Coffee Cake

Ingredients

• one pint of light dough
• two-thirds cup of white sugar
• one egg
• two ounces of melted butter

Method

1. 1

   Work sugar, egg, and melted butter into light dough until creamy.

2. 2

   Pour into a shallow pan, let rise, sift sugar and cinnamon on top, and bake in a quick oven.

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 88. The excerpt below is the record exactly as published.

Coffee Cake Sugar Short- ening Liquid Yeast Cake Flour i tsp. y2 oz. + i cup Ya to i 3 cups i tbs. l/l oz. i cup % Jo i 2 Clips i tbs. I oz. i cup Yx to i 3 cups 2 tbs. 2 OZ. i cup •Mtoi 3 cups + Y cup 2 OZ. I cup Ktoi 3 cups+ Yx cup 2 OZ. Y* cup Ya to i 2 CUps Eggs i + i + 2 + 26 Bread — For Each Loaf — Short Process.* One cup of scalded milk, or half milk and half water, one-half teaspoon each of salt and sugar, from one-fourth to one whole Gake of yeast according to time, softened in lukewarm water, and about three cups of bread flour. Mix thoroughly and knead until the dough is smooth and springy. The dough should be warm. Let rise till double, shape, put in pan, rise again and bake. If preferred, shape into a dozen to two dozen rolls. Entire Wheat Bread. Scald one cup of milk ; in it melt one teaspoon of butter and half a teaspoon each of sugar and salt. When luke- warm,- add half a cake of compressed yeast, softened in one-fourth cup of warm water. Stir in between two and three cups of flour to make a dough stiff enough to hold its shape. Mix thoroughly with a knife, but do not knead it until after it has risen to double its bulk, then shape into small loaves, let rise until double in size, bake in hot oven about half an hour. One-fourth cup of molasses may be used in place of the •sugar if preferred. Rolls — Long Process.* In a bowl put one tablespoon of butter or lard, one table- spoon of sugar, one teaspoon of salt, and one pint of scald- ing hot milk. When cool, add one-quarter yeast cake softened in a little water, and three cups of flour. In the morning, or when light, add to this sponge about three cups more of flour, or enough to knead. Let rise till double in bulk, then shape, put in pans, rise again, and bake. Muffins : Add two or three eggs to the sponge, but no more flour. Bake in muffin pans. Coffee Cake.* Work into one pint of light dough, two-thirds cup of white sugar, one egg, and two ounces of melted butter

Cook this with the app: pantry check, scaling, and the assistant.