Grandma's Coffee Cake

Base:
1 T Yeast
1/4C Sugar (+ 1t)
1/4C Warm Water (100-110F)
1 C Buttermilk, lowfat
1/4 t Baking Soda
1 Eggs
1/4C Oil
1 t Salt
4 C Flour

Traditional Topping:
1 Egg, beaten
2 T Sugar
2 T Cream
1 T Flour
Apricot jam (for apricot topping)

Alternate Caramel Topping:
1 C Sugar
1 1/2C Hot water
3 T Corn starch
3 T Water
1 T Butter
A little vanilla

Rivvel Crumbs:
1/2 C Butter, melted (or lowfat spread)
1/3 C Sugar
1 1/2C Flour

Sprinkle of cinnamin and sugar and tiny drops of favorite jelly for finish.

Base: Dissolve yeast and 1 tsp sugar in warm water. Heat buttermilk until lukewarm, add baking soda to the milk and stir. Beat egg, oil, sugar, salt and yeast. Add 2 cups flour and beat until batter is mooth. Add about 2 more cups of flour and knead until smooth. Set in warm place to rise until double in bulk (about 45 mins). Roll out to fit your pans (Makes two 10x14 pans). Set in warm place and let rise until double in bulk (about 10 mins).

Topping: Beat together all ingredients and spread over base dough.

For apricot topping, add some apricot jam to mixture before spreading over base.

For caramel topping: Put sugar in heavy pan and brown until caramel in color. Add hot water, let dissolve on low heat, then thicken with cornstarch, water, vanilla, and butter. Cool before spreading over dough (this topping seems to be everyone's favorite.)

Crumb mixture: Stir ingredients with spoon until pretty well blended, then use hand to mix well. Sprinkle crumbs over the topping. Drop a little jelly here and there, shake a little cinnamin and sugar over top and bake at 375f for 25 minutes (35 for fruit variation).

Makes 70 2x2in servings. (Nutritional information based on traditional recipe, using light spread and canola oil.)

Number of Servings: 70

Recipe submitted by SparkPeople user SRTOWILL.