German Coffee Cake

Three pints of flour, one pint of milk, one cake of Fleischmann's compressed yeast, three eggs, one cup of sugar, one cup of butter, one level teaspoonful of salt. Scald the milk and let cool to blood heat; add the yeast and salt and half the flour. Beat until full of air bubbles, cover and put into a warm place (about 75°) until double in bulk. Then add the butter, softened, the sugar, eggs, and balance of the flour. Beat twenty minutes and let rise again, then pour into flat buttered pans. Cover liberally with a mixture of buttered bread crumbs, sugar and cinnamon. Let it rise again until double its bulk and bake in a moderate oven.

Quick Coffee Cake

One pint of sifted flour, four level tea-spoonfuls of baking powder, one-quarter cup of butter, two eggs, one-third cup of sugar, one half teaspoonful of salt, about three-quarters cup of milk. Sift together the flour, salt, sugar and baking powder and rub into them thoroughly the butter. Beat the eggs until frothy, add the milk to them and pour over the dry materials. Now with a knife or spoon, stir quickly to a smooth batter. Do not give one stroke more than is necessary to mix thoroughly. Turn into a flat, buttered pan. Cover with a mixture of one tablespoonful of sugar and one level teaspoonful of cinnamon. Bake about twenty-five minutes in a quick oven.