var sid = 454; var aid = 3;

Streusel Coffeecake

1 package active dry yeast

1/4 c. water

1 c. milk, scalded

1/4 c. sugar

1/4 c. shortening

1 tsp. salt

3 1/2 c. sifted all-purpose flour

1 egg

Soften active dry yeast in warm water (110°). Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 cup of the flour; beat well.

Cover and let rise in warm place until double (1 1/2 to 2 hours). Turn out on lightly floured surface; divide in thirds. Pat each third evenly into greased round cake pan or baking dish.

Streusel topping:

1 c. sifted all-purpose flour

1/2 c. brown sugar

1/2 c. granulated sugar

1 tsp. cinnamon

1/2 c. butter or margarine

1/4 c. finely chopped nuts

1 1/2 tsp. vanilla

Make streusel topping: Combine flour, sugars, and cinnamon; cut in butter until crumbly. Add nuts. Sprinkle 1/3 of topping over each coffeecake. Cover; let rise in warm place until double (30 to 45 minutes). Bake in moderate oven (375°) about 20 minutes or until done. Immediately drizzle 1/2 tsp. vanilla over each coffeecake. Serve warm.

Recipes: Back to Bars/Cookies/Cakes | Back to Main Menu

Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
Stories | Columns | Obituaries | Classifieds
Guides | Sitemap | Search | Home Page