Ingredients: |
Ingredients: CREAM FILLING
1/2 lb butter, softened to room temperature
1 lb 4 oz powdered sugar
4 oz shortening
1 T brandy
1 tsp vanilla
1 egg
DOUGH
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 c warm water
3 oz yeast (5 dry packs)
3 oz egg (1 full egg plus 1 egg white)
NUT TOPPING
10 oz walnuts, ground
8 oz granulated sugar
8 oz honey
8 oz butter
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Directions: |
Directions:To Make Cream Filling: Thoroughly mix all ingredients but egg. Once mixed, add the egg last and mix until just incorporated. Chill in refrigerator.
To Make Dough: In a large mixing bowl, cream sugar, salt, lemon peel, vanilla, shortening, and milk powder until fluffy. In a small bowl dissolve yeast into warm water. Slowly add 3 oz eggs, water, and yeast mixture into large mixing bowl. Gradually mix in the flour as well. 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 with a rolling pin into 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.
Place each round 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 and set aside to make nut topping.
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.
To Assemble: Divide the cream filling into five equal parts and spread across each dough lined pie pan. Spread with nut topping, leaving 1/2" perimeter of filling exposed along the edge.
Bake in pre-heated oven at 325º 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. |
This recipe for COFFEE CAKE ~ BUTTER CREAM is from