Soften 1 cake of yeast in 1/4 cup water.

Combine in mixing bowl:

2 3/4 c. flour
1 tsp. salt

Cut in:

1/2 c. butter until particles are fine

Add:

1/2 c. sour cream
2 unbeaten eggs
Softened yeast

Mix to form a dough. Cover and chill 2 hours.

Combine:

1 c. sugar
2 tsp. cinnamon

Sprinkle 2 tablespoon on rolling surface.

Roll out dough half at a time in 12 x 8 rectangle. Sprinkle with 2 tablespoons sugar-cinnamon mixture. Fold in half. Repeat rolling and folding 2 more times. Add sugar-cinnamon as necessary. Roll out again.

Sprinkle 1 tablespoon bread crumbs down center third of rectangle. Place half of filling over crumbs. Sprinkle with 1 tablespoon bread crumbs and dot with butter. Fold one side over filling and then the opposite side to overlap. Seal edges.

Place seam side up on greased cookie sheet. Make deep diagonal slashes across top about 3 inches apart to within 1/2 inch of edges. Let rise in warm place about 30 minutes. Bake at 350 degrees for 30 to 35 minutes until golden brown. Makes 2 coffee cakes.

APPLE FILLING:

Drain 1 can pie sliced apples. Combine with 1/2 cup sugar, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg. Fresh apples may also be used.