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Best Coffee Cake

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Angie'S Coffeecake has a Fabulous taste.The Sugar and Eggs gives the Angie'S Coffeecake Majestic taste. must catch it
Ingredients
  Active dry yeast 1 Ounce (1 Package)
  Lukewarm milk 1 Cup (16 tbs)
  Granulated sugar 3 Tablespoon
  Unbleached all purpose flour 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Vegetable shortening 1 1⁄2 Cup (24 tbs)
  Whole eggs 2
  Egg 1 , separated
  Sweet butter 1 Pound, softened to room temperature (4 Sticks)
  Brown sugar 2 Cup (32 tbs)
  Shelled pecans 2 Cup (32 tbs), coarsely chopped
  Coarsely chopped dates 3 Cup (48 tbs)
  Ground cinnamon 1 Tablespoon
  Confectioners sugar 2 1⁄4 Cup (36 tbs)
  Honey 2 Tablespoon (Warm)
  Fresh lemon juice 1⁄2 Cup (8 tbs) (3 Lemons)
Directions

Dissolve the yeast in the lukewarm milk in a small bowl.
Stir in granulated sugar and let stand for 10 minutes.
Sift flour and salt together.
Cut in vegetable shortening until mixture resembles rolled oats.
Stir in milk and yeast mixture.
Beat the whole eggs and the egg yolk together and stir gently but thoroughly into the dough.
Cover with a towel and set aside to rise until tripled, about 3 hours.
Grease 3 jelly-roll pans, 9 x13 inches.
Divide risen dough into thirds, and roll out 1 piece of dough thinly into a rectangle about 3 times the size of a jelly-roll pan.
Slide a pan under the center third of the dough.
Set aside one third of the softened butter.
Divide remaining butter into thirds and spread half of one portion over the center portion of the dough on the pan.
Sprinkle 1/3 cup of the brown sugar, 1/3 cup of the chopped pecans and 1/2 cup of the chopped dates evenly over the buttered center section of dough.
Sprinkle with 1/2 teaspoon of the cinnamon.
Fold one side of the dough over the center section.
Again spread with softened butter and sprinkle with the same amounts of brown sugar, pecans and dates.
Fold the final third of the dough over the center section and set aside for 21/2 to 3 hours.
Repeat with remaining dough and ingredients.
Preheat oven to 400°F.
Mix together the reserved butter, 1 cup of the confectioners' sugar, the reserved egg white and the warmed honey.
Cut 3 deep decorative slits in the risen coffeecakes, being careful not to cut through to the bottom layer.
Spread the honey mixture evenly over the tops of the cakes.
Set on the middle rack of the oven and bake for 25 to 30 minutes, or until puffed, brown and firm.
Cool slightly.
Mix together remaining confectioners' sugar and the lemon juice and drizzle over warm coffeecakes.
To serve, cut into narrow strips and serve warm.
Coffeecake can be wrapped in foil and frozen.
Defrost and rewarm slightly in the foil before serving.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday
Servings: 
28

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