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“I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!”
READY IN:
4hrs
SERVES:
16-20
YIELD:
2 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
  2. In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
  3. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
  4. Place dough in a greased bowl, turning one to grease top.
  5. Cover and let rise until doubled, about 1 to 1-1/2 hours.
  6. Meanwhile, prepare topping.
  7. Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
  8. Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
  9. With a fork, pierce entire cake top.
  10. Divide topping and sprinkle over each cake.
  11. Cover and let rise in a warm place until doubled, about 1 hour.
  12. Bake at 350° for 20-25 minutes.
  13. Remove from pans and cool on wire racks.
  14. For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
  15. Cool.
  16. In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
  17. Cut each cake in half horizontally; spread each with half the filling.
  18. Refrigerate until ready to serve.

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