Cinnamon Coffee Cake
Cake
| Milk | 1 Cup | |
| Active Dry Yeast | 1 Package | |
| Water | 1/4 Cup | |
| Sugar | 1/4 Cup | |
| Shortening | 3 Tbsp. | |
| Salt | 2 tsp. | |
| Flour, sifted and divided | 3 1/2 Cup | |
| Eggs | 3 | |
| Butter, melted | ||
| Sugar and Cinnamon |
Scald 1 cup Milk
Soften 1 package active dry yeast in 1/4 cup warm water (110° to 115°). Let stand five to 10 minutes.
In large bowl mix 1/4 cup sugar, 3 tbsp. shortening, and 2 tsp. salt. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend 1/2 cup sifted flour and two eggs, well beaten. Measure 2 1/2 to 3 Cups sifted flour. Add about one-half of the flour to the yeast mixture and beat until very smooth. Beat in 1 egg, well beaten. Then beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let stand five to 10 minutes.
Knead dough. Form into a large ball and place into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80°) until dough is doubled. Punch down with fist; pull edges of dough into center and turn dough completely over in bowl. Cover dough onto lightly floured surface.
Roll dough into 9×18″ rectangle. Brush dough with melted butter or margarine. Sprinkle dough with a mixture of sugar and cinnamon. Fold in half to make a 9-inch square. Bake at 350° for 25-30 minutes.
Icing
| Powdered Sugar | 1 Cup | |
| Margarine | 1 Tbsp. | |
| Milk |
Mix till smooth. Spread on coffee cake.
