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Sourdough Coffee Cake

Batter

Topping

Glaze

Preheat a 12 inch Dutch Oven.

Batter: Combine all the batter ingredients and mix well.

Topping: Combine all of the topping ingredients and mix well.

Pour half the batter into the Dutch Oven and sprinkle half of the topping over the batter.

Pour in the rest of the batter and sprinkle with the rest of the topping.

Bake: 350° F for about 30 minutes. Use 8 to 10 briquettes under the kettle and 12 to 15 on the lid.

Glaze: Combine all of the ingredients and BOIL for 5 minutes. Pour over the top of the hot coffee cake.

Hint: We prefer the coffee cake without the sweet glaze.

FROM THE KITCHEN OF: Lynn Mantz-Powers