Pfalzgraf Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 pkg fast acting yeast1/2 c water2 1/5 c milk (2%)3 tbsp shortening (I use butter flavored)1/3 cup sugar2 tsp salt2 eggs1/4 tsp baking soda7 c flourTopping4 tsp cinnamon1 1/4 c sugar1 1/2 pints heavy whipping cream
Preheat oven to 375°F, grease 6 pie plates or round cake pans.
Dissolve yeast in 1/2 c warm water (following temperature guide on yeast package!) set aside.
Mix warmed milk, shortening, sugar and salt. (make sure your temperature is within the same range as the yeast mixture.) Add 2 well beaten eggs and the yeast mixture, stir. Now add baking soda and flour, 1 cup at a time and stir until you get a mixture that is a soft dough. Cover bowl with damp cloth and let rice until twice its size.
After dough has risen, turn out onto floured board, knead lightly. Then separate dough into six sections. Put each section into a well greased pie plate or round cake pan, spread out to the edges. Cover all six pans with damp pastry cloth and let rise for 2nd time.
After they have doubled in size, use two or three fingers together to make holes (for cream ponds) evenly spaced into the dough. Fill all your holes with the cream and then a little xtra to dampen the entire top. Then sprinkle cinnamon on top of that, and then generously sprinkle sugar (a little less than 1/4 cup on each "pie".
Let sit for 15 minutes, then bake for 20 minutes, let cool and serve with butter and a glass of milk. *Makes 6 coffee cakes, each serving is 1/6 of a "pie".
Number of Servings: 36
Recipe submitted by SparkPeople user CYBELEMOON.
Dissolve yeast in 1/2 c warm water (following temperature guide on yeast package!) set aside.
Mix warmed milk, shortening, sugar and salt. (make sure your temperature is within the same range as the yeast mixture.) Add 2 well beaten eggs and the yeast mixture, stir. Now add baking soda and flour, 1 cup at a time and stir until you get a mixture that is a soft dough. Cover bowl with damp cloth and let rice until twice its size.
After dough has risen, turn out onto floured board, knead lightly. Then separate dough into six sections. Put each section into a well greased pie plate or round cake pan, spread out to the edges. Cover all six pans with damp pastry cloth and let rise for 2nd time.
After they have doubled in size, use two or three fingers together to make holes (for cream ponds) evenly spaced into the dough. Fill all your holes with the cream and then a little xtra to dampen the entire top. Then sprinkle cinnamon on top of that, and then generously sprinkle sugar (a little less than 1/4 cup on each "pie".
Let sit for 15 minutes, then bake for 20 minutes, let cool and serve with butter and a glass of milk. *Makes 6 coffee cakes, each serving is 1/6 of a "pie".
Number of Servings: 36
Recipe submitted by SparkPeople user CYBELEMOON.
Nutritional Info Amount Per Serving
- Calories: 213.2
- Total Fat: 9.2 g
- Cholesterol: 40.5 mg
- Sodium: 156.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 0.8 g
- Protein: 3.8 g
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