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Add a photoServings: 12
Ingredients
- 1 pt. lowfat milk
- 1/2 c. sugar
- 1/2 c. butter
- 1 teaspoon salt
- 2 large eggs
- 2 cakes yeast, dissolved in 1/4 c. lukewarm water and
- 1 T sugar
- 6 c. flour
- Butter, melted
- 1/2 c. sugar
- 1 teaspoon cinnamon
- 1/2 c. nuts, finely minced
Directions
- Streusel topping may also be used. 1 c. sugar Dash of salt Dash of cinnamon 1/4 c. butterMake crumbs and sprinkle on top of buttered coffee cake.
- COFFEE CAKE: Scald lowfat milk, cool. Add in sugar, butter, salt and large eggs, unbeaten and 3 cups flour; beat thoroughly. Add in yeast and remainder of flour and beat thoroughly. Put on lightly floured board and knead till elastic and smooth. Put into greased bowl and allow to rise till double in bulk. Then put into buttered coffee cake pans to depth desired and allow to rise till double in bulk. Cover top with melted butter and 1/2 cup sugar mixed with 1 tsp cinnamon and 1/2 cup finely minced nuts. Bake at 375 degrees for 30 min. If you like, the coffee cake may be all ready to bake and placed in refrigerator overnight and baked in the morning in time for breakfast. Be sure and allow a little time for coffee cake to get to room temperature before baking. Streusel topping may also be used.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 12 servings | |
| Calories 492 | |
| Calories from Fat 175 | 36% |
| Total Fat 20.07g | 25% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 371mg | 15% |
| Potassium 179mg | 5% |
| Total Carbs 68.43g | 18% |
| Dietary Fiber 2.3g | 8% |
| Sugars 19.63g | 13% |
| Protein 10.02g | 16% |
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