COFFEE CAKE
2 cups all-purpose flour
2 tablespoons sugar
1 package Fleischmann's® Active Dry Yeast
1/2 teaspoon salt
1/3 cup milk
1/3 cup water
2 tablespoons butter or margarine
1 egg, at room temperature
TOPPING
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup flaked coconut
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 cup preserves
Servings: 8 / Yield: 1 Coffee Cake
1. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, Fleischmann's® Active Dry Yeast and salt. Heat milk, water and butter until hot to touch (120 to 130 degrees F); add to dry mixture. Beat 2 minutes to blend well. Add egg. Stir in enough remaining flour to make a soft batter.
2. Spread batter in greased 9-inch square pan. Cover; let rise in warm draft-free place until doubled in size, about 35 to 40 minutes.
3. In medium bowl, stir together brown sugar, flour, coconut, butter and cinnamon until well combined. Carefully spread preserves over batter; sprinkle with coconut mixture. Bake at 350 degrees for 35 to 40 minutes, until done. Serve warm.
2 cups all-purpose flour
2 tablespoons sugar
1 package Fleischmann's® Active Dry Yeast
1/2 teaspoon salt
1/3 cup milk
1/3 cup water
2 tablespoons butter or margarine
1 egg, at room temperature
TOPPING
1/2 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 cup flaked coconut
3 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
1/2 cup preserves
Servings: 8 / Yield: 1 Coffee Cake
1. Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, Fleischmann's® Active Dry Yeast and salt. Heat milk, water and butter until hot to touch (120 to 130 degrees F); add to dry mixture. Beat 2 minutes to blend well. Add egg. Stir in enough remaining flour to make a soft batter.
2. Spread batter in greased 9-inch square pan. Cover; let rise in warm draft-free place until doubled in size, about 35 to 40 minutes.
3. In medium bowl, stir together brown sugar, flour, coconut, butter and cinnamon until well combined. Carefully spread preserves over batter; sprinkle with coconut mixture. Bake at 350 degrees for 35 to 40 minutes, until done. Serve warm.
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