This German coffee cake has been served at family breakfasts for more than five generations. There is no recipe requested more by our large family. —Linda Bright, Wichita, Kansas
Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 3-1/2 to 4 cups all-purpose flour
- cranberry sauce:
- 2 cups water
- 1-1/2 cups sugar
- 4 cups fresh or frozen cranberries
- egg mixture:
- 8 eggs
- 3/4 cup evaporated milk
- 3/4 cup sugar
- topping:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup cold butter
Directions
- In a large bowl, dissolve yeast in a warm water. Add the milk, butter, sugar, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
- For cranberry sauce, in a saucepan, bring water and sugar to a boil. Add cranberries. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; set aside.
- For egg mixture, in a bowl, combine the eggs, evaporated milk and sugar; beat well. Divide half of the egg mixture between two greased 13-in. x 9-in. baking pans; set remaining egg mixture aside.
- Punch dough down. Divide in half. Pat each dough portion over egg mixture in pans. Spoon half of the cranberry sauce over dough in each pan. Divide half of the remaining egg mixture between the two pans; pouring over the cranberry sauce.
- For topping, combine flour and sugar in a bowl. Cut in butter until crumbly; sprinkle half over each pan.
- Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Serve warm.
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