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Granny's Coffee Cake


Quick and easy

Quick and easy

Quick and easy

Cook Time:

25 minutes


2 Coffee Cakes


4  cups  flour, divided use

1  package  yeast

1  teaspoon  salt

1/2  cup  sugar

1  cup  milk

1/4  cup  water

1/2  cup  margarine

1  egg

1  cup  sliced fresh strawberries

2  tablespoon  cornstarch

1/2  cup  sugar

1/2  cup  cold water

3  tablespoon  water

1  teaspoon  vanilla

1  tablespoon  butter, softened

1/4  teaspoon  instant coffee granules

2 1/2  cups  powdered sugar


Measure 2 cups flour into large mixing bowl.

Add yeast, salt and sugar.

Combine milk and water in microwave safe bowl; microwave on high for 2 minutes.

Add margarine to milk mixture to melt.

Pour heated milk mixture quickly into the flour mixture in large bowl.

Beat 1 minute.

Add egg and beat until mixed.

Add remaining 2 cups flour and mix well.

Pour into large oiled bowl, cover and refrigerate overnight.

Dough mixture will keep up to three days in refrigerator.

Preheat oven to 350 degrees.

Filling: Combine all ingredients and cook over medium heat until thick and clear.

Icing: Combine all ingredients and mix until smooth.

Remove dough from refrigerator, punch down.

Knead on lightly floured surface into an oval shape.

Put filling down the middle.

Cut diagonal strips 3/4 inch apart in each of the outer sections.

Alternately overlap strips over filling.

Cover and let rise until double in size.

Bake 25 minutes at 350 degrees.

Cool, drizzle with icing.
Nutritional Information
No Nutritional Information Available

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