Email to Buny      

Coffeecake: Sweet Petals Coffee Cake

Source of Recipe

Pillsbury 50 Years of Bakeoffs


List of Ingredients

COFFEE CAKE:
2 1/2 c. flour -- (2 1/2 to 3)
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
3/4 cup milk
1/4 cup water
3 tablespoons shortening

FILLING:
1/2 cup fine chopped nuts
1/2 cup sugar
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup butter, softened

GLAZE: 1/2 c. powder sugar + 1-2 tsp milk


Recipe

In large bowl, combine 2 c. flour, 2 tbl. sugar, salt and yeast; mix well. In small saucepan, combine milk, water and shortening. Heat until very warm (120-130ºF. Add warm liquid to flour mixture; blend at low speed until moistened. Beat for 3 minutes at medium speed. By hand stir in remaining 1/2 to 1 c. flour until dough pulls away from sides of bowl.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Place dough in greased bowl and cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and double in size (about an hour). Grease 12" pizza pan. In shallow dish, combine nuts, 1/2 c. sugar, brown sugar and cinnamon, mixing well. Place melted butter in another shallow dish. Punch dough down several times and turn onto lightly floured surface.

Pinch off a 1 1/2 to 2 inch piece of dough and roll into 6 1/2" strip. Repeat with remaining dough. Dip each dough strip in butter to coat, then roll into sugar mixture to coat evenly. Place 1 strip in center of pan and wind to form coil. Repeat with remaining strips, placing together to make a round, flat coffee cake. Cover and let rise until double, about 1 hour. Heat oven to 350ºF. Uncover coffee cake and bake for 20-25 minutes or until golden brown. Cool 5 minutes and place on serving plate. Combine glaze ingredients and drizzle over warm coffee cake.