Miney's Coffee Cake

Here are three recipes that where adapted from some Colonial recipes. The crème brulee is great!

• Ready In: 2 mins
• Serves: 18
• Yields: 5 cakes

Ingredients

• 2  fresh yeast cakes
• 1 3⁄4 cups sugar
• 1  tablespoon sugar
• 2  cups milk, lukewarm
• 3 1⁄2 cups flour
• 3  large eggs
• 4  ounces raisins
• 4  tablespoons cinnamon
• 1⁄4 cup butter, melted

Directions

1. Dissolve yeast and 1 tablespoon sugar in the lukewarm milk.
2. Add 1 1/2 cups flour; beat well.
3. Let stand for 1 hour, or until light. Beat eggs.
4. Add 1 1/2 cups of sugar, the eggs and remainding of flour.
5. Stir and mix well.
6. Pour into well-buttered 9-inch pie pans so that dough is no more than 1 inch thick.
7. Press raisins into dough about 1-inch apart. Let cakes rise at room temperature until they double in height. Mix cinnamon and remaining 1/4 cup sugar and sprinkle thickly over cakes.
8. The sprinkle with melted butter.
9. Bake at 350° as you would layer cakes, until cakes spring back to the touch and a wooden pick inserted comes out clean, 25 to 40 minutes.