Sweet Dough:
1 Cake
2/3 c Milk — warmed
1/2 c Sugar
1/2 ts Salt
1/2 c Butter — softened
3 Eggs
3 1/4 c All purpose flour — sifted
& divided
Additional flour — up to 1
Cup
Streusel Topping:
1/2 c Sugar
1/2 c Flour
1 tb Cinnamon
1/2 ts Vanilla extract
1/3 c Butter — melted
1/2 c Chopped nuts — walnuts or
Pecans
Thin Confectioner’s Sugar
Icing:
1 tb Light cream — PLUS
2 ts Light cream
1 c Confectioner’s sugar —
Sifted
Yeast
To make the Sweet Dough: Crumble one cake of yeast into the warmed milk
and stir; add sugar. Stir in salt, butter, eggs, and 2 1/4 cups sifted all
purpose flour. Beat well until elastic. Now add the remaining 1 cup of
sifted flour and work in well. If the dough is still sticky (and it
probably will be) add more flour, up to an additional cup. The dough should
be soft but easy to handle. Turn the dough out onto a lightly floured board
and knead until smooth, shiny and elastic. Put in a well-buttered bowl;
turn the dough upside down so that the buttery side from the bottom of the
bowl is now on the top. Cover with a clean kitchen towel and let rise in a
warm place until doubled in bulk. Then punch the dough down and knead for
about half a minute.
Streusel Topping: Blend all the streusel ingredients well, using a fork.
To shape the coffee cake: Press the dough evenly into a greased 9″ square
pan. Sprinkle evenly with Streusel Topping, then with fingertips make
dents all over the top, pressing to the bottom of the pan to distribute the
topping evenly. Cover the pan and let rise until doubled, about 45 minutes.
Bake in a moderate (375 degree) oven for 25-35 minutes, or until browned.
Remove from pan and cook on rack.
Thin Confectioner’s Sugar Icing: Stir the light cream into the sifted
confectioner’s sugar until smooth. Drizzle the icing over the coffee cake.
Makes one 9″ square coffee cake.
Yields
1 Servings