I sure do make a lot of coffee cake! Good thing we like it. . .
The dough for this cake is very soft. I like the yeast based coffee cakes. The cake generally comes out very moist and light.
The recipe was no different there. It was very light and airy. And it wasn’t overly dry. It even tasted nice the second day, which is often not the case.
Of course the butter and cinnamon sugar are lovely as well. Every single piece of the cake is covered with the cinnamon sugar goodness.
The way you layer the pieces in the pan gives you an almost pull apart bread feel. The pieces easily comes out of the ring. There is no cutting needed.
The fact that the recipe makes two rings was a bit much, that’s a lot of coffee cake!
Thankfully, I have a way to get rid of baked goods with no problem - I love the people who work for my husband, they are always willing to accept whatever I cook!
COFFEE CAKE RING
2 Cups Scalded Milk
2 Packages Yeast
3/4 Cup Shortening
1/4 Cup Butter
1/2 Cup Sugar
2 Teaspoons Salt
4 Egg Yolks
6 Cups Sifted Flour
Cinnamon Sugar
Cool milk to lukewarm. Sprinkle yeast over the top, let stand to soften. Cream shortening and butter. Add sugar and salt, cream until light and fluffy. Add egg yolks, yeast milk and enough flour to make a soft dough. Knead until smooth and elastic. Place in a greased bowl, cover and allow to rise for 1 hour. Roll dough to 1/4 inch thickness. Cut into 2 inch rounds. Dip each round in melted butter, then in cinnamon sugar. Stan up in two well buttered ring molds. Let rise until light, about 30 minutes. Bake in a 350 degree oven for 25 minutes. Cool slightly before turning out.
Comments