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Cinnamon Streusel Coffee Cake

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  Active dry yeast packet 1 (or cake compressed)
  Water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Egg 1
  All purpose flour 1 Cup (16 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Nuts 1⁄4 Cup (4 tbs), finley chopped
  Vanilla 1 1⁄2 Teaspoon

Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine milk, sugar, shortening, and salt; cool to lukewarm.
Add 1 cup of the flour; beat well.
Beat in softened yeast and egg.
Gradually add remaining flour to form soft dough, beating well.
Cover and let rise in warm place till double (1 1/2 to 2 hours).
Turn out on lightly floured surface; divide in thirds.
Pat each third evenly into greased 8 x 1 1/2-inch round cake pan or baking dish.
Make Streusel Topping: Combine flour, sugars, and cinnamon; cut in butter till crumbly.
Add nuts.
Sprinkle 1/3 of topping over each coffeecake.
Cover; let rise in warm place till double (30 to 45 minutes).
Bake in moderate oven (375°) about 20 minutes or till done.
Immediately drizzle 1/2 teaspoon vanilla over each coffeecake.

Recipe Summary

Cook Time: 
20 Minutes

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