1 pt. milk
1/2 c. sugar
1/2 c. butter
1 tsp. salt
2 eggs
2 cakes yeast, dissolved in 1/4 c. lukewarm water and
1 tbsp. sugar
6 c. flour

TOPPING:

Butter, melted
1/2 c. sugar
1 tsp. cinnamon
1/2 c. nuts, finely chopped

Streusel topping may also be used. 1 c. sugar Dash of salt Dash of cinnamon 1/4 c. butter

Make crumbs and sprinkle on top of buttered coffee cake.

COFFEE CAKE: Scald milk, cool. Add sugar, butter, salt and eggs, unbeaten and 3 cups flour; beat thoroughly. Add yeast and remainder of flour and beat thoroughly. Put on floured board and knead until elastic and smooth. Put into greased bowl and allow to rise until double in bulk. Then put into buttered coffee cake pans to depth desired and allow to rise until double in bulk. Cover top with melted butter and 1/2 cup sugar mixed with 1 teaspoon cinnamon and 1/2 cup finely chopped nuts. Bake at 375 degrees for 30 minutes. If desired, the coffee cake may be all ready to bake and placed in refrigerator overnight and baked in the morning in time for breakfast. Be sure and allow a little time for coffee cake to get to room temperature before baking. Streusel topping may also be used.