Recipe: Mixed Up Coffee Cake with 6 Variations (Fleishmann's, 1963)

MIXED UP COFFEE CAKE DOUGH

1 cup milk
1/2 cup sugar
1 tsp. salt
1/2 cup margarine or butter
1/4 cup warm water (105 to 115 degrees F)
1 pkg. Fleischmann's Active Dry Yeast
1 egg
4 to 4 1/2 cups Gold Medal or Gold Medal Wondra Flour

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm.

Measure water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk mixture, egg and half the flour. Beat until smooth. Add remaining flour to make a stiff batter. Cover loosely with aluminum foil; refrigerate at least 2 hours. (Dough may be kept in refrigerator up to 3 days.) Finish as directed in individual recipes.

VARIATIONS:

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CHECKERBOARD KUCHEN
Makes 1 kuchen

1/2 batch Mixed-Up Coffee Cake dough
1/4 cup strawberry
1/4 cup peach jam
1/4 cup chopped pecans
1/4 cup flour
1/4 cup brown sugar (packed)
3 tbsp. cold margarine
1/2 tsp. ground cinnamon

Pat dough into greased 13x9x2-inch pan, pushing dough up pan sides to form a 1/2-inch ridge. Cut through dough making 2-inch squares. Spread with jams in a checkerboard fashion.

Mix rest of ingredients in bowl and blend well. Sprinkle in slits between jam squares. Cover; let rise until doubled, 1 to 1 1/2 hours.

Bake at 375 degrees F for 30 minutes, or until done.

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CINNAMON LATTICE CAKE
Makes 1 coffee cake

1/2 batch Mixed-Up Coffee Cake dough
margarine or butter, melted
1/4 cup sugar
1 tsp. cinnamon

On lightly floured board, roll out dough into 9x8-inch rectangle. Cut into eight 1-inch strips. Place 4 strips about 1-inch apart in greased 9-inch square pan. Weave in remaining 4 strips. Brush with melted margarine.

Blend sugar and cinnamon; sprinkle over dough. Cover; let rise until doubled, about 1 to 1 1/2 hours.

Bake at 375 degrees F for 25 minutes, or until done.

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APPLE KUCHEN
Makes 1 kuchen

1/2 batch Mixed-Up Coffee Cake dough
2 medium-size apples
1/2 cup sugar
1/2 tsp. ground cinnamon
2 tbsp. margarine, melted

Pat dough into a greased 13x9x2-inch pan, pushing dough up pan sides to form ridge.

Pare apples; slice thinly. Arrange in rows on top of dough, slightly overlapping slices. Sprinkle with mixture of sugar and cinnamon. Sprinkle top along with the melted margarine. Cover; let rise until doubled, 45 to 60 minutes.

Bake at 375 degrees F for 35 minutes, or until done.

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GRANDMOTHER'S BUN

1/2 batch Mixed-Up Coffee Cake dough
for the Orange Glaze:
1 cup confectioners' sugar
2 tbsp. concentrated frozen orange juice
1/4 tsp. vanilla

On lightly floured surface roll dough into a rope 5 to 6 feet long. On greased baking sheet, make a double coil by holding one end of rope down and winding around 3 to 4 times. Lift rope and form a smaller coil on top of long coil by winding around once or twice. Tuck free end down inside center of top coil. Cover let rise until doubled, 1 to 1 1/2 hours.

Bake at 375 degrees F about 25 minutes.

MEANWHILE, TO MAKE THE ORANGE GLAZE:
Beat the ingredients for the glaze together until smooth. Drizzle over coffee cake.

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MONKEY BREAD
Makes 1 coffee cake

1 recipe Mixed-Up Coffee Cake dough
3/4 cup dark brown sugar (packed)
1 1/2 tbsp. instant coffee
1/2 cup margarine or butter, melted
for the Confectioners' Sugar Frosting:
1 cup sifted confectioner's sugar
1 tbsp. milk
1/2 tsp. vanilla

Blend brown sugar and instant coffee. On lightly floured board divide dough into 24 equal pieces. Dip each piece in melted margarine; roll in brown sugar mixture.

Place 12 pieces in bottom of well greased 10-inch tube pan. (If pan has removable bottom, line with aluminum foil.) Arrange second layer of 12 pieces on top of first layer. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 to 1 1/2 hours.

Bake at 375 degrees F for 40 minutes, or until done. Remove from pan.

MEANWHILE, TO MAKE THE FROSTING:
Moisten confectioner's sugar with the milk. Add vanilla; beat until smooth. Drizzle Monkey Bread with frosting while warm.

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PEANUT BUTTER AND JELLY COFFEE CAKE
Makes 1 coffee cake

1/2 batch Mixed-Up Coffee Cake dough
1/3 cup peanut butter
3 tbsp. margarine or butter
1/3 cup strawberry jelly, jam or preserves
FOR THE CONFECTIONERS' SUGAR FROSTING:
1 cup sifted confectioner's sugar
1 tbsp. milk
1/2 tsp. vanilla
1/4 cup chopped peanuts (for garnish)

On lightly floured surface roll out dough to a 30x5-inch strip.

Blend peanut butter and margarine; spread over dough. Top with strawberry jelly. Fold in half lengthwise. Do not seal edges. Twist the strip 5 or 6 times.

On greased baking sheet form a coil with the twisted dough. Cover; let rise until doubled, about 1 hour.

Bake at 375 degrees F for 25 minutes, or until done.

MEANWHILE, TO MAKE THE FROSTING:
Moisten confectioner's sugar with the milk. Add vanilla; beat until smooth. Frost Coffee Cake and sprinkle with chopped peanuts.

From: Recipelink.com
Source: Recipe pamphlet: Yeast Bread Baking and You, 41 Adapt-A-Dough Recipes from Fleishmann's Yeast and Gold Medal Flour, General Mills, Inc., 1963