German Streusel Coffee Cake
Yield
1 cakePrep
90 minCook
25 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
(or margarine) |
|
| 1 | teaspoon |
salt
|
|
| 1 | package |
yeast, active dry
dry |
|
| 14 | cups |
water
very warm |
|
| 1 | each |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | cup |
butter
(or margarine) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
milk
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
butter
(or margarine) |
|
| 5 | ml |
salt
|
|
| 1 | package |
yeast, active dry
dry |
|
| 3.3 | l |
water
very warm |
|
| 1 | each |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 59 | ml |
butter
(or margarine) |
|
Directions
Scald milk; pour into large mixing bowl; add sugar, ¼ cup butter, and 1 teaspoon salt, and cool to lukewarm.
Dissolve yeast in ¼ cup very warm water; add yeast mixture and egg to milk mixture and stir well.
Add 2 to 2¼ cups flour gradually, beating well after each addition.
Cover and let rise until doubled in bulk (about 1 hour).
Spread in a greased 13x9x2 inch pan.
Combine ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon.
With a fork or pastry blender, cut in ¼ cup butter.
Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375℉ (190℃) for 20 to 25 minutes.
