INGREDIENTS

INSTRUCTIONS

This coffee cake consists of balls of coffee cake dough made in a
round tube cake-pan with nuts, cinnamon and a syrup-like glaze on the
outside. This recipe is not a quick one. It uses yeast in the dough
and that means a 2 1/2 to 3 hours spent in raising the dough. It is a
good recipe for a lazy Saturday or Sunday. I always double the recipe
to make two. One for the freezer and one for afternoon coffee.
Regards, June Meyer.  Mix sour cream, sugar, salt and yeast. Stir until
yeast dissolves. Add  eggs, softened butter and half the flour. Mix
well and add rest of  flour. Turn dough out on floured board and knead
until smooth for  about 10 to 15 minutes. Place in greased bowl. Cover
and let rise in  warm place until double in bulk for about 1 1/2 to 2
hours. Punch  dough down. Turn over and let rise again for 45 minutes.
After second  rising, form into walnut-sized balls. Melt butter in
small cup. Dip  each ball in melted butter and roll in sugar and walnut
and cinnamon  mixture. Place in layers in 10-inch greased tube pan.
Sprinkle any  remaining sugar-nut mixture or melted butter over the top
layer of  balls. Cover pan with waxed paper and towel and let dough
rise again  45 minutes. Bake 40 to 50 minutes at 375 degrees or until
golden  brown. Run spatula around sides of coffee cake, and invert onto
plate. To serve, break coffee cake apart with two forks.  If you try
one of my recipes please tell me what you think. E-Mail me  at:
june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96  Date:
Tue, 26 Nov 1996 22:50:04 -0500  From:    Walt Gray
<waltgray@MNSINC.COM>

A Message from our Provider:

“Don’t wait for six strong men to take you to church.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6263
Calories From Fat: 2826
Total Fat: 324.7g
Cholesterol: 935.2mg
Sodium: 3470.3mg
Potassium: 1719mg
Carbohydrates: 756g
Fiber: 24.4g
Sugar: 311.3g
Protein: 100.9g