German Yeast Coffee Cake
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 185.3
- Total Fat: 8.4 g
- Cholesterol: 37.1 mg
- Sodium: 110.7 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 0.5 g
- Protein: 2.7 g
View full nutritional breakdown of German Yeast Coffee Cake calories by ingredient
Introduction
This is a really good basic recipe for yeast dough coffee cake. I omitted raisins, but you could add those if you like them. I also sprinkled cinnamon into my sugar and butter streusel topping. This is a really good basic recipe for yeast dough coffee cake. I omitted raisins, but you could add those if you like them. I also sprinkled cinnamon into my sugar and butter streusel topping.Number of Servings: 24
Ingredients
-
1 ounce yeast
1 cup milk, scalded and cooled
1/4 cup warm water
2 eggs
1 tsp. salt
1 tsp. vanilla or orange or lemon zest
1.5 cup Granulated sugar, 1/2 for dough, 1 cup for streusel topping
3 cups flour
1 cup butter, divided
Tips
You may need to add extra flour to the dough if it is too sticky to work with.
Directions
Stir yeast into warm (not hot) water until dissolved. Set aside for 5 minutes to foam.
In a large mixing bowl, beat eggs and 1/2 cup of sugar. Add 1/2 of butter, salt and scalded, cooled milk. Stir until butter melts.
Add the yeast mixture to the cooled butter mixture. Gradually stir in flour, vanilla (or you can use lemon or orange zest) and raisins if you choose to use them. Cover bowl and set aside to rise in a warm, draft-free place until doubled in bulk.
Grease a cookie sheet with sides and read the dough evenly or use an 11/17-inch pan. Let rise again until double.
Before baking, sprinkle Crumb Topping over the dough.
Bake in a preheated 350 degree oven until golden, about 20-25 minutes or until done.
Crumb Topping:
1 cup sugar, 1/2 cup butter
Crumble together using 2 knives
Serving Size: Makes 24 one inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MARIENICKLAS1.
In a large mixing bowl, beat eggs and 1/2 cup of sugar. Add 1/2 of butter, salt and scalded, cooled milk. Stir until butter melts.
Add the yeast mixture to the cooled butter mixture. Gradually stir in flour, vanilla (or you can use lemon or orange zest) and raisins if you choose to use them. Cover bowl and set aside to rise in a warm, draft-free place until doubled in bulk.
Grease a cookie sheet with sides and read the dough evenly or use an 11/17-inch pan. Let rise again until double.
Before baking, sprinkle Crumb Topping over the dough.
Bake in a preheated 350 degree oven until golden, about 20-25 minutes or until done.
Crumb Topping:
1 cup sugar, 1/2 cup butter
Crumble together using 2 knives
Serving Size: Makes 24 one inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MARIENICKLAS1.