Coffee Cake (Kaffee Kuchen)

Title:
Coffee Cake (Kaffee Kuchen)

Yield:
1 Servings

Categories:
Penndutch,
Bread




Ingredients:





   1/2 c  Butter


     1    Egg, separated


     1 c  Sugar


     2 c  Milk


 6 1/2 c  Flour


     1 c  Yeast


          *dissolved in:


   1/3 c  Water, lukewarm


          Butter, melted


          Brown sugar






 Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.


 Add to this the lukewarm milk, alternately with the flour and the dissolved


 yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this


 mixture to rise over night. Flour a bake-board and take out large spoonfuls


 of the dough to which just enough flour has been added to permit it to be


 rolled into flat cakes. Spread on well-greased pie tins and when light


 (about 1-1/2 hours) brush melted butter over the top and strew thickly with


 brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup


 sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on


 top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch


 Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini