Poppyseed Coffee Cake (Aunt Angeline's)

By keteal

Ingredients

• ** Coffee Cake **
• 5 cups flour
• 1/2 cup shortening
• 2 cups warm water
• 1 tsp salt
• 3/4 cup sugar
• ** Poppyseed filling **
• 1 to 1 1/2 About 1 to 1 1/2 lbs of ground poppyseed
• Enough sugar to taste
• Mix together & spread over dough. (See directions.)
• ** Streusal topping **
• 1 cup sugar
• 1 cup flour
• 1/4 About 1/4 lb butter or more
• Vanilla
• Blend in blender or fingers until crumbly. Put on coffee cake. (See directions.)

Preparation

Step 1

Take 3 cups flour & work in shortening like a pie crust.

Add the water in which the yeast has been disolved.

Add salt & sugar.

Mix in remaining 2 cups of flour.

Cover & let rise until doubled.

(Divide into 5-6 parts.)

Take a part of the dough & roll out thin. Put on the poppyseed filling & fold in thirds & seal ends.

(Put Streusal Topping on coffee cake.)

Let rise in pan but not too high. Coffee cake should sort of be flat - you know how it should look.

Bake at 350 until golden brown.