Traditional Coffee Cake

Recipe by Lavender Lynn
READY IN: 3hrs 45mins
YIELD: 5 loaves




  • Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm.
  • Dissolve yeast in lukewarm water and add 1 T sugar.
  • When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk.
  • Add 4 C flour and salt.
  • Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.).
  • Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind.
  • Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough).
  • Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more).
  • Let rise until double again and punch down.
  • Make into five round loaves and put into greased pie pans.
  • Spread with melted butter on top and sprinkle with cinnamon and sugar mixture.
  • Let rise again.
  • Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking.
  • When cool, slice 1/2 inch thick to serve. Great toasted!
  • Same dough recipe without citrus rind makes good cinnamon rolls.