Coffee Cake Dough: A Taste of East Perry County

The aroma of coffee cake baking always transports me back to my grandmother’s kitchen. I remember the warmth radiating from the oven, the comforting scent of cinnamon mingling with sweet dough, and the anticipation of that first, melt-in-your-mouth bite. She had a stack of well-loved community cookbooks, each page splattered with stories and secrets. This recipe reminds me of those cherished afternoons spent learning at her side, flour dusting our aprons as we created something delicious together.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes + 2 hours resting
• Yields: 2 9×13 inch coffee cakes
• Serves: 24
• Dietary Type: Not specified (contains dairy and eggs)

Ingredients

• 1 cup milk
• 1/2 cup lard or 1/2 cup butter
• 1/4 cup water
• 1 egg, beaten
• 1/2 cup sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package dry yeast
• 4 – 4 1/2 cups flour

Equipment Needed

• Large bowl
• Measuring cups and spoons
• 9×13 inch baking pan (x2)
• Saucepan
• Mixing spoon or stand mixer

Instructions

1. Begin by scalding the milk in a saucepan over medium heat. Scalding means heating the milk until it just begins to simmer and small bubbles form around the edges of the pan. Be careful not to boil it.
2. Remove the milk from the heat and stir in the sugar, salt, and lard (or butter). Stir until everything is dissolved.
3. Allow the mixture to cool to lukewarm. This is crucial; if the milk is too hot, it will kill the yeast. A good test is to dip your finger in – it should feel comfortably warm, not hot.
4. While the milk mixture cools, measure the water into a large, warm bowl.
5. Sprinkle the dry yeast over the water and stir until the yeast is completely dissolved. This activates the yeast, allowing it to leaven the dough.
6. Stir in the lukewarm milk mixture, the beaten egg, and half of the flour (about 2 cups).
7. Beat the mixture until it is smooth, ensuring there are no lumps. You can use a spoon, whisk, or a stand mixer fitted with the paddle attachment.
8. Gradually add the remaining flour, a little at a time, until you have a stiff batter. You might not need all 4 1/2 cups of flour; add just enough to achieve the right consistency. The dough should be somewhat sticky, but still pull away from the sides of the bowl.
9. Cover the bowl loosely with plastic wrap or a clean kitchen towel.
10. Keep the dough in a cool place for at least 2 hours. This allows the dough to rise slowly and develop its flavor. You can also keep the dough in the refrigerator for up to 3 days. If refrigerating, allow the dough to come to room temperature before proceeding with the next step.
11. After the resting period, take half of the dough and pat it into a greased 13″ x 9-1/2″ x 2″ pan. Use your fingers to gently spread the dough evenly across the bottom of the pan, pushing the dough up the pan sides to form a slight ridge. This ridge will help contain the topping.
12. Add the topping of your choice from the following recipes: Recipe #40284, Recipe #40283, Recipe #40282, Recipe #40279, Recipe #40270 and Recipe #40276.
13. Cover the pan and let the dough rise until doubled in size, which should take approximately 45 to 60 minutes. The rising time will vary depending on the temperature of your kitchen.
14. Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until the coffee cake is golden brown and a toothpick inserted into the center comes out clean.
15. Let cool slightly before serving.

Expert Tips & Tricks

• Lukewarm is key: Ensure the milk mixture is lukewarm, not hot, before adding the yeast. Hot liquid will kill the yeast and prevent the dough from rising.
• Don’t overmix: Overmixing can result in a tough coffee cake. Mix until the ingredients are just combined.
• Patience is a virtue: Allowing the dough to rise properly is essential for a light and airy coffee cake. Don’t rush the rising process.
• Even baking: To ensure even baking, rotate the pan halfway through the baking time.
• Grease generously: Be sure to grease the pan well to prevent the coffee cake from sticking.
• Customize your toppings: Don’t be afraid to experiment with different toppings. Nuts, fruits, and spices can all add unique flavors and textures.

Serving & Storage Suggestions

Serve the coffee cake warm, cut into squares. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. A warm cup of coffee or tea is the perfect accompaniment.

Store leftover coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap the coffee cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm in a 350°F (175°C) oven for 10-15 minutes. You can also reheat individual slices in the microwave.

Nutritional Information

Note: Nutritional information is an estimate and will vary depending on specific ingredients and toppings used.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	10g	15%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	150mg	7%
Total Carbohydrate	35g	12%
Dietary Fiber	1g	4%
Sugars	10g	–
Protein	5g	10%

Variations & Substitutions

• Dairy-Free: Substitute the milk with almond milk or soy milk. Use a dairy-free butter alternative for the lard or butter.
• Gluten-Free: Use a gluten-free all-purpose flour blend. You may need to adjust the amount of flour depending on the blend you use.
• Vegan: In addition to dairy-free substitutions, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water). Let it sit for 5 minutes to thicken before adding it to the dough.
• Spiced Coffee Cake: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves to the dough for a warm, spiced flavor.
• Citrus Zest: Add the zest of one lemon or orange to the dough for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes! The dough can be kept in the refrigerator for up to 3 days. This slow fermentation can even improve the flavor. Just be sure to bring it to room temperature before using.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to proof the active dry yeast in warm water first. Follow the package instructions for proofing.

Q: My dough isn’t rising. What could be the problem?
A: The most common cause is that the liquid was too hot and killed the yeast. Make sure the milk mixture is lukewarm, not hot. Also, check the expiration date on your yeast.

Q: Can I freeze the baked coffee cake?
A: Absolutely! Wrap the coffee cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: What toppings work best with this dough?
A: The possibilities are endless! Crumb toppings, streusels, fruit fillings, and glazes all work well. See the recipe links provided for some excellent suggestions.

Final Thoughts

This coffee cake dough is more than just a recipe; it’s a connection to a simpler time, a taste of heritage, and a blank canvas for your own culinary creativity. Don’t be afraid to experiment with different toppings and flavors to create your own signature coffee cake. Share it with friends and family, and let the warmth and aroma fill your home with joy. I hope you enjoy this little piece of East Perry County history as much as I do.