Christmas Coffee Cake
A Uncategorized recipe with pkg dry active yeast, warm water, butter softened. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
Dissolve yeast in water.
pkg dry active yeast(2 1/4 oz)warm water(1/2 c) - 2
Cream butter and sugar.
butter softened(1 1/2 c)sugar(1 c)confectioners sugar - 3
Slowly add egg yolks and beat well.
doz egg yolks(1) - 4
Add yeast mixture to batter.
pkg dry active yeast(2 1/4 oz) - 5
Combine flour and salt.
flour(5 c)salt(3/4 tsp) - 6
Beat slowly into the batter, alternating with the scalded milk.
scalded milk(1 1/2 c) - 7
Coat raisins in flour to prevent "sinking" in batter.
flour(5 c)golden raisins(1 1/2 c) - 8
Add raisins and almonds to batter.
golden raisins(1 1/2 c)slivered almonds(1 c) - 9
Divide into three 1 1/2-quart tube pans.
- 10
Each pan should be 1/2 full.
- 11
To rise, cover and let sit in a warm place for 3 hours.
warm water(1/2 c) - 12
Batter will almost double in size.
- 13
Bake at 325° for 35 minutes.
- 14
Cool 10 minutes.
- 15
Remove cakes from the pans and sprinkle with confectioners sugar.
sugar(1 c)confectioners sugar - 16
Yield: 3 pans.
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Christmas Coffee Cake
A Uncategorized recipe with pkg dry active yeast, warm water, butter softened. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
Dissolve yeast in water.
pkg dry active yeast(2 1/4 oz)warm water(1/2 c) - 2
Cream butter and sugar.
butter softened(1 1/2 c)sugar(1 c)confectioners sugar - 3
Slowly add egg yolks and beat well.
doz egg yolks(1) - 4
Add yeast mixture to batter.
pkg dry active yeast(2 1/4 oz) - 5
Combine flour and salt.
flour(5 c)salt(3/4 tsp) - 6
Beat slowly into the batter, alternating with the scalded milk.
scalded milk(1 1/2 c) - 7
Coat raisins in flour to prevent "sinking" in batter.
flour(5 c)golden raisins(1 1/2 c) - 8
Add raisins and almonds to batter.
golden raisins(1 1/2 c)slivered almonds(1 c) - 9
Divide into three 1 1/2-quart tube pans.
- 10
Each pan should be 1/2 full.
- 11
To rise, cover and let sit in a warm place for 3 hours.
warm water(1/2 c) - 12
Batter will almost double in size.
- 13
Bake at 325° for 35 minutes.
- 14
Cool 10 minutes.
- 15
Remove cakes from the pans and sprinkle with confectioners sugar.
sugar(1 c)confectioners sugar - 16
Yield: 3 pans.
Rate this recipe