Yeast Coffee Cake

 Warm inviting yeast coffee cake to enjoy with your morning coffee. We prefer the breads made with yeast as a rising agent. It has a better flavor than baking powder, and you don't have to worry about yeast having aluminum in it.

Ingredients

1 pkg. yeast
1/3 c. warm water (110° to 115°
1/2  c. butter
3/4 c. sugar
1 egg, separated
4 1/2 c. flour
3/4 c. milk, scalded, cooled to lukewarm

Brown Sugar Topping

Ingredients

1/8 c. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
raisins (Optional)

Directions

Grease two 9-inch round pans. 

Soften yeast and 1 tablespoon sugar in warm water for 5 to  10 minutes. This allows the yeast to bloom and show that it is alive.

Cream butter until softened. Gradually add the sugar, cream the mixture until light and fluffy.

Add egg yolk and beat well. 

Stir in 1 cup flour and mix well.

Pour in the yeast mixture and combine thoroughly.

Alternately, add the rest of the flour and the milk to the butter mixture.  Beat well after each addition. 

In a clean, grease free bowl, beat egg white until rounded peaks are formed. Fold into the flour and yeast mixture until well blended.  

Cover and let rise in a warm location about 2 hours.  

Punch down and divide in half. On a floured surface, roll or pat each portion into a round. Put each round into the prepared pans.  Cover and place in a warm location.  Let rise about 90 minutes. 

Prepare the brown sugar topping. 

Brush melted butter over the tops of the coffee cakes.  Sprinkle with brown sugar and raisins if desired. 

Bake for 20 to 25 minutes or until done.