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2 eggs, well beaten
¼ C. milk, warmed
1 pkg. (or 1 TB) dry yeast
¼ C. warm water
½ C. butter (1 stick, melted but not hot)
¼ C. sugar
½ tsp. Salt
1 tsp. Grated lemon peel
3 C. flour, more if needed

* One can by use pre-prepared bread or sweet roll dough from the store if you want.

1. Pour lukewarm water, yeast, and sugar in mixing bowl.

2 . Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
3 . Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface.
4 . Knead very lightly.
5 . Let rise for about 1 hour; punch down and let rest for 10 minutes.
6 . Spread dough in 2 well-greased 9-inch round or square cake pans, pushing it up on the sides as for pie crusts.

Let the dough double in size then spread with the following paste;


1/4 C. butter or margarine
1/4 C. cream or half and half
1/4 C. sugar
1/2 C.flour
Melt butter over low heat in saucepan. Remove pan from heat and add cream, sugar and flour and mix thoroughtly to make a smooth paste.

1 Cup fresh or canned fruit (thoroughly drained) such as cherries, blueberries, blackberries, peaches, apples or any other fruit of your choice. Spread fruit evenly over the prepared dough. If using unsweetrened fruit, sprinkle about 1/4 Cup sugar over the top. If using fresh fruit, sprinkle about 1/3 -1/2 Cup sugar over the top, depending on the fruit and your own taste. If apples are used, be sure they are sliced thinly and sprinkle 1 tsp. cinnamon over the top, in addition to the sugar.


1/4 C. butter or margarine
1/4 C. sugar
1/2 C. flour
Melt butter in saucepan. Remove from heat. Mix in sugar and flour and mix until it forms rivals (tiny balls or large crumbs). Sprinkle these evenly over the fruit filling. Bake in preheated oven at 375 for 35 - 45 mins, or until rivals are lightly browned. The above recipes for the fruit filling and the rival are for one 9 in. coffeecake.


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Last updated April 6, 2006