Coffee Cake

This makes an excellent breakfast, or adds a sweet flavor to lunch or supper.

INGREDIENTS

1 package dry yeast

2 tablespoons sugar

1/4 cup warm water

1/3 cup sour cream

1/4 cup cold milk

1 large egg

1 teaspoon vanilla

3 cups flour

1/4 cup butter

1/2 teaspoon salt

Filling

2 tablespoons melted butter

1/2 cup light brown sugar

1/2 cups raisins or dates, cut in 1-inch pieces

1/2 cup pecans

1 teaspoon cinnamon

To make the dough, dissolve the yeast and half the sugar in warm water in a 2-cup liquid measure. Let stand until foamy. Whisk together the sour cream, milk, egg, and vanilla extract and add to the yeast mixture.

Use metal blade to process flour, butter, salt and remaining sugar for 10 seconds. With machine running, add liquid ingredients through feed tube in steady stream as fast as flour absorbs them. After dough cleans inside of work bowl, continue processing 40 seconds more to knead it.

Shape dough into ball and place it in lightly floured plastic food storage bag. Squeeze out air and close top with wire twist. Let rise in warm place until double, about 1 hour.

Roll dough on lightly floured surface to rectangle about 20 inches long and 12 inches wide. Brush with melted butter. With remaining butter, brush inside of 9x13-inch pan.

To make filling, use metal blade to process sugar, dates or raisins, pecans, and cinnamon until coarsely chopped, about 45 seconds. Spread filling over dough. Roll dough up, jelly-roll fashion, from long side. Use sharp knife to cut rolled dough into 3/4-inch slices. Place slices in pan, cut sides up, and let rise until doubled.

Preheat oven to 375°F and bake coffee cake until golden and bubbly, about 20 to 25 minutes.