Working in a school, there are often snacks or treats around at faculty meetings and in our small devotion groups. They are almost always either doughnuts or store bought snack cakes. The doughnuts vary in quality. I hate Krispy Kremes with a passion, but if we're lucky someone will stop by Donut Delight. They make the best doughnuts in St.Louis, especially apple fritters. I refuse to eat the Little Debbie cakes that kids insist on bringing to small group. I find a twisted sense of humor in reading the ingredient list and nutritional information to the kids while they're joyfully cramming swiss cake rolls in their mouths.
This past week I volunteered to bring food to our morning faculty meeting, and I decided to use the opportunity to introduce my coworkers to a long time tradition in my family - home made coffee cake. One of my earliest memories of my Grandma Lorenz is the baked goods that were always at her house. Cookies, rolls, bread, and especially coffee cake. I'm embarrassed to admit that this was the first time that I've ever used her recipe myself. The family cook book has a basic coffee cake dough recipe that can be topped with just about anything. One batch is enough for about 4 coffee cakes at 11x14 inches each. You can also use this dough to make her amazing pineapple cinnamon rolls (which I did). One coffee cake's worth of dough will make 8-10 rolls.
Once the dough has been kneaded, it needs to sit and rise for about an hour (or until it doubles in size). I dusted the counter with flour and covered the dough with a damp towel.
Once it has risen, you need to divide the dough and roll it out. I try to roll it to about 1/4" thickness. I placed it in greased baking pans and pressed around the edges to create a crust. You then let the dough rise again until it has doubled in thickness. This took about 45 minutes. If you are using a fruit topping, then you can put on the fruit and crumb topping after it is done with the second rise. If you are making Peanut Butter coffee cake, then you would poke a bunch of holes with a fork to prevent large air bubbles from forming.
At this point you can put the coffee cakes into the oven. The recipe is rather vague about baking time saying only, "bake until done". Mine were in there for about 30-35 minutes.
The finished product. Peach is on the left and Peanut Butter is on the right. I spread the peanut butter topping on the cake after it had cooled. Cut into 1.5" strips and demolish them with coffee or elderberry tea.
To make pineapple cinnamon rolls, roll the dough out the same way that you would for coffee cake. Brush some melted butter onto the dough and sprinkle liberally with cinnamon and sugar. Use a pizza cutter to cut the dough into 1.5" strips and roll them up. Pinch the end smooth.
Once the rolls are rolled up, they need to sit and rise for about 45 minutes. I scooted them closer together on the pan, and spooned the pineapple topping over them. Bake them for 35-45 minutes, depending on how thick they are.
It's hard to tell in the picture, but after the rolls come out of the oven and have cooled down, I poured a simple powdered sugar glaze over them. Delicious for breakfast, lunch, supper, snack, in the car, in the shower, middle of the night...