- 2-1/4 tsp dry yeast
- 1/3 cup sugar
- 2/3 cup warm milk
- 3-1/2 cups flour
- 1/2 cup melted shortening
- 3 eggs
- 1 tsp salt
- 2 tbsps good shortening
- 1/2 cup brown sugar
- 1-2 tsp cinnamon
- chopped pecans for filling – optional
Dissolve yeast and sugar in milk in mixing bow. Add 1 cup flour and beat until smooth.
Add melted shortening, eggs, salt and rest of flour. Beat well to form a dough.
Put into a greased bowl, cover and let sit 1 hour at room temp
Roll dough out to about 15-20 – spread with shortening. Mix the brown sugar and cinnamon together and sprinkle over the shortening. Add chopped pecans if you wish. Roll up and put onto a parchment or silpat lined sheet and let rise for 1 hour at room temp.
Heat oven to 375 and bake for 25-30 minutes
Let cool completely
- 1 cup confectioners sugar
- 1 tsp vanilla
- 1-2 tbsps milk or more to make a loose frosting
Frost coffee cake and decorate with more pecans and some cherries.