Raised Coffee Cake (Streussel Cake)
Recipe No. 24 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Breads · Cake
Recipe No. 24 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Roll 32 to 36 pounds basic sweet dough into sheet approximately ½ inch thick. Place on baking sheet pans. Combine 2 pounds (one No. 56 dipper) granulated sugar, 1 pound (½ No. 56 dipper) butter, 1 pound (½ No. 56 dipper) shortening and ½ ounce (one mess kit spoon) salt for streussel mixture; mix well. Add 6 ounces (eight mess kit spoons) honey or sirup and 3 pounds (three No. 56 dippers) sifted flour; stir until a crumb-like mixture is obtained. Sprinkle mixture over dough in baking pans. Bake in hot oven (400° F.) about 30 minutes.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 24, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.