Coffee Cake

Eloda Berkin

1 cake yeast
1/4 cup luke warm water
1 cup scalded milk
2 cup sifted flour
1 egg, beaten
2/3 cup sugar
3/4 tsp. salt
4 tbsp. shortening
sugar
cinnamon

Soften yeast in water. Cook milk, add yeast and half the flour. Beat well and let rise until very light. Add egg, sugar, salt and melted shortening. Mix thoroughly and add remaining flour. Let rise until double in bulk. Pour into shallow greased pans. When light, sprinkle thinly with sugar and cinnamon. Bake in a 350 degree oven for 20 minutes. Serve hot. Makes 2 9-inch cakes.