This recipe is baked in an angelfood cake pan. Make and serve for a special occasion -- or “just because” when you want a delicious treat!
2 cups warm water
4 teaspoons of bulk yeast (or two packages of yeast)
1/2 cup sugar
1 teaspoon salt
1/2 cup canola oil (or other cooking oil)
5 to 6 cups of flour (I like to use 1 or 2 cups of whole wheat flour and the rest white flour)
6 tablespoons butter (melted)
1 cup of sugar
2 to 3 teaspoons cinnamon
Dissolve the yeast in the warm water. Let stand for a couple of minutes. Stir in sugar, salt and cooking oil. Beat in eggs. Add 1 cup of flour and stir until smooth. Add 2 more cups of flour and stir until smooth. Add remaining flour -- enough to make a dough that is a little sticky.
Let the dough rest for 20 minutes.
While the dough is resting, grease the angelfood cake pan. Mix up the sugar and cinnamon. Melt the butter.
Tear off chunks of dough the size of a small egg. Roll the dough between your palms to make it smooth. Roll in the melted butter. Roll in the cinnamon and sugar. Place in the bottom of the angelfood cake pan. Don’t fit the dough balls into the pan too tightly. They need room to rise. Line the bottom of the pan, then add more layers until the dough is all used.
Allow to rise in a warm place for 45 minutes.
Bake in a 350 degree Fahrenheit oven for 40 minutes or until golden brown.
Let cool for 10 to 15 minutes. Turn the coffee cake out onto a large cake plate.
To serve, use a fork to separate pieces of the coffee cake.
LeAnn R. Ralph is a newspaper reporter in Wisconsin. She also is the author of books about growing up on a small family dairy farm 40 years ago. The Midwest Book Review calls this series of books “Highly recommended reading!” You are invited to sign up for the twice-monthly newsletter from Rural Route 2 http://ruralroute2.com
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