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Sugar Crunch Coffeecake
1 cup light-brown sugar, packed
1 teasp. sugar
2 cups sifted all-purpose flour
3 tablesp. flour
1 teasp. cinnamon
2 1/2 teasp. double-acting baking powder
3 tablesp. butter or margarine
1/2 teasp. salt
1 cup coarsely cut walnuts
1/2 cup shortening
1/2 pkg. active dry, or 1/2 cake, yeast
1/2 cup granulated sugar
1 egg, unbeaten
1/4 cup warm (not hot), or lukewarm, water
1/4 cup milk
1. Start heating oven to 350° F.
2. Make filling as follows: In small bowl, combine brown sugar, 3 tablesp. flour, cinnamon. With pastry blender or 2 knives, used scissor-fashion, cut in butter until well blended; stir-in nuts; set aside.
3. In small bowl, sprinkle or crumble yeast onto warm water (use lukewarm water for cake yeast) ; add 1 teasp. sugar; then stir until yeast is dissolved.
4. Meanwhile. sift 2 cups flour with baking powder, salt.
5. In large electric-mixer bowl, with mixer at medium speed (or in large bowl, with wooden spoon)- mix shortening, 1/2 cup sugar, and egg until smooth. Add half of flour mixture; beat well. Add yeast mixture. milk, rest of flour mixture. beating smooth after each addition.
6. In greased 9" round layer pan or 9" x 9" x 2" pan. spread half of batter; sprinkle with half of filling. Drop small spoonfuls of remaining batter evenly over filling; spread batter very carefully so it covers filling. Sprinkle remaining filling over top of cake. Bake 40 to 50 min., or until cake tests done with cake tester.
Serve warm with coffee for dessert in the living room.
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