Angie’s Coffee Cake

Name: Angie’s Coffee Cake
Yield: 3 coffee cakes, each 9 × 13 inches
Ingredients: ½ cup fresh lemon juice (2 or 3 lemons); ½ cup fresh lemon juice (2 or 3 lemons); 1 egg, separated; 2 cups (4 sticks) unsalted butter, at room temperature, plus extra for greasing the pans; 2 cups brown sugar; 2 cups shelled pecans, coarsely chopped; 3 cups coarsely chopped dates; 1 tablespoon ground cinnamon; 2¼ cups confectioners’ sugar; 2 tablespoons warm honey; 2 whole eggs; 1¼ cups solid vegetable shortening; 1 teaspoon salt; 4 cups unbleached (all-purpose) flour; 3 tablespoons granulated sugar; 1 cup lukewarm milk (105° to 115°F); 1 package active dry yeast

Preparation info

3
coffee cakes, each 9 × 13 inches

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

1 package active dry yeast
1 cup lukewarm milk (105° to 115°F)
3

Dessert
Vegetarian

Method

Dissolve the yeast in the lukewarm milk in a small bowl. Stir in the granulated sugar and let stand for 10 minutes.
Sift the flour and salt together. Cut in the vegetable shortening until the mixture resembles rolled oats. Stir in the milk and yeast mixture. Beat the whole eggs and the egg yolk together and stir gently but thoroughly into the dough. Cover with