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Recipe Friday -- Conversation Coffee Cake!
Thanks to Cathy for trying the Pumpkin Crumb Cake and reporting back to us that it was yummy, but that it needs to cook a bit longer than the 30 minutes stated in the recipe.
I really pondered about whether or not to post this recipe this week -- Conversation Coffee Cake. It looks SO yummy, but it's another recipe that doesn't have the exact directions. People like me need to know what temp and how long to bake!
So -- anyone feeling adventuresome about trying this one?
Conversation Coffee Cake
1 T. yeast
3 T. butter
2 T. brown sugar
1 1/2 tsp. salt
3/4 c. milk, scalded
1/4 c. warm water
2 1/2 to 3 c. flour
Mix together and let rise, then shape into rectangle pieces and arrange on a pizza pan, after rolling in 1/3 cup melted butter and topping. Let rise and bake.
Topping:
3/4 c. brown sugar
1/4 c. white sugar
2 tsp. cinnamon
3/4 c. nuts
Hope to hear from someone!
I really pondered about whether or not to post this recipe this week -- Conversation Coffee Cake. It looks SO yummy, but it's another recipe that doesn't have the exact directions. People like me need to know what temp and how long to bake!
So -- anyone feeling adventuresome about trying this one?
Conversation Coffee Cake
1 T. yeast
3 T. butter
2 T. brown sugar
1 1/2 tsp. salt
3/4 c. milk, scalded
1/4 c. warm water
2 1/2 to 3 c. flour
Mix together and let rise, then shape into rectangle pieces and arrange on a pizza pan, after rolling in 1/3 cup melted butter and topping. Let rise and bake.
Topping:
3/4 c. brown sugar
1/4 c. white sugar
2 tsp. cinnamon
3/4 c. nuts
Hope to hear from someone!
Posted by Beth Wiseman at 10/1/2010 11:34 AM 
Categories: uncategorized
Tags: Coffee Cake Amish books Amish recipes Author Best Wiseman Beth Wiseman Daughters of the Promise
Categories: uncategorized
Tags: Coffee Cake Amish books Amish recipes Author Best Wiseman Beth Wiseman Daughters of the Promise
I may need to try this tomorrow. It sounds good to me. I'll let you all know if I do.
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Thanks Beth for the recipe, it does sound yummy, just let us know if someone bakes it and how much longer.....I also am like you, I need specific on the timing.....so will you be going back to the pumpkin cake recipe and change the amount of time for baking then ? Did Cathy say how much longer to bake it???? Love the Friday recipes......Thanks
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Sure looks good- maybe i will make it, but i am trying not to eat the "goodies" right now!!
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Vague recipes scare me. This does sound similar to something my mother used to make, but still... If I get the guts to do it I'll share what I did.
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Warm your mixing bowl...add the 1/4 cup warm water and dissolve the yeast...warm to scald the milk [I added the butter to the hot milk so it would melt]...add the brown sugar and cooled milk - butter to yeast mixture. Mix in two cups of sifted flour...then add one fourth cup at a time until the dough does not stick to your finger...[I use a Kitchen Aid mixer so do not need to kneed the dough...so kneed if necessary] turn dough into an oiled bowl...turn dough with oiled side to the top...cover with a damp towel and let rise until double...punch dough down, shape into a ball and roll dough out on a floured surface. I spread the sugar nut mixture on the top and rolled and cut the dough as cinnamon rolls. Place in pan and let rise again. I baked these at 350 for ??? [20 to 30 minutes] Baking time can depend on several factors. Weather. Altitude. Humidity. And ovens differ too. They will brown and feel firm. Next time I think I will top the rolled out dough with the sugar mixture and fold the other half over and cut in squares. This is one of the best yeast doughs I have ever tasted. I think it is the brown sugar. Thanks for sharing, Beth!!!
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Warm your mixing bowl...add the 1/4 cup warm water and dissolve the yeast...warm to scald the milk [I added the butter to the hot milk so it would melt]...add the brown sugar and cooled milk - butter to yeast mixture. Mix in two cups of sifted flour...then add one fourth cup at a time until the dough does not stick to your finger...[I use a Kitchen Aid mixer so do not need to kneed the dough...so kneed if necessary] turn dough into an oiled bowl...turn dough with oiled side to the top...cover with a damp towel and let rise until double...punch dough down, shape into a ball and roll dough out on a floured surface. I spread the sugar nut mixture on the top and rolled and cut the dough as cinnamon rolls. Place in pan and let rise again. I baked these at 350 for ??? [20 to 30 minutes] Baking time can depend on several factors. Weather. Altitude. Humidity. And ovens differ too. They will brown and feel firm. Next time I think I will top the rolled out dough with the sugar mixture and fold the other half over and cut in squares. This is one of the best yeast doughs I have ever tasted. I think it is the brown sugar. Thanks for sharing, Beth!!!
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