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Italian Coffee Cake

Global.Potpourri's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1 Cup (16 tbs) (105 To 115 F)
  Sugar 1⁄2 Cup (8 tbs)
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  Eggs 3
  Salt 1 Teaspoon
  Grated lemon peel 1 Teaspoon
  Vanilla 1 Teaspoon
  All purpose flour 5 1⁄4 Cup (84 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Chopped citron 1⁄2 Cup (8 tbs)
  Pine nuts/Walnuts 2 Tablespoon
  Margarine/Butter 2 Tablespoon, softened
Directions

Dissolve yeast in warm water in large bowl.
Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour.
Beat until smooth.
Stir in raisins, citron, pine nuts and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide into halves.
Shape each half into round loaf, about 7 inches in diameter.
Place loaves in 2 ungreased round layer pans, 8 x 11/2 inches.
Cut a cross 1/2 inch deep on top of each loaf.
Generously grease one side of a strip of heavy brown paper, about 25 x 4 inches.
Fit around inside of pan, forming a collar; fasten with paper clip.
Repeat with second loaf.
Cover; let rise until double, about 1 hour.
Heat oven to 350°.
Bake loaves until golden brown, 35 to 45 minutes.
Remove paper.
Brush tops with margarine.
Cool on rack.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas

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