NO-KNEAD COFFEE CAKE

NO-KNEAD COFFEE CAKE


Makes 1 coffee cake



2 cups sifted flour

1 package active dry yeast

1/2 cup milk

6 tablespoons CRISCO

5 tablespoons sugar

1/2 teaspoon salt

1 egg

1/3 cup slivered almonds

1 tablespoon butter or margarine





In mixing bowl, combine 1 cup of the flour and yeast.

Heat milk, Crisco, 4 tablespoons sugar, and salt just till warm (115ºF-120ºF), stirring till Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.

Turn into a greased 8 x 1-1/2- or 9 x 1-1/2-inch round baking pan. Sprinkle with nuts and 1 tablespoon sugar. Cover; let rise till almost double in size, about 1 hour. Dot with butter.

Preheat oven to 375ºF; bake for 18 to 20 minutes.