German Streusel Coffee Cake
appetizers
1/2 cup milk
2 tablespoon sugar
1/4 cup butter (or marg.)
1 teaspoon salt
1 pkg yeast, dry
14 cup water; very warm
1 egg
2 cup flour, all-purpose; approx.
1/2 cup flour, all-purpose
1/2 cup sugar
1 teaspoon cinnamon, ground
1/4 cup butter (or marg.)
Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour). Spread in a greased 13x9x2" pan.
Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375 degrees for 20 to 25 minutes.
SOURCE: Southern Living Magazine, February 1973.
Yield: 1 coff. cake