Easy Fruit Coffee Cake
Reading edition
DIRECTIONS INGREDIENTS For 10-inch coffee cake For 15-inch coffee cake
1. Mix in bowl, then cool to lukewarm PET MILK ¼ cup 6 tablesp.
boiling WATER ¼ cup 6 tablesp.
2. Stir in crumbled YEAST CAKE ⅔ cake 1 cake
SUGAR 2 teasp. 1 tablesp.
3. When yeast is dissolved, stir in about ½ cup at a time BISCUIT MIX 1⅔ cups 2½ cups
4. Turn out on lightly floured board. Knead with the hands 40 times.
5. Roll into a sheet measuring about 10 × 10 in. 10 × 15 in.
6. Spread with soft BUTTER 2 teasp. 1 tablesp.
7. Sprinkle with mixture of seedless RAISINS ⅓ cup ½ cup
finely cut NUTS 3 tablesp. ¼ cup
SUGAR 3 tablesp. ¼ cup
CINNAMON ¾ teasp. 1 teasp.
8. Roll up like jelly roll. Start at one of the 15-inch sides for the large roll.
9. Put into greased shallow baking pan.
10. Cut gashes about 1-inch deep along both sides and about 1-inch apart. Cover with cloth wrung out of hot water. Let rise until doubled in size. Bake on center shelf of moderate oven (375° F.) about 25 minutes, or until brown. While warm spread with Pet Glaze (see index).
Note: You’ll have perfect success with this recipe in any altitude up to 5,000 feet. If you live in a higher altitude, write for specialty adjusted recipe, stating altitude at which you live and name of recipe.