2 c. all-purpose flour
1 pkg. active dry yeast
1/2 c. milk
6 tbsp. butter
1/4 c. sugar
1/2 tsp. salt
1 egg
2/3 c. jam or preserves
Streusel Nut Topping

In large mixer bowl combine 1 cup of the flour and the yeast. Heat milk, butter, sugar and salt just until warm (115 to 120 degrees), stirring to melt butter. Add to mixture in bowl; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Spread in two greased 8" x 1 1/2" round baking pans. Cover; let rise until double (about 1 hour). Carefully make holes at 2" intervals in the raised dough. Fill depressions with jam or preserves. Spread half of the Streusel Nut Topping over top of each cake. Bake at 350 degrees for 25 to 30 minutes. Makes 2.

Streusel Nut Topping: Combine 1/2 cup all-purpose flour and 1/3 cup packed brown sugar. Cut in 1/4 cup butter until crumbly. Add 1/4 cup chopped walnuts and 1 teaspoon vanilla; mix.