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A pizza-size coffee cake.

A pizza-size coffee cake

Crunchy with streusel, this big kuchen bakes in a pizza pan. It's delicious with coffee for breakfast.


1/2 cup milk

2 tablespoons sugar

1/2 teaspoon salt

1/4 cup (1/8 lb.) butter or margarine

1 envelope active dry yeast

1/4 cup warm water (about 110|)

2 large eggs

3 1/4 cups all-purpose flour Poppy seed filling (recipe follows) Streusel topping (recipe follows)

Heat milk, sugar, salt, and butter until butter melts; cool to lukewarm. In a large bowl, sprinkle yeast over water and let stand until softened. Blend in milk mixture and eggs, then add 2 cups flour. Beat at medium speed for 3 minutes, or until batter pulls from sides of bowl. With a spoon, stir in 1 cup more flour. Sprinkle remaining 1/4 cup flour on a board. Turn out dough and knead until smooth and satiny.

Turn dough over in a greased bowl; cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Knead dough on an unfloured board to expel air, then put in a greased 14-inch pizza pan or 10- by 15-inch rimmed baking pan. Cover dough with plastic wrap and let rest 10 minutes. Pat dough out to fit pan. Sprinkle with filling, then topping. Let rise until puffy, about 20 minutes.

Bake kuchen in a 375| oven until topping is golden brown, about 25 minutes. Let cool 20 minutes, then serve. Or cool, cover, and let stand overnight. Reheat, loosely covered, in a 350| oven for 15 minutes. Makes 12 to 16 servings.--Cynthia Scheer, Belmont, Calif.

Poppy seed filling. In a blender, whirl 1 cup poppy seed with 1/3 cup whole blanched almonds until powdery. Transfer to a 1- to 2-quart pan and add 2/3 cup sugar, 1/4 teaspoon ground nutmeg, 1/2 cup milk, 1/2 teaspoon grated lemon peel, 1 tablespoon lemon juice, and 2 tablespoons butter or margarine. Cook over low heat, stirring, until mixture boils and thickens, 10 to 15 minutes; cool to room temperature.

Streusel topping. Mix 1 1/4 cups all-purpose flour, 1/2 cup powdered sugar, 1 teaspoon baking powder, and 1/2 teaspoon ground cinnamon. Cut in 1/2 cup (1/4 lb.) butter or margarine until mixture forms coarse, moist crumbs that begin to clump together. Mix in 1/2 teaspoon vanilla.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Feb 1, 1986
Previous Article:February menus: steak pie under golden pastry, on-the-run breakfast for lunch, mild and low-calorie enchiladas.
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