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|Cinnamon Swirl Coffee Cake|
|Recipe courtesy North Dakota Wheat Commission|
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
3 envelopes yeast
1 cup milk (very warm 120-130 degrees farenheit)
1/2 cup butter or margarine
3 tablespoons butter or margarine
3/4 cup light or dark brown sugar
1-1/2 tsp cinnamon
1 cup powdered sugar
1-2 Tbsp milk
1 Tbsp butter or margarine, melted
1/2 tsp vanilla extract
|Batter: Spray an 8"x8" or 9"x9" pan with cooking spray. In large mixing bowl, combine flour, undissolved yeast, sugar and salt. Heat milk and butter unitl warm to touch. Add milk mixture and eggs to dry ingredients; stire thoroughly until all flour is mixed in using a rubber spatula. Pour batter into baking pan and set aside while preparing topping. Sprinkle cinnamon mixture over batter and using fingers, poke topping thoroughly into batter mixture. Turn oven to 350 degrees. Bakt 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven, cool 10 minutes and drizzle with icing.
Cinnamon Mixture: Combine ingredients in a small mixing bowl or measuring cup. Stir until uniform.
Icing: Combine ingredients in a small mixing bowl or measuring cup; stir until uniform. Transfer icing to a resealable plastic bag. Seal bag and snip one small corner from bottom; squeeze icing out to top.
|Each serving (1/9 of cake) provides approximately: 485 calories, 8 g protein, 76 g carbohydrate, 3 g fiber, 18 g fat (10 g saturated), 90 mg cholesterol, 111 mcg folate, 3 mg iron, 324 mg sodium.|