2 cups plus 2 tablespoons all-purpose flour (2 to 2 1/2 cups)
3 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
1/4 cup butter or margarine
1 egg, at room temperature
Date Nut Streusel (recipes follow)
DATE NUT STREUSEL 1
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 3-ounce package cream cheese
1 cup chopped or pitted dates, snipped
1/2 cup chopped pecans or walnuts
DATE NUT STREUSEL 2
3 tablespoons butter or margarine
3 tablespoons sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped or pitted dates, snipped
1 cup chopped pecans or walnuts
1 Cake
In large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat milk and butter until hot to touch (125º to 130ºF); butter does not need to melt. Stir into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Spread batter in bottom and 1-inch up sides of greased 9-inch springform pan; cover.* Fill large shallow pan with boiling water. Top with rack. Place springform pan on rack; let rise 15 minutes.
2. While batter rises, prepare your choice of streusel. Spoon streusel into center of batter. Bake at 400ºF for 15 to 20 minutes or until golden. Cool on base of pan on wire rack.
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To Make Date Nut Streusel 1
In saucepan, melt butter or margarine over medium heat; stir in brown sugar. Stir 1 minute or until blended. Stir in cream cheese; stir until blended. Remove from heat. Stir in dates and chopped pecans or walnuts.
Makes 1 1/2 cups
To Make Date Nut Streusel 2
With electric mixer, cream butter or margarine with sugar. Stir in flour, cinnamon, dates and pecans or walnuts.
Makes about 2 cups
Notes: *Alternate Shaping:
Set aside 1/2 cup batter. Spread remaining batter in bottom and 1-inch up sides of greased pan; cover and let rise as directed. While batter rises, stir 2 tablespoons flour into reserved batter. Knead on lightly floured surface until smooth. Roll to 2 ropes. Twist ropes around each other. Prepare streusel filling; spoon into center of batter as directed. Place twisted ropes around edge of filling; pinch ends to seal. Bake as directed.
3 tablespoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/3 cup water
1/3 cup milk
1/4 cup butter or margarine
1 egg, at room temperature
Date Nut Streusel (recipes follow)
DATE NUT STREUSEL 1
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 3-ounce package cream cheese
1 cup chopped or pitted dates, snipped
1/2 cup chopped pecans or walnuts
DATE NUT STREUSEL 2
3 tablespoons butter or margarine
3 tablespoons sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped or pitted dates, snipped
1 cup chopped pecans or walnuts
1 Cake
In large bowl, combine 1 1/2 cups flour, sugar, yeast and salt. Heat milk and butter until hot to touch (125º to 130ºF); butter does not need to melt. Stir into dry ingredients. Stir in egg and enough remaining flour to make stiff batter. Spread batter in bottom and 1-inch up sides of greased 9-inch springform pan; cover.* Fill large shallow pan with boiling water. Top with rack. Place springform pan on rack; let rise 15 minutes.
2. While batter rises, prepare your choice of streusel. Spoon streusel into center of batter. Bake at 400ºF for 15 to 20 minutes or until golden. Cool on base of pan on wire rack.
____________________
To Make Date Nut Streusel 1
In saucepan, melt butter or margarine over medium heat; stir in brown sugar. Stir 1 minute or until blended. Stir in cream cheese; stir until blended. Remove from heat. Stir in dates and chopped pecans or walnuts.
Makes 1 1/2 cups
To Make Date Nut Streusel 2
With electric mixer, cream butter or margarine with sugar. Stir in flour, cinnamon, dates and pecans or walnuts.
Makes about 2 cups
Notes: *Alternate Shaping:
Set aside 1/2 cup batter. Spread remaining batter in bottom and 1-inch up sides of greased pan; cover and let rise as directed. While batter rises, stir 2 tablespoons flour into reserved batter. Knead on lightly floured surface until smooth. Roll to 2 ropes. Twist ropes around each other. Prepare streusel filling; spoon into center of batter as directed. Place twisted ropes around edge of filling; pinch ends to seal. Bake as directed.
