Sour Cream Streusel Coffee Cake
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Sifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Butter/Margarine||1 Teaspoon (About 2/3 Cup)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed yeast.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Sift 2 1/2 cups flour, 1/2 cup sugar, and the salt into bowl.
Cut in 1/2 cup butter.
Add yeast, eggs, sour cream, and vanilla.
Beat hard for 3 minutes.
Let rise until bubbly, about 30 minutes.
Beat hard one or two minutes, and chill overnight.
Roll to a rectangle 1/4 inch thick.
Sprinkle with, a mixture of 1/2 cup sugar, 1 tablespoon cinnamon, and the raisins.
Roll up and fit into buttered 9-inch tube pan.
Don't worry if roll breaks.
Sprinkle with mixture of 2 tablespoons flour, 2 tablespoons butter, 5 tablespoons sugar, and 1/2 teaspoon cinnamon.
Let rise until light, about 1 1/2 hours.
Bake in preheated slow oven (325°F.) for about 45 minutes.