Coffee Cake Chicago Recipes

ANDERSONVILLE COFFEECAKE

Steps:

• Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
• To make the filling, combine butter, sugar, cinnamon and nuts.
• Preheat the oven to 400 degrees F.
• Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
• Bake for 15 to 20 minutes. Do not overbrown

COFFEE CAKE CHICAGO

Steps:

• In large bowl, cream together margarine, cream cheese and sugar until light.
• Beat in eggs and vanilla.
• Sift together flour, baking powder and baking soda.
• Add to creamed mixture alternately with milk, mixing well.
• Pour into greaased and floured 9 by 13 baking pan.
• For topping, combine sugar, flour, cinnamon and margarine until crumbly.
• Sprinkle over batter and bake in 350 degree oven 35 to 40 minutes or until toothpick inserted in center comes out clean.