1/2 c Milk
2 tb Sugar
1/4 c Butter (or marg.)
1 ts Salt
1 pk Yeast, dry
14 c Water; very warm
1 Egg
2 c Flour, all-purpose; approx.
1/2 c Flour, all-purpose
1/2 c Sugar
1 ts Cinnamon, ground
1/4 c 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.
Yields
1 Coff. cake