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Two-Way Coffee Cake Recipe
|Active dry yeast||1 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs), scalded|
|Granulated sugar||2 Tablespoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Melted butter||2 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Calories 292 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 4.4 g21.9%
Trans Fat 0.7 g
Cholesterol 47.3 mg
Sodium 181 mg7.5%
Total Carbohydrates 43 g14.4%
Dietary Fiber 1.7 g6.9%
Sugars 14.2 g
Protein 6 g12.5%
Vitamin A 3.6% Vitamin C 0.04%
Calcium 3.1% Iron 12.8%
*Based on a 2000 Calorie diet
Combine milk, 2 tablespoons sugar, shortening, and salt; cool to lukewarm.
Add 1 cup of the flour; beat well.
Beat in softened yeast and egg.
Gradually add remaining flour to form soft dough, beating well.
Cover and let rise in warm place till double, 11/2 to 2 hours.
Chill dough for easier handling.
For Roll Topper, in small saucepan, combine 1/3 cup brown sugar, 2 tablespoons butter, and 1 tablespoon corn syrup.
Cook and stir just till butter melts and mixture is blended.
Distribute evenly in bottom of 6 greased muffin cups; top with 3 tablespoons pecan halves.
Divide dough in half.
On lightly floured surface, roll each piece to 9x6 inch rectangle.
Brush each rectangle with half the melted butter.
Combine 14 cup sugar and cinnamon; sprinkle half over each rectangle of dough.
For Caramel Pecan Rolls: Roll up one piece dough, jelly roll style, beginning with long side; seal edges.
Cut into six slices.
Place rolls, cut side down, in prepared muffin pan.
Cover; let rise in warm place till double, 30 to 45 minutes.
Bake in a moderate oven (375Â°) for 15 to 18 minutes.
Cool about 30 seconds; invert on rack; remove pan.