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RECIPES/Breakfast
Coffee Cake
This makes an excellent breakfast, or adds a sweet flavor to lunch or supper. 2 pans, each 9 x 9 inches
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Recommended Servings
2 pans, each 9 x 9 inches
COOKING
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INGREDIENTS
1 package dry yeast
3 tablespoons sugar
1/3 cup warm water
1/2 cup sour cream
1/2 cup cold milk
1 large egg
1-1/2 teaspoons vanilla
4-1/2 cups flour
1/3 cup butter
3/4 teaspoon salt
2-2/3 tablespoons melted butter
Filling:
3/4 cup light brown sugar
3/4 cup raisins or dates,
cut in 1-inch pieces
3/4 cup pecans
1-1/4 teaspoons cinnamon
Instructions
To make dough, dissolve yeast and half the sugar in warm water in 2-cup liquid measure. Let stand until foamy.
Whisk together sour cream, milk, egg, and vanilla extract and add to yeast mixture.
Use dough blade. Process flour, butter, salt and remaining sugar for 10 seconds. With machine running, add liquid ingredients through feed tube in steady stream as fast as flour absorbs them.
After dough cleans inside of work bowl, continue processing 40 seconds more to knead it.
Shape dough into ball and place it in lightly floured plastic food storage bag. Squeeze out air and close top with wire twist, allowing space for dough to rise.
Let rise in warm place until double, about 1 hour.
Divide dough in 2 pieces. Roll each on lightly floured surface into 15x12 inch rectangle. Brush dough with melted butter.
With remaining butter, brush inside of pan.
Use metal blade to chop sugar, dates or raisins, pecans, and cinnamon until coarsely chopped, about 45 seconds. Spread filling over dough. Roll dough, jelly-roll fashion, from long side.
Use sharp knife to cut each roll into 9 equal slices. Place slices in pan, cut sides up, and let rise until doubled.
Preheat oven to 375°F and bake coffee cake until golden and bubbly, about 20 to 25 minutes.
RECIPE FACTS

Servings: 2 pans, each 9 x 9 inches

Nutritional information per serving

Calories 275 (33% from fat) • carb. 42g • pro. 5g • fat 10g • sat. fat 5g • chol. 29mg • sod. 113mg • calc. 38mg • fiber 2g

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