Growing up, my Christmas breakfast memories are of two distinctly different traditions. When we stayed in New York, a traditional Jewish breakfast (Dad’s Jewish and we can’t keep our hands off this breakfast either) of bagels, smoked/baked salmon, cream cheese and the works of thinly sliced red onions and tomatoes. If we weren’t in NY we were in my mom’s hometown of a suburb outside of Cincinnati, Ohio with her family. Christmas morning meant one thing…a table full of my grandmother’s baked creations rounded out with eggs (which I despised) and bacon or sausage. Her breakfast cakes were almost always yeast based and this was one was of her mainstays and a recipe that came from her mother. The cake itself is not very sweet, it gets that from the topping. My grandmother started making it with shortening (a sign of the 1950’s), I brought it back to it’s butter roots. – testkitchenette
MAKES 8-12 SLICES
- 1/4 cup butter, softened
- 1/4 cup plus 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup warm water
- 1 packet dry yeast
- 1/2 cup milk, scalded and cooled to warm
- 1 beaten egg, room temperature
- 3 1/2 to 4 cups all purpose flour (I have used whole wheat pastry flour with great results)
- 1/3 cup sugar
- 1/2 cup flour
- 3 tablespoons butter
- 1 teaspoon cinnamon
- pinches salt
- Preheat oven to 375 F and grease two 8 or 9 inch caked pans with butter. Dissolve the packet of yeast in the water with the 1 teaspoon of sugar in a measuring cup.
- Cream the butter and remaining 1/4 c. sugar, and salt together in a large bowl. Add the yeast, water, and sugar mixture and 2 cups of flour.
- Add the scalded milk and egg. Then add the rest of the flour and mix or knead well.
- Cover with a towel and let rise for 20 minutes. Put into the refrigerator and let rise until doubled. Distribute between 2 8 or 9 inch greased cake pans.
- Make streusel topping. Combine sugar, flour, butter, salt, and cinnamon together with your hands, two forks, or pastry blender till crumbly. Divide between the cake pans. Bake for 30 to 35 minutes.