Add all ingredients, in order to your bread maker in order given. I use the 2 pound list to make 3 coffee cakes in 8 or 9 inch cake pans. Stop at the orange line! This is where the filling ingredients start with this recipe book. This is where I stop following directions. Set bread maker to dough cycle and run.
When dough is finished, turn out onto counter while you assemble the ingredients for the next step.
1 cup of chopped walnuts (or whatever you have)
3/4 C of white sugar
1 generous teaspoon of cinnamon
fresh ground nutmeg if you have it around 1 teaspoon
Mix all this in one flat dish such as a pie pan
1/2 C of melted butter in separate pie pan
Grease or spray 8" or 9" cake pan to coat.
Divide dough into 3 equal parts. Cut off pieces a little smaller than golf ball size (about 1 1/4") and roll in palms to form a finger sized length of dough. Dip first in butter to coat and then sugar/nut mix. I like to use tongs, one for butter, one for sugar to handle dough to keep my hands clean for rolling.
Start in center of pan and keep adding pieces until pan is filled.
Cover with cloth and let rise for an hour or so until dough has doubled. Heat oven to 350 degrees F. Put coffee cakes in and bake for around 25 minutes or until center is browned and baked. Rotate pans as needed to bake evenly.
Remove from oven to cool for 5 minutes before turning out of pan to finish cooling on wire rack. Enjoy alone or with butter.
I make mine up the day before and reheat for 10 minutes on Christmas morning on a cookie sheet so we can enjoy a warm treat.
My mom made this coffee cake for bake sales and our family. It is easier than rolling out, filling and cutting dough for traditional cinnamon rolls as well as that it doesn't need frosting to look nice on the table. They are great for gift giving. I hope you enjoy them as much as we do!
