Coffee Cake Dough

Submitted by Charlotte J

"(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."

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 2 9x13 inch coffee cakes
• Serves: 24

ingredients

• 1 cup milk
• 1⁄2 cup lard or 1/2 cup butter
• 1⁄4 cup water
• 1 egg, beaten
• 1⁄2 cup sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package dry yeast
• 4 - 4 1⁄2 cups flour

directions

1. Scald milk.
2. Stir in sugar, salt and lard.
3. Cool to lukewarm.
4. Measure water into large warm bowl.
5. Sprinkle in yeast, stir until dissolved.
6. Stir in milk mixture, egg and half of flour.
7. Beat until smooth.
8. Add remaining flour to make a stiff batter.
9. Cover loosely.
10. Keep in cool place for at least 2 hours.
11. (Dough may be kept in refrigerator up to 3 days).
12. 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.
13. Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
14. Cover and let rise until doubled (45 to 60 minutes).
15. Bake at 375° for 35 minutes or until done.

Reviews

[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!

 

[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!

 

[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.

 

[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!!!