Sheet Of Coffee Cake Recipe

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Ingredients for Sheet Of Coffee Cake Recipe

Melt the shortening in the milk, add the sugar and salt, and when lukewarm the yeast, mixed with the lukewarm water and the egg, and stir in the flour.
Enough flour should be added to make a thick batter.
The mixture should be almost stiff enough to knead.
Cut through and turn it over and over with a knife, then cover closely and set aside with the bread dough.
In the morning the mixture should be doubled in bulk.
Cut through and through it, with a knife, and turn it over and over.
Spread it smoothly in a buttered pan (about 10 by 5 inches) and when light (but not quite doubled in bulk) bake about half an hour.
Make a cooked paste with a teaspoon of cornstarch and half a cup of boiling water; spread the top of the cake with the paste, putting it on generously; sprinkle with the almonds, cut in thin slices, and dredge with the sugar, mixed with the cinnamon, and return to the oven grate, to melt the sugar and brown the almonds.
With care this may be reheated.