Title: German Streusel Coffee Cake
Categories: Appetizer
Yield: 1 Coff. cake

1/2	c	Milk
2	tb	Sugar
1/4	c	Butter (or marg.)
1	ts	Salt
1	pk	Yeast, dry
14	c	Water; very warm
1		Egg
2	c	Flour, all-purpose; approx.
1/2	c	Flour, all-purpose
1/2	c	Sugar
1	ts	Cinnamon, ground
1/4	c	Butter (or marg.)

Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour). Spread in a greased 13x9x2" pan.

Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375 degrees for 20 to 25 minutes.

SOURCE: Southern Living Magazine, February 1973.

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