"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sweetheart Coffee Cake Recipe

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This recipe for Sweetheart Coffee Cake, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loretta Scott, mother of the bride
Added: Thursday, February 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 to 4 1/2 cup all-purpose flour
1/3 cup sugar
1 t. salt
2 pkgs dry yeast
1/3 cup margarine(or butter)
2 eggs
1/4 cup melted
1 cup sugar
1 cup chopped nuts
1 tsp cinnamon

Directions:
Directions:
In large mixer bowl combine 1 1/2 cups flour, sugar salt, and yeast. In saucepan, heat milk and butter until milk in warm. (butter does not need to melt) add eggs and warm milk to flour mixture until moistened; beat 3 minutes at medium speed(By hand) Stir in remaining flour to form a stiff dough. Knead on floured surface until smooth and elastic (2 to 3 minutes). Place in greased bowl, furning to grease top. Cover; let rise in warm place until light and doubled(about 1 hour). Punch dough down; divide dough in half. Roll out each half on floured surface to a 15 X 10 inch rectangle. Brush each half with butter; Sprinkle with mixture of sugar, nuts and cinamon. Roll up each, jelly-roll fashion, starting with 15 inch side. Place each, seam side up on greased cookie sheet. Fold half the roll over on top of other half, sealing ends together, Starting at folded end, cut with scisssors, down center to 1" of other end. Turn cut halves our, cutside up, to form heart. Let rise 1 hour. Bake at 350 for 30 minutes to 45 minutes.

 

 

 

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