Saturday, May 7, 2011

The World's Best (aka Mom's!) Spiral Cinnamon Coffee Cake

When my mother made this coffee cake, it never lasted long. We could not wait to un-spiral the buttery, sugary, cinnamony pieces and let them melt in our mouths. Ooh, Mm, Mm, Good! She once baked one and fed-ex'd it to me!!

Coffee Cake:

1 pkg dry yeast softened in 1/4 c warm water.
3/4 c hot scalded milk
2 T sugar
3 T shortening
1 1/2 t salt
2 1/2 - 3 c flour

1/2 c melted butter for dip

Cinnamon/Sugar Topping:
3/4 c sugar
1/4 c firmly packed brown sugar
2 t cinnamon
3/4 c finely chopped nuts

Combine milk, sugar, shortening & salt. Stir in yeast. Add flour gradually to form a stiff dough. Knead on floured surface until smooth and satiny, 3-5 minutes. Place in greased bowl and cover. Leave in a warm place until doubled, about 1 hr. Place a 15” sheet of aluminum foil, dull side up on a baking sheet. Grease, turn up edges to form a 12” round pan.

Pinch off a small piece of dough, enough to roll into a 6” strip, ½” thick. Dip in melted butter, then in cinnamon sugar topping.

Wind in a coil in the center of pan. Continue spiraling strips around to make a flat coffee cake. Rise in a warm place until light, 45-60 minutes.

Bake at 350 degrees for 25-30 minutes. Cool slightly and eat!

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