Miney's Coffee Cake

Name: Miney's Coffee Cake
Prep time: 2 min
Total time: 2 min
Yield: 5 cakes, 18 serving(s)
Ingredients: 2 fresh yeast cakes; 1 3/4 cups sugar; 1 tablespoon sugar; 2 cups milk, lukewarm; 3 1/2 cups flour; 3 large eggs; 4 ounces raisins; 4 tablespoons cinnamon; 1/4 cup butter, melted

Submitted by Maureen of Montreal

"Here are three recipes that where adapted from some Colonial recipes. The crème brulee is great!"

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Ready In:: 2mins
Ingredients:: 9
Yields:: 5 cakes
Serves:: 18

ingredients

2 fresh yeast cakes
1 ³⁄₄ cups sugar
1 tablespoon sugar
2 cups milk, lukewarm
3 ¹⁄₂ cups flour
3 large eggs
4 ounces raisins
4 tablespoons cinnamon
¹⁄₄ cup butter, melted

directions

Dissolve yeast and 1 tablespoon sugar in the lukewarm milk.
Add 1 1/2 cups flour; beat well.
Let stand for 1 hour, or until light. Beat eggs.
Add 1 1/2 cups of sugar, the eggs and remainding of flour.
Stir and mix well.
Pour into well-buttered 9-inch pie pans so that dough is no more than 1 inch thick.
Press raisins into dough about 1-inch apart. Let cakes rise at room temperature until they double in height. Mix cinnamon and remaining 1/4 cup sugar and sprinkle thickly over cakes.
The sprinkle with melted butter.
Bake at 350° as you would layer cakes, until cakes spring back to the touch and a wooden pick inserted comes out clean, 25 to 40 minutes.