Sugar Topped Coffee Cake

[Olga Drozd]

Sugar Topped Coffee Cake

This coffee bread can be made quickly about two hours from start to finish.  It is best served freshly baked and hot. This dough is kneaded right in the bowl. Very soft and fluffy cake. Next time I make this I will add some flavouring to the dough such as a teaspoon or two of vanilla extract and sprinkle some cinnamon to the sugar topping. 1 package active dry yeast (1 Tablespoon) 1/4 cup warm water 2 cups milk, scalded and cooled to lukewarm 1 teaspoon salt 1 cup sugar 2 eggs, beaten 5 cups all purpose flour (divided) 1/2 cup melted butter TOPPING: 3/4 cup melted butter 3/4 cup brown sugar, well packed 1/2 cup sifted all purpose flour 1/2 cup sliced almonds Dissolve the yeast in the water in a large mixing bowl. Add the milk, salt, sugar, eggs, and 3 cups of the flour.  Beat well until smooth and elastic.  Add the 1/2 cup melted butter and beat until it is well combined.  Slowly add the remaining flour, beating until very smooth. Cover and let rise in a warm place for 30 minutes or until almost doubled in bulk.  Stir down and turn out onto buttered jelly-roll pan, and spread to about 12 by 16 inches. Spread the 3/4 cup melted butter over the dough, mix brown sugar with the flour and almonds and sprinkle evenly over the batter. Let rise for about 30 minutes.  Bake in a moderately hot oven 375ºF. for 20 minutes or until golden brown.  Cut into squares to serve.