German Coffee Cake
A dish built around scalded milk and cottolene.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 1 cup scalded milk
- 3 tablespoons Cottolene
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 compressed yeast cake dissolved in 1/4 cup lukewarm water
- 1 egg well beaten
- 1/2 cup seeded and shredded raisins
- Flour
Make it lactose-friendly
- 1 cup scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Put Cottolene, sugar and salt in mixing bowl; add scalded milk. When lukewarm add dissolved yeast cake, beaten egg and sufficient flour to make a very thick batter. Beat thoroughly until mixture is smooth. Add raisins, cover closely and set to rise. When light, spread dough in buttered dripping pan one inch in thickness; cover and let rise again. Before placing in the oven, brush over with beaten egg and cover with the following mixture:
- Melt one-third cup butter in a sauce-pan, add one-half cup sugar, mix with one and one-half teaspoons cinnamon. When sugar is partially melted add one and one-half tablespoons flour. Mix well and spread on cake, strew top with blanched and shredded almonds, bake twenty-five minutes in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 516 |
|---|---|
| Protein | 14.5 g |
| Fat | 12.7 g |
| Carbs | 88.8 g |
| Fiber | 1.2 g |
| Sodium | 1360 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States