Recipe - Coffee Cake (Kaffee Kuchen)

One half cup Butter
1 Egg, separated
1 cup Sugar
2 cup Milk
6 One half cup Flour
1 cup Yeast
*dissolved in:
1/3 cup Water, lukewarm
Butter, melted
Brown sugar

Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
Add to this the lukewarm milk, alternately with the flour and the dissolved
yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
mixture to rise over night. Flour a bakeboard and take out large spoonfuls
of the dough to which just enough flour has been added to permit it to be
rolled into flat cakes. Spread on wellgreased pie tins and when light
(about 1One half hours) brush melted butter over the top and strew thickly with
brown sugar. If preferred, spread "rivels" on top by combining One half cup
sugar, One half cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
top of cakes. Bake at 400F about 20 minutes. Source: Pennsylvania Dutch
Cook Book Fine Old Recipes, Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini