Moravian coffee cake - gh 12/90

16 servings

Ingredients

Quantity Ingredient
2 packs Active dry yeast
¾ cup Sugar
¼ cup Instant mashed-potato powder
½ teaspoon Salt
3½ cup All-purpose flour
Margarine or butter
2 larges Eggs
¼ cup Brown sugar; packed
½ teaspoon Ground cinnamon
¾ cup Confectioners' sugar
4 teaspoons Milk

Directions

START ABOUT 3-½ HOURS BEFORE SERVING OR EARLY IN DAY.

1. In large bowl, combine yeast, sugar, mashed potato powder, salt, and 1-½ cups flour. In 1-quart saucepan over medium heat, heat 1-⅓ cups water and 6 tablespoons margarine or butter (¾ stick) until very warm (120F to 130F). Margarine or butter does not need to melt.

2. With mixer at low speed, gradually beat liquid into dry ingredients; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and remaining 2 cups flour to make a thick batter; continue beating 2 minutes.

3. Cover bowl. Let batter rise in warm place (80F to 85F) until doubled, about 1-¼ hours) Stir down dough; cover and let rise again until almost doubled, about 1 hour.

4. Preheat oven to 350F. Grease 15-½" by 10-½" jelly-roll pan.

Stir down dough, spread in pan. 5. In 1-quart saucepan over medium heat, heat brown sugar, cinnamon, and 6 tablespoons margarine or butter (¾ stick) until melted and smooth, stirring occasionally. With lightly floured finger, make deep indentations over entire surface of dough, spacing them about 1" apart and pressing almost to bottom of pan. Pour brown sugar mixture over dough and spread with spatula to cover evenly. Bake 20 to 25 minutes until coffee cake pulls away slightly from sides of pan and brown sugar topping is bubbly. Cool cake slightly on wire rack.

6. In cup, stir confectioners' sugar and milk; drizzle over coffee cake. Serve warm. Or, cool completely to serve later. Makes 16 servings. Each serving: about 260 calories, 10g fat, 27mg cholesterol, 195mg sodium.

Recipe in December, 1990"Good Housekeeping". Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-19-95

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