Cinnamon Cake
Product Description
This recipe is taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.
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Cinnamon Cake
1 cake FLEISCHMANN'S YEAST
1/2 cup milk, scalded and cooled
1 tablespoonful sugar
1 egg
1/2 cup light brown sugar
2 tablespoonfuls butter
2 cups sifted flour
1/4 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in the lukewarm milk. Add three-fourths cup flour to make sponge. Beat well, cover and let rise forty-five minutes in a moderately warm place. Add butter and sugar creamed, egg well-beaten, about one and one-fourth cups flour, or sufficient to make a soft dough, and the salt. Knead lightly, place in greased bowl. Cover and let rise in a warm place about two hours, or until double in bulk. Roll one-half inch thick and place in well-greased pan and let rise until light. Cut across top with sharp knife, brush with egg, sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven.
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Cinnamon Cake
1 cake FLEISCHMANN'S YEAST
1/2 cup milk, scalded and cooled
1 tablespoonful sugar
1 egg
1/2 cup light brown sugar
2 tablespoonfuls butter
2 cups sifted flour
1/4 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in the lukewarm milk. Add three-fourths cup flour to make sponge. Beat well, cover and let rise forty-five minutes in a moderately warm place. Add butter and sugar creamed, egg well-beaten, about one and one-fourth cups flour, or sufficient to make a soft dough, and the salt. Knead lightly, place in greased bowl. Cover and let rise in a warm place about two hours, or until double in bulk. Roll one-half inch thick and place in well-greased pan and let rise until light. Cut across top with sharp knife, brush with egg, sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven.
