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Coffee Cake Dough

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“(Toppings to follow.) This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. Add the topping of your choice from the following recipes 40284, 40283, 40282, 40279, 40270 and the Crumb topping #40276.”
2 9x13 inch coffee cakes

Ingredients Nutrition


  1. Scald milk.
  2. Stir in sugar, salt and lard.
  3. Cool to lukewarm.
  4. Measure water into large warm bowl.
  5. Sprinkle in yeast, stir until dissolved.
  6. Stir in milk mixture, egg and half of flour.
  7. Beat until smooth.
  8. Add remaining flour to make a stiff batter.
  9. Cover loosely.
  10. Keep in cool place for at least 2 hours.
  11. (Dough may be kept in refrigerator up to 3 days).
  12. Take 1/2 of the dough and pat dough into a greased 13" x 9-1/2" x 2" pan, pushing dough up pan sides to form a ridge.
  13. Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
  14. Cover and let rise until doubled (45 to 60 minutes).
  15. Bake at 375° for 35 minutes or until done.

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