|Mini Yeasted Coffee Cakes|
This coffee cake is a family favorite. My grandma would always have at least one in the freezer to feed us when we went to visit her. Today I decided to make a small, muffin sized version just for fun. They are cute and tasty. Not very sweet, but they taste just like I remember: yeasty, a little buttery, with just enough sweet cinnamony crispness on top.
I plan to freeze most of these and enjoy them gradually over the next few weeks.
- 1/4 cup butter
- 1 cup milk
- 2 1/4 teaspoons instant dry yeast (If using regular dry yeast, reduce milk to 3/4 cup and proof yeast in 1/4 cup barely warm water before adding to the cooled milk & butter.)
- 1/4 cup sugar
- 3/4 teaspoon salt
- 2 eggs, beaten
- zest of 1/2 lemon
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup sugar
- 1 cup King Arthur Unbleached All-Purpose Flour
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter, cut into slices or chunks