Sunday, April 16, 2006

Breakfast Coffee Cake

Breakfast Coffee Cake
This simple coffeecake has the best flavor. Serve it warm, cut into
wedges, to delight your family. (Big thanks to Hannah for sending this family favorite in! I think it would be great served with a big mug of hot coffee. :)

· 1/4 cup water
· 1 package dry yeast
· 1-1/2 cups milk
· 1/4 cup shortening
· 1/4 cup sugar
· 3/4 teaspoon salt
· 1 egg
· 3/4 teaspoon lemon extract
· 1/4 teaspoon nutmeg
· 3 cups flour
· 1/3 cup sugar
· 1-1/2 teaspoons cinnamon
· 3 tablespoons butter, melted
Dissolve yeast in water in a small bowl. In small saucepan, place 1/4
cup milk and add shortening, 1/4 cup sugar, and salt. Heat over
medium heat until shortening melts. Remove from heat and pour into
large mixer bowl. Add rest of cold milk to mixer bowl and mix well.
Then add yeast mixture and mix well. In small bowl, beat egg until
foamy and add lemon extract and nutmeg. Add to milk mixture in bowl.
Gradually add enough flour until a soft dough forms. Turn dough out
onto floured surface and knead in enough remaining flour until dough
is satiny and smooth. Place dough in greased bowl, turning to grease
top. Cover and let stand until double in bulk, about 1 hour.
Punch down dough and shape each half into an 8" round. Place each
into a greased 8" round cake pan.
Cover and let rise until doubled, about 30-45 minutes. Using fingers
or the point of a rounded knife, dimple the surface of the dough
about 25 times. In small bowl combine 1/3 cup sugar and cinnamon and
mix well. Brush melted butter over both coffeecakes and sprinkle with
cinnamon sugar. Bake at 350 degrees F for 23-28 minutes or until
coffeecakes are golden brown. Remove from pans and cool on wire
racks. Serve warm.

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