Wednesday, September 22, 2010

Coffee Cake Showdown: Coffee Cake #3

This coffee cake recipe is also from my grandma and it is one my mom remembers her making especially for company. My mom said it's the perfect football party coffee cake and that my grandma made it often for football games (Go Navy!). We'll see what the taste testers think.

It's a very different coffee cake as it uses yeast and the dough is made into individual balls that are coated in butter and then a cinnamon sugar nut mixture. The dough then rises together and is baked. My grandma used an angel food pan to bake it in. My mom also said that grandma would sometimes form it into a tower.
It was not complicated, but it was time consuming. Next time I'll put a cookie sheet under the pan when cooking so any spillage doesn't hit the oven floor. Time to clean the oven again!
Coffee Cake #3
From: Grandma Goodwin
Printable Recipe

1 c milk
2 ¼ oz pkg active dry yeast
½ c sugar
1 tsp salt
2 eggs, well beaten
4 ½ c flour
½ c vegetable oil

  1. Scald milk; cool to 105-115 (till finger is comfortable).
  2. Sprinkle yeast over the warm milk; sit in sugar and salt; let stand about 10 min.
  3. Add eggs. Beat well. 
  4. Add ½ of flour; beat until smooth for several min.
  5. Add oil. Beat well. 
  6. Add remainder of flour, beat thoroughly- dough should be soft and workable.  (I dump it on lightly floured board and roll and knead until the dough can be picked up without sticking to the hands.  Be careful not to add too much flour.) 
  7. Shape into a ball; place in greased bowl; cover and allow to rise until at least double in bulk.  (45min-2 hrs, depending on warmth in house- it will rise-just give it time. Can be placed in warm sunny window, or set in front of heat vent in winter Forcing in the oven I have never done successfully)
  8. While dough is rising prepare:
½ c butter, melted
1 c sugar
1 ½ tsp cinnamon
1 c finely chopped nuts
½ c raisins (optional)

  1. Use angel food pan (I prefer) or springform pan. Grease generously. 
  2.  Punch dough down; form into balls the size of walnuts.
  3.  Roll each ball in the butter. Then into a mixture of sugar, nuts, and cinnamon (use two spoons- 1 in butter, 1 in sugar, helps the mess) 
  4. Place one layer of balls in the pan so they barely touch.
  5. Sprinkle with raisins.
  6. Add another layer of balls, adding more raisins.
  7. Cover; let rise until light (at least 45 min and should be twice the original size)
  8. Bake 35-40 min at 375. May test for doneness by lifting one ball sticky, cook longer (I’m speaking of the dough not the mixture—it is sticky anyway)
  9. Cool about 10 min.  loosen around sides with spatula. Invert quickly onto the serving plate and move as little as possible; it will fall apart if handled too much while it is warm.
Freezes well after it is baked; freezing the raw dough kills the yeast and it will not rise. If frozen, it can be inverted while frozen and put back right side up again. If possible, put on plate you plan to serve it on—heat in 300 oven until warm—20-30 min; Break off pieces to serve. Twelve servings.

This sounds complicated—it is not, but it is time consuming.  A good thing to make on a day you’re home doing other tings.  Don’t worry about letting it rise too much—it just makes a lighter dough. Not rising enough is worse.

1 comment:

  1. I have already eaten breakfast, lunch is still an hour away, but I am sitting here thinking I should make some of these because they look so very good! Must try grandma's recipe, marking it now.


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