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German Streusel Coffee Cake

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      Title: GERMAN STREUSEL COFFEE CAKE
 Categories: Appetizers, German
      Yield: 1 Coff. cake
 
    1/2 c  Milk
      2 tb Sugar
    1/4 c  Butter (or marg.)
      1 ts Salt
      1 pk Yeast, dry
     14 c  Water; very warm
      1    Egg
      2 c  Flour, all-purpose; approx.
    1/2 c  Flour, all-purpose
    1/2 c  Sugar
      1 ts Cinnamon, ground
    1/4 c  Butter (or marg.)
 
  Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter,
  and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup
  very warm water; add yeast mixture and egg to milk mixture and stir
  well. Add 2 to 2-1/4 cups flour gradually, beating well after each
  addition. Cover and let rise until doubled in bulk (about 1 hour).
  Spread in a greased 13x9x2" pan.
  
  Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a
  fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the
  mixture in pan. Let rise until doubled in bulk (30 to 45 minutes).
  Bake at 375 degrees for 20 to 25 minutes.
  
  SOURCE: Southern Living Magazine, February 1973.
 
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