MMMMM---------------------------BATTER--------------------------------
3 c All purpose flour
1/2 c Sugar
1/2 ts Salt
3 pk RapidRise Yeast
1 c Milk (120-130 degrees hot)
1/2 c Butter
2 lg Eggs
MMMMM----------------------CINNAMON MIXTURE---------------------------
3 tb Butter
3/4 c Brown sugar
1 1/2 ts Cinnamon
MMMMM---------------------------ICING--------------------------------
1 c Powdered sugar
1 tb Milk; up to 2 tb
1 tb Butter, melted
1/2 ts Vanilla extract
BATTER:
Spray one 8x8 or 9x9" glass baking pan with spray.
In large mixing bowl, combine flour, undissolved yeast, sugar and
salt.
Heat milk and butter until 120 to 130 degrees F (test with therometer),
temper eggs with some of the milk and pour milk and eggs into the dry
ingredients. Stir thoroughly until all flour is mixed using a rubber
spatula.
** See suggestion note below about dividing batter
Pour batter into baking pan and set aside while preparing topping.
CINNAMON MIXTURE:
Combine ingredients with pastry blender or forks until mixture is
crumbly and uniform.
Sprinkle cinnamon mixture over batter and using fingers, poke topping
throughly into batter. Allow mixture to rest 10 minutes.
Place coffee cake into COLD Oven. Turn oven to 350 degrees F. Bake
25-30 minutes OR until toothpick inserted in center comes out clean.
(Mine baked for 25 minutes.) Remove from oven and cool for 10 minutes.
ICING:
Combine ingredients in a small mixing bowl or measuring cup, stir
until uniform. Drizzle over top of coffee cake using spoon or fork.
I did not use icing.
SUGGESTION:
Place half of batter in prepared pan, sprinkle half of the cinnamon
mixture over batter, poke holes in batter. Spread rest of batter over
this - sprinkle with remaining cinnamon mixture and again poke holes
in batter.
Considering this is a yeast bread, it tastes more like a regular cake
with cinnamon. Tastes good - will try again.
Tested 3/22/06
Recipe from Fleischmann's Advertisement.
