Crusted Coffee Cake

By luvmybuttonsnbows

Coffee cake can can be made ahead and frozen. Loosen foil wrapping and heat at 350° for 15 to 25 min.

Ingredients

• 3/4 c. milk
• 1/2 c. sugar
• 1 tsp. salt
• 1/4 c. butter or margarine
• 1/4 c. warm water (105° to 115°)
• 1 pkg. active dry yeast
• 3 3/4 c. all-purpose flour (approximately)
• 2 eggs
• 1/3 c. sugar mixed with 1 tsp. ground cinnamon
• 1/3 c. sliced almonds

Preparation

Step 1

Scald milk. Mix in sugar, salt and butter, stirring until butter melts. Cool until lukewarm. Place warm water in large bowl. Sprinkle with yeast. Let stand 3 to 5 min. To yeast mixture, add milk mixture and 2 cups of the flour. Mix to blend. Beat until dough is elastic and pulls away from sides of bowl. Beat in eggs. Mix in 1½ c. more flour to make a soft dough. Turn dough onto floured surface. Knead about 15 min. until smooth. Gradually add more flour, if necessary, to keep from being too sticky. Place dough in greased bowl. Cover. Let stand in warm place 1½ to 2 hrs. or until doubled. Punch dough down. Let stand 5 min. Roll dough out to fit a greased 15-by-10-inch jelly roll pan. Sprinkle with sugar and cinnamon mixture, then with almonds. Let stand about 20 min. until dough looks puffy. Bake at 350° for 30 to 35 min. until golden brown. Cut into squares and serve warm.