COFFEE CAKE

(Dough Setting – Not for Timer)

All ingredients at room temperature (70°F-80°/21°C-27°C), except milk

6 to 7 oz. milk

1 tsp. salt

1 egg yolk

1 Tbsp. butter or margarine

2-1/4 cups bread flour

1/4 cup sugar

2 tsp. active dry yeast

 

Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”. When unit signals and display reads 0:00, press “Start/Stop” and remove dough. Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.

MAKES 1 COFFEE CAKE

TOPPING

 

2 Tbsp. butter, melted

1/2 cup sugar

1 tsp. ground cinnamon

1/2 cup chopped pecans

Powdered Sugar Glaze, optional

 

Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts; sprinkle onto butter. Cover; let rise in warm place about 30 minutes. Bake in preheated oven (375°F/191°C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on rack. Drizzle with powdered sugar glaze if desired.

MAKES ENOUGH TO COVER 1 COFFEE CAKE

POWDERED SUGAR GLAZE

 

(for Coffee Cakes and Sweet Rolls)

 

1 cup sifted powdered sugar

1 tsp. butter or margarine, softened

1 or 2 Tbsp. water or milk

1/2 tsp. vanilla

In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle glaze on slightly warm coffee cake or sweet rolls.

MAKES ENOUGH TO COVER 1 COFFEE CAKE

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Oster P. N. 101017 cups bread flour Cup sugar Tsp. active dry yeast, Tbsp. butter, melted Cup sugar Tsp. ground cinnamon
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P. N. 101017 specifications

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