I first tasted this lush pastry at a combination coffee shop and antique storeóthe perfect place for it, as it turned out. Amidst the Depression glassware and embroidered doilies, I sipped hot coffee from a painted porcelain cup and savored every crumb of the old-fashioned coffee cake. The recipe had been adapted by the baker from a 1950 Betty Crocker cookbook.
At home, when I bake it with pasture-pure dairy products, I can practically taste the past.
For guidelines to preparing yeasted coffee cakes like this one, click here.
1. To make the dough: Mix 2 cups of the flour and the yeast in a large bowl. Melt 1/3 cup butter in a saucepan; stir in milk, sugar, and salt. Heat the mixture until warm (105-115 degrees). Stir it into the flour/yeast mixture. Thoroughly beat in the eggs and just enough of the remaining flour (2- 2Ĺ cups) to form a sticky dough. Knead the dough on a very lightly floured work surface until itís no longer sticky, about 5 minutes.
2. Rub the oil all over the inside of a deep bowl. Place the dough in the bowl and move it around so that the entire surface gets coated with the oil. Cover the bowl with a lightweight cloth, place it in a very warm place, and let the dough rise until it has doubled in bulk, 1-2 hours.
3. To make filling and form the coffee cake: Mix filling ingredients. Lightly grease a large baking sheet. Cut the dough in half on a floured work surface. Roll out each half into a 12-inch square. Brush on 1-2 tablespoons of melted butter. Spread half the filling evenly over each and roll it up. Place the rolls on the baking sheet.
4. Cut each roll lengthwise through its middle, stopping 1 inch from the bottom edge of the roll, so that you end up with two long pieces that are still attached at the bottom. For each one, loosely twist the two pieces to form figure-eights, with cut sides facing up and ends pinched together. Cover the rolls again and let them rise another 1/2 hour. Meanwhile, heat oven to 350 degrees.
5. Bake coffee cakes until golden, 20-25 minutes. Remove from pan immediately; cool completely on wire racks. Sprinkle with powdered sugar. Each cake will yield 8-10 pieces.
Copyright by Terese Allen
Hi Sandra, Thanks for pointing this out. The brown sugar is actually an ingredient in the "filling," so it should be mixed with the other filling ingredients in Step 3. I have corrected this in the recipe. Enjoy!