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Kaffeekuche (Coffee Cake)

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 6 (7-inch) cakes.

Ingredients:

  • 1 - package active dry yeast
  • 1/2 - cup lukewarm potato waster
  • 2 - Tablespoons sugar
  • 1/4 - cup shortening
  • 1/4 - cup butter
  • 1/2 - teaspoon salt
  • 2 - Tablespoons all-purpose flour, sifted
  • 4 - egg yolks
  • 1/2 - cup cream
  • 4 - cups all-purpose flour, sifted 3 times
  • 1 - cup scalded milk
  • 2 - egg whites, beaten

Crumbs

  • 1 - cup all-purpose flour, sifted
  • 1/2 - cup granulated sugar
  • 1/2 - cup brown sugar
  • 1-1/2 - teaspoons cinnamon
  • 1/3 - cup shortening

Directions:

Preheat oven to 350 F.

  1. In a small glass, combine the yeast, 1/2 cup of lukewarm potato water, and a 1/2 tablespoon sugar. 
  2. Allow starting to foam.
  3. In a mixer bowl, add the yeast mixture, remaining sugar, shortening, butter, salt, and 2 tablespoons all-purpose flour. 
  4. Mix with a wooden spoon. 
  5. Cover with plastic wrap and let rise (in warm spot) 1 hour. 
  6. Beat the egg yolks and cream. 
  7. Gradually add the flour and milk. 
  8. Fold in the egg whites and stir. 
  9. Cover and let set for 1 hour.
  10. Grease a deep-dish pie tin and lightly flour. 
  11. Pour in the batter and filling only two-thirds. 
  12. Brush cakes with melted butter. 
  13. Set aside and allow rising to the top.
  14. In a mixing bowl, with a wooden spoon, blend the flour, sugar, brown sugar, cinnamon, and shortening. 
  15. Spread thickly over the cakes and bake 25 minutes or until golden brown top.

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