Grandma Drosche's German Coffee Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ c + 2 Tbsp milk
¼ c + 1 tsp. sugar, divided
1 envelope active dry yeast
½ c + 2 Tbsp warm water (max 110º)
1 egg
3 c all purpose flour plus ½ tsp salt mixed in
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Directions: |
Directions:Heat milk and ¼ cup sugar until sugar melts (use relatively low heat). Set aside to cool to lukewarm temperature. Dissolve yeast and remaining 1 tsp sugar in warm water in a large bowl; wait 10 minutes. Beat egg and add to the yeast mixture. Add in milk/sugar mixture. Begin adding flour a little at a time until dough becomes elastic. The dough should not be too sticky. Turn dough onto floured surface and knead until smooth and elastic, about 5 min. Place in greased bowl (I use a Dutch oven with a glass lid) Cover and let rise until double in size (about 2 hours). Punch dough and knead it a few times. Roll out onto a 15x10 inch greased aluminum baking pan. Spread evenly to the edge. Cover (but don’t let it touch the dough) and let rise about 20 minutes. Gently put many fork marks on top of coffee cake except at the very edge (¼"). Apply topping (Streusel recipe below). Let rise until even or just slightly below the edge of the pan. Bake in preheated 325º oven 30 minutes.
Streusel Topping:
1 cup flour
¾ cup sugar
7 Tbsp softened butter
Cinnamon is optional
Mix with pastry blender or fork for 2 minutes (If streusel too sticky or bally, add more flour; if streusel too loose, add slightly more butter). Place lightly and evenly across coffee cake except for ¼ inch edge.
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