Mrs. Wead's Cinnamon Coffee Cake Free Dating, Singles and Personals

Mrs. Wead's Cinnamon Coffee Cake Posted: 12/9/2007 10:09:01 AM
Adapted by Life_of_Leisure. Recipe makes two cakes, 20 or 20 servings each. It takes quite a bit of time, but it's well worth it. INGREDIENTS: 1 cup milk 4 3/4 sticks butter (and/or margarine if you insist) 3 eggs (medium or larger) 1 1/2 packages active dry yeast 1/4 cup water + 1/4 teaspoons sugar 3 2/3 cups sugar 7 cups flour 4 teaspoons cinnamon 2 teaspoons salt 1 teaspoon vanilla Aluminum foil and ringed baking pan Step 1 : Activate yeast by placing in a 1 cup container with 1/4 cup water and 1/4 tspn sugar. Warm to approx- imately 110 degrees and maintain for 10-15 minutes. Step 2 : While yeast is growing, mix milk and 2 sticks very soft or melted butter in a 1 quart container. Add 1 whole egg and 2 egg yolks, setting aside the two egg whites for use in the crumb topping. Mix. Add yeast mixture to this when it's ready and mix. Step 3 : In a 1 1/2 quart (or larger) mixing bowl, sift to- gether 5 1/2 cups flour, 1/2 cup sugar, and 2 tspns salt. Add the results of Steps 1 & 2 to this and mix with a spoon until liquid is absorbed; then use hands. Add tablespoons of flour, if needed, until consistency is not so sticky that dough adheres excessively to fingers. For one cake, divide dough and freeze unused half wrapped in plastic in air- tight container. Step 4 : Let dough rise in a warm place until it approxi- mately doubles its volume. With the dough for 1 cake in a 1 1/2 quart mixing bowl covered with plastic wrap, it can take several hours in a 120 degree oven. Mixtures for use in Steps 6 & 7 can be prepared during the rise time, as well as the baking pan lined with aluminum foil. Knead dough when risen. Step 5 : Roll dough for one cake out on floured wax paper (or other suitable surface) so that it's roughly rectangular and about 24" along its longer dimen- sion, rolling pin width along narrow dimension. Step 6 : Pour 1 stick melted butter onto rolled dough and distribute evenly to coat surface. Sprinkle on mixture of 1 1/3 cups sugar and 2 teaspoons cin- namon, evenly coating buttered surface. Propor- tions can be reduced by up to 1/3 rd for a less rich cake. Roll up dough along narrower dimension forming several revolutions. Shape into a ring and place into prepared baking pan (see Step 8). Join open ends of dough with pinching fingers. Step 7 : The topping crumbs (for 2 cakes) are a mixture of 3/4 stick butter (melted or very soft), 1/2 cup sugar, vanilla, 2 egg whites, and 1 1/8 - 1 1/4 cups flour. One or both egg whites can be left out for a crunchier topping. (Pecans can also be added as a topping at this point.) The mixture should be chilled or frozen so that it's not soft. Simply crumble it apart so that it falls on the top of the rolled up dough. Step 8 : The baking pan should be of the ringed variety, lined with multiple strips of aluminum foil (the heavier the better) about 2 or 2 1/2 inches wide and placed in an overlapping fashion along the pan's radius with equal lengths sticking up out- side and inside (along the ring). For light-weight foil use larger sized segments. Once the rolled up dough is placed in the foiled pan and topped with the crumb mixture, the extra foil should be loosely wrapped over the top of the cake to enclose it. Bake for 50 minutes in a 350 degree oven. Longer baking times make for a less chewy consis- tency; higher baking temperatures make for a crunchier outside. Allow to cool for at least 30 or 45 minutes before removing foil covered cake from pan. Enjoy either cool or warmed in a micro- wave. Cake can be frozen without harm.

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