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COFFEE CAKE
(Dough Setting – Not for Timer)
All ingredients at room temperature (70°F-80°/21°C-27°C), except milk
6 to 7 oz. milk 1 tsp. salt
1 egg yolk 1 Tbsp. butter or margarine
2-1/4 cups bread flour 1/4 cup sugar
2 tsp. active dry yeast
Measure all ingredients into bread pan. Select Dough setting. Press “Start/Stop”.
When unit signals and display reads 0:00, press “Start/Stop” and remove dough.
Pat dough into greased 9-inch round, or 5 x 7-inch oblong cake pan. Add topping.
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TOPPING
2 Tbsp. butter, melted 1/2 cup sugar
1 tsp. ground cinnamon 1/2 cup chopped pecans
Powdered Sugar Glaze, optional
Drizzle butter over dough. In small bowl, mix sugar, cinnamon and nuts; sprinkle
onto butter. Cover; let rise in warm place about 30 minutes. Bake in preheated oven
(375°F/191°C) 20 to 25 minutes, until golden brown. Cool 10 minutes in pan on
rack. Drizzle with powdered sugar glaze if desired.
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POWDERED SUGAR GLAZE
(for Coffee Cakes and Sweet Rolls)
1 cup sifted powdered sugar 1 tsp. butter or margarine, softened
1 or 2 Tbsp. water or milk 1/2 tsp. vanilla
In a small bowl, combine all ingredients and blend until smooth. Spread or drizzle
glaze on slightly warm coffee cake or sweet rolls.
M
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NOUGH TO
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AKE
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