Cinnamon Streusel Coffee Cake
|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)|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|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.
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.