Classic Cinnamon Yeast Coffee Cake

• 1/4 cup butter, softened
• 1/4 cup plus 1 teaspoon sugar, divided
• 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 for streusel topping
• 1/2 cup flour for streusel topping
• 3 tablespoons butter for streusel topping
• 1 teaspoon cinnamon for streusel topping
• Pinch salt for streusel topping

1. Grease two 8-inch cake pans with butter.
2. Dissolve the packet of yeast in the water with the 1 teaspoon of sugar in a measuring cup.
3. 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.
4. Add the scalded milk and egg. Then add the rest of the flour and mix or knead well.
5. Cover with a towel and let rise for 20 minutes. Put into the refrigerator and let rise until doubled, about three hours.
6. Preheat the oven to 375 F. Distribute the dough between the two prepared greased cake pans, being sure to press the dough all the way out to the corner of the pan.
7. Make streusel topping. Combine sugar, flour, butter, salt, and cinnamon together with your hands, two forks, or pastry blender until crumbly. Divide between the cakes pans, covering the cakes evenly. Bake for 30 to 35 minutes.

butter, sugar, salt, water, yeast, milk, egg, flour, sugar, flour, butter, cinnamon for, salt

Taken from food52.com/recipes/8105-classic-cinnamon-yeast-coffee-cake (may not work)