Title: Fruity Streusel-Topped Coffee Cake - Octoberfest Cookbook
Categories: Dessert Cake
Yield: 1 Cake

MIDWEST LIVING, OCTOBER '96
1		16 oz. loaf frozen white
		Bread dough, thawed
1		Egg, beaten
1/2	c	Sugar
1/4	c	Half-and-half or light cream
4	c	Thinly sliced peeled apples,
		Sliced strawberries,
		Raspberries or blueberries
1	c	All-purpose flour
1/2	c	Sugar
1/2	ts	Ground cinnamon
1/2	c	Butter

1. On a lightly floured surface, roll dough into a 17x12-inch rectangle. Fit into the bottom and up the sides of a greased 15x10x1-inch baking pan. Cover and let rise in a warm place till nearly doubled (30 to 40 minutes).

2. In a small bowl, stir together egg, the 1/2 cup sugar and the cream. Arrange fruit on dough in pan. Spoon egg mixture over fruit.

3. In a medium bowl, stir together flour, the 1/2 cup sugar and the cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle over fruit.

4. Bake in a 375oF oven for about 25 minutes or till edges are lightly browned. Serves 12.

Note: Rolling out the thawed bread dough may take awhile because the dough can be very elastic. One technique is to roll out the dough as far as possible, over with plastic wrap and wait about 5 minutes, then continue the process.

From Dottie Theriault's collection. Posted 9/96.

From: National Cooking Echo

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