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Ingredientes
- 1 pkg. dry yeast
- 1/3 c. water
- 2 c. lowfat milk
- 1 c. sugar
- 1 teaspoon salt
- 2 sticks butter
- 3 large eggs
- 7 1/2 c. flour, unsifted
- 1 c. sugar
- 1 1/2 T cinnamon
- 1 pound brown sugar (2 c.)
- 1 stick butter, softened
Direcciones
- In saucepan heat lowfat milk, water, sugar, salt and butter till butter is melted. Pour into large mixing bowl. Stir in 2 cups of the flour and beat till smooth. Beat in large eggs, 1 at a time. Stir in yeast (by this time mix is cool sufficient not to harm yeast). Stir in more flour till dough begins to climb beaters. Remove from mixer and stir in remaining flour by hand. Cover loosely and chill overnight. Dough will rise in the refrigerator.Next day, punch down dough and pat into 4 (9") pans or possibly 2 (9"x13") pans. Sprinkle with Topping (listed below) and let rise till double in bulk. Bake at 350 degrees for 20 min. Instead of the following Topping you can shake sugar on top and dot with butter.
- Mix together in bowl till crumbly. Sprinkle on top of coffee cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 12 servings | |
| Calories 797 | |
| Calories from Fat 223 | 28% |
| Total Fat 25.33g | 32% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 404mg | 17% |
| Potassium 232mg | 7% |
| Total Carbs 132.65g | 35% |
| Dietary Fiber 2.4g | 8% |
| Sugars 72.42g | 48% |
| Protein 11.51g | 18% |
