Coffee Cake #2
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
scalded |
|
| ¾ | teaspoon |
salt
|
|
| ⅔ | cup |
sugar
|
|
| 4 | tablespoons |
vegetable shortening
|
|
| 1 | each |
yeast, compressed
|
* |
| ¼ | cup |
water
warm |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
scalded |
|
| 3.8 | ml |
salt
|
|
| 158 | ml |
sugar
|
|
| 6E+1 | ml |
vegetable shortening
|
|
| 1 | each |
yeast, compressed
|
* |
| 59 | ml |
water
warm |
|
| 473 | ml |
all-purpose flour
|
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Pour scalded milk over sugar, flour and salt. Beat until smooth, add yeast with ¼ cup warm water in which it has been dissolved. Let stand and rise, the beat down. Put in three 8-inch pans. Let rise, add cream mixed with granulated sugar and cinnamon.
Spread on top.
Bake 20 minutes.
Note: Assume moderate oven 350 - 400℉ (200℃).
