| NO-KNEAD COFFEE CAKE |
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Makes 1 coffee cake2 cups sifted flour 1 package active dry yeast 1/2 cup milk 6 tablespoons CRISCO 5 tablespoons sugar 1/2 teaspoon salt 1 egg 1/3 cup slivered almonds 1 tablespoon butter or margarine In mixing bowl, combine 1 cup of the flour and yeast. Heat milk, Crisco, 4 tablespoons sugar, and salt just till warm (115ºF-120ºF), stirring till Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Turn into a greased 8 x 1-1/2- or 9 x 1-1/2-inch round baking pan. Sprinkle with nuts and 1 tablespoon sugar. Cover; let rise till almost double in size, about 1 hour. Dot with butter. Preheat oven to 375ºF; bake for 18 to 20 minutes. |
