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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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this recipe makes two coffee cakes.. this recipe is not a quick bread type but is a yeasted coffee cake... I got this recipe off of the web Ingredients:
1 cup milk |
1 cup butter or margarine |
2 packages active dry yeast |
1/4 cup warm water (105 degrees f to 115 degrees f) |
3/4 cup sugar |
1 teaspoon salt |
2 eggs, beaten |
1 teaspoon vanilla |
1 tablespoon lemon peel |
3 tablespoons lemon juice |
6 to 6-1/2 cups all-purpose flour |
filling |
1 cup sugar |
1 cup chopped walnuts |
1 tablespoon lemon peel |
3 tablespoons lemon juice |
combine ingredients in a medium bowl until well mixed. |
glaze |
1 cup powdered sugar |
1 tablespoon vanilla |
2 tablespoons milk |
combine ingredients in a small bowl until well mixed. |
Directions:
1. Combine milk and butter in a saucepan. Heat over low heat until butter melts. Cool to 110 degrees F. Dissolve yeast in warm water in warmed bowl. Add milk mixture, sugar, salt, eggs, vanilla, lemon peel, lemon juice, and 5 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes.
2. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.
3. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4. Punch dough down. Roll to a 16 x 8 x 1/4-inch rectangle. Spread filling on dough. Roll dough tightly from 16-inch side, pinching seam to seal. Place on greased baking sheet, seam side down. Pinch ends together to form a ring. Cut 2/3 the way into ring with scissors at 1-inch intervals. Turn each section on its side. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
5. Bake at 375 degrees F for 30 to 35 minutes. Remove from baking sheets immediately and cool on wire racks. Drizzle glaze over top of each coffee cake.
6. Yield: 2 coffee cakes.
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