Coffee Cake Dough

"(Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276."
photo by lilsweetie photo by lilsweetie
photo by lilsweetie
photo by kzbhansen photo by kzbhansen
photo by kzbhansen photo by kzbhansen
Ready In:
2 9x13 inch coffee cakes




  • Scald milk.
  • Stir in sugar, salt and lard.
  • Cool to lukewarm.
  • Measure water into large warm bowl.
  • Sprinkle in yeast, stir until dissolved.
  • Stir in milk mixture, egg and half of flour.
  • Beat until smooth.
  • Add remaining flour to make a stiff batter.
  • Cover loosely.
  • Keep in cool place for at least 2 hours.
  • (Dough may be kept in refrigerator up to 3 days).
  • Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge.
  • Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
  • Cover and let rise until doubled (45 to 60 minutes).
  • Bake at 375° for 35 minutes or until done.

Questions & Replies

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  1. bluemoon downunder
    Easy to make, and Charlotte J's instructions were so easy to follow for an occasional baker like me. I used butter, and made this in order to make Charlotte J’s Apfel Kuchen Recipe #40270. SO worth the effort: scrumptious! And I'm sure it would have passed my German grandmother's taste test! Thank you, Charlotte J!
  2. Saturn
    This is so neat. I love that I can make two different cakes with only one recipe! I used the butter topping and it is GREAT! It ends up like a bit of cake on soft bread. Such a neat combination! I did up the other cake with my "usual" streusel topping. It worked quite well. I am looking forward to trying the coconut topping next! This has Family Reunion written all over it! Thank you so much for this recipe!
  3. Heidi S.
    OK I gave five stars before making because I am super excited if this is going to turn out like my Omie (grandmom in German) recipe which she called Zukker Kuchen. Long story short and trolling the web for hours I found out it is actually called butter Kuchen to North Germans. That said I am confused on this website because I can't get to the recipes with numbers on them and it says put half the dough on the pan??? So I am going to do this with the pan and do the rest of the "Zuker Kuchen" like I remember my Omie doing it which was patting with butter chunks and dimpling the dough, covering it with sugar and or sugar and almonds then baking. I am psyched as through hundreds of "german kuchen" recipes ive trolled most are a sticky poured dough, and Omie's 'zuker kuchen" was a cross between a bread and a sweet dough but it was rolled. Oh and another thing is she put zested lemon rind in the dough which is INSANE. Thank you Charlotte. I don't have milk or IDA already baked this.
  4. kzbhansen
    I made this last night and it was very easy to put together. I found that even at 25 mins of cook time it overcooked a bit. I re-check my oven thermometer and it was correct for temp. This is a nice not overly sweet dough and I will be making again!! Thanks for posting!!!



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