in a separate bowl. Add melted shortening and stir. Add approximately 2 cups of warm milk (enough to make texture like a soft biscuit dough). Add yeast mixture. Beat and add whole egg (if using); beat some more. Cover with cloth and let rise in a warm place for one hour or until double in size. Then beat until no air bubbles are left. Spread thinly in a glass pan. Mix crumble topping ingredients to meal-like texture, sprinkle on top of coffee cake. Bake at 375 for 25-35 minutes until golden brown.




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