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Sweetheart Coffee Cake Recipe

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This recipe for Sweetheart Coffee Cake is from First Congregational Church of Vermontville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. Red Star Active Dry Yeast
1/2 cup warm water
1/3 cup sugar
2/3 cup scalded milk
1/3 cup Crisco or butter
2 tsp. salt
2 eggs (unbeaten)
4 1/2 to 5 cup all purpose flour
1 cup nuts (chopped)
1 cup sugar
2 tsp. cinnamon
Directions:
Directions:
Soften yeast in water. In large missing bowl combine butter, sugar, salt and milk; stir to melt shortening. Cool to lukewarm. Stir in eggs and yeast. Gradually add flour to form stiff dough. Knead on floured surface until smooth and satiny, about 5 minutes. Place in greased bowl; cover. Let rise in warm place until doubled in size, about 1 1/2 hours. Roll out half of dough to 15 x 10 inch rectangle. Brush with melted butter. Combine nuts with one cup of sugar and cinnamon; sprinkle half of mixture over dough. Roll as for jelly roll beginning with 15 inch side. Place on greased baking sheet. Fold half of roll on top of other half; seal ends together. Starting at folded end, cut down center of roll to within 1 inch of other end. Turn cut halves on side, cut side up to form a heart. Repeat with remaining dough. Cover. Let rise until doubled in size, about 45 minutes. Bake in moderate over 350º 25 to 30 minutes. Makes 2 coffee cakes. To store or freeze, wrap in foil.

 

 

 

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