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Caramel Glaze Coffee Cake
One 8-inch square coffee cake
1 package yeast, ^yI cups sifted enriched compressed or dry A cup milk self-rising flour A cup warm water A cup sugar (about) (105°-115°F.) yA cup chopped nuts A cup shortening or 1 egg y CUp currants oil A CUP currants 2 tablespoons sugar
A teaspoon cinnamon Dissolve yeast in water. Heat milk until almost simmering. Measure 14 cup sugar and shortening or oil into mixing bowl. Stir in milk until sugar dissolves and shortening" melts. Cool to lukewarm. Stir in 1 cup flour and beat until smooth, about 1 minute by electric mixer or 150 strokes by hand. Beat in yeast and egg. Stir in enough more flour to make a stiff batter. Beat until smooth and elastic, about 1 minute by electric mixer or 150 strokes by hand. Cover and let rise in warm place (80 to 85’ ) until light and bubbly, about 1 hour. Add V2 cup currants and stir down. Turn into greased 8-inch square baking pan. Combine nuts, cup currants, 2 tablespoons sugar and cinnamon; sprinkle over batter. Cover and let rise in warm place until doubled, about 30 minutes. Bake in preheated 400' oven 25 to 30 minutes, or until golden brown.
TRIPLETTS MILLING CO.
CULPEPER. VA.
86.8%