Saturday, December 26, 2009

50s Coffee Cake

Until I moved out of the country and into civilization, I had no idea that coffee cake did not specifically mean the flaky cherry frosted pastry that my family enjoyed every Christmas morning. The idea that this term applied to a whole host of different recipes with an innumerable range of flavors never occurred to me. I think it was actually at Starbucks in high school when I first ran into some other pastry which claimed the same name and was very confused.

I must admit, I have never tried any coffee cake other than my family's recipe and until yesterday I had never made one either. My mother however, was sick on Christmas, so I was given the sacred duty of coffee cake making. To me coffee cake is a very special dish that one only gets the chance to eat one day of the year(and considering what's in it that's a good thing for your body). This results in an overabundance of it being consumed with coffee and milk during present opening time! If you make this for your family next Christmas, be sure to schedule breaks during present opening for everyone to go and grab a second, third or fourth piece!

50s Coffee Cake
(just like grandma used to make it)


4 cups of flour
2 cups of melted butter
4 egg yolks
2/3 of a cup of milk
1 tsp. sugar
1 package of yeast

1 can of cherry pie filling

2 cups powdered sugar
1/2 stick of butter
capful of vanilla extract

1) Add yeast packet to 1/4 cup of warm water and set aside.

2) Mix 4 cups of flour with the melted 2 cups of butter.

3) Add the teaspoon of sugar to the milk and scald.

4) After milk has cooled slightly, beat the four egg yolks and add to the milk.

5) Mix all ingredients from step 1-4 in a large bowl and blend with hands until well combined. The dough will be rather moist.

6) Cut the dough in half and roll each piece into your desired shape between 1/2-1/4 inch thick.

7) Spread pie filing evenly over one piece of dough leaving about an inch around the edges without filling. Place the other piece of dough on top. Crimp edges to keep the filling in.

8) Let the pastry rise in a warm place for an hour. Then cut a few slits on the top and bake for 35 minutes at 350 or until the top begins to brown and looks dry.

9) While the pastry is cooling mix together 2 cups of powdered sugar with half a stick of butter, a capful of vanilla extract and enough milk to make it all come together into a nice icing.

10) Once the pastry cools, spread the icing over the top and enjoy!


Theresa said...

Ironically I just learned yesterday why you have to scald milk when it is over 1/2 of the liquid called for in a rising dough: scalding kills a protien that destroys gluten bonds.

I was revisiting my bread book to find recipes that I can make with my fresh goat's milk when I discovered this.

Robin said...

I wondered why the milk had to be scalded. Seemed like a pain to scald it then have to wait for it to cool. Thanks for the info.