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This recipe for COFFEE CAKE ~ BUTTER CREAM, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, September 10, 2008


1/2 lb. butter
1 lb. 4 oz. powdered sugar
4 oz. shortening
1 T. brandy
1 tsp. vanilla
1 egg

5-1/2 oz. sugar
1/2 oz. salt
1 lemon, peel grated
1 T. vanilla
5 -1/2 oz. shortening
2 oz. milk powder
2 lb. 2 oz. flour
1 lb. warm water
3 oz. yeast (5 dry packs)
3 oz. egg (1 full egg plus 1 egg white)

10 oz. walnuts, ground
8 oz. granulated sugar
8 oz. honey
8 oz. butter

To Make Cream Filling: Thoroughly mix all ingredients but egg. Once mixed, slowly add the egg. Cool in refrigerator.

To Make Dough: Cream sugar, salt, lemon peel, vanilla, shortening, and milk powder until fluffy. Slowly add 3 oz eggs, water, and yeast mixture. Gently add the flour. Put in warm place to rise until double - about 1-1/2 hours. Punch down and knead gently.

Divide dough into five equal parts. Roll each part into a 9 inch rounds. Stack them like "pancakes" with flour between. Turn the stack over and reroll. Divide dough again into five equal parts and repeat the stacking and rolling process.

Divide dough into five equal pieces and place in five 9 inch cake pans (or pie tins). Treat like pie crust and place in pan with dough going up the sides. Poke bottom with fork,

To Make Nut Topping: Cook ingredients over medium heat. Bring to boil for two minutes. Remove from heat and let cool slightly. Divide the nut topping into five equal parts and spread across the dough of each coffee cake, Allow it to set for ten minutes.

Bake in pre-heated oven at 325 for 20 - 25 minutes. Allow the cakes to cool in pans before removing them. Slice the cakes in half. Spread the Cream Filling between two layers. (Nut Topping will be the top layer.) Freezes easily.




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