This coffee cake is made from a yeast bread topped with a streusel topping. This recipe is from my grandmother, Ethel Eynard.  Jefferson City, MO.  1965. 

1 pkg. yeast
2 tsp. sugar
1 C. warm water
1 C. milk scalded
6 Tbsp. shortening
1/2 C. sugar
2 tsp. salt
1 beaten egg
5 C. flour

Mix together yeast, one teaspoon sugar and warm water, set aside for a few minutes.  Add shortening to milk.  Let set until lukewarm.  Add to yeast mixture, stirring well.  Add the sugar, salt, and egg.  Stir well.  Beat in five cups of flour or enough to make a soft dough.  Let set covered until raised.  Beat down and pour into three greased 9 inch round cake pans.  Cover and let raise.  Top with melted butter, sprinkle with brown sugar and cinnamon.  Bake 30 minutes at 350 degrees.

TAGS | Breakfast, coffee cake

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