- 15
- 120 mins
- 165 mins
Ingredients
- TOPPING:
- 9 x13 pan (springform if you want to nicely get it out of the pan)
- Stand Mixer with whisk attachment or dough hook (I tried a hand mixer and it was a mess)
- 1/2 cup of sugar
- 1/2 cup of packed brown sugar
- 4 teaspoons of cinnamon
- 2 cups unsifted flour
- 1 cup of room temperature butter
- CAKE:
- 4 cups of unsifted flour (you will use 2 cups at a time)
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 2 (1/4 ounce) packets of dry yeast
- 1 1/2 cups of milk
- 1 cup of room temperature butter
- 2 large eggs
Preparation
Step 1
TOPPING:
1. In a small bowl mix sugar, brown sugar, cinnamon and flour.
2. Cut in butter until mixture is crumbly (I did this with my hands)
CAKE:
1. In the stand mixing bowl (or a large bowl if using a hand mixer) mix half the flour (2 cups), sugar, salt and yeast.
2. Place milk and butter in sauce pan and heat until very warm and butter is melted.
3. Gradually add to dry ingredients, beat 2 minutes
4. Beat in eggs and the other half of the flour (2 cups). Beat on high speed for 2 minutes.
5. Spread batter (which is doughy) into a well greased 9x13 pan and cover with the topping.
6. Cover with a towel and let rise in a warm place (I turned on my oven to 400 degrees and placed the pan on top of the stove) until it doubles in bulk (about 2 hours)
7. Bake at 350 degrees for about 45 minutes. (Check after 30 minutes and make sure the side are not getting too "crisp" or firm like it is being over cooked)