No-Knead Coffee Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust:
1/2 lb. butter (2 sticks)
3 T sugar
3 c flour
2 eggs
2 of the sections of a 3 pack of yeast
1/2 c milk heated to warm (to put the yeast in)
Filling:
1 stick butter, melted
2 c powder sugar
1 cup ground nuts
Top:
Powdered sugar
milk
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Directions: |
Directions:Cream butter, sugar, eggs. Mix yeast in warm milk (add a little sugar and salt to milk). After it starts to rise add to butter mixture and continue to beat lightly. Add flour slowly until all incorporated.
Split dough in two and roll out each about 18" by 8". Mix filling ingredients together. Split in half for each roll. Lay half of filling in the middle of first roll than other half of filling on other rolled out piece of dough. Fold top over filling and roll over again so the seem is down. Pick up one rolled piece and place on an ungreased cooky sheet in the form of a loose @ sign. Pinch ends closed. Do the same with the other.
Cover and let rise one hour.
Bake 350º for 15- 20 minutes until lightly browned.
Cool.
Mix Powdered sugar and milk to form a drizzle and drizzle in a circular motion over the top of the coffee cake. |
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Number Of
Servings: |
Number Of
Servings: 2 rolls |
Personal
Notes: |
Personal
Notes: Mom made this coffee cake all the time and Dad loved it! Mom didn't share this recipe. It was a closely guarded secret. Our cousin Barb Gerletti finally got it out of Mom as Barbs, Dad, Bob Gerletti loved this coffee cake and always told Mom it was the best he'd ever had. Barb baked this coffee cake and entered it in the California State Fair and won a blue ribbon. I guess others thought the same thing.
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