Greeting's !!

10 inch tube pan
1 cup of sour cream
1/2 cup melted butter (no margarine)
1/2 cup sugar
1 tsp. salt
2 cakes yeast
3 eggs
4 1/2 cups of flour

Mixture to roll dough in
1/2 cup of soft butter melted
1 cup chopped walnuts
1 cup sugar
1 tsp. cinnamon

Mix sour cream, sugar, salt and yeast. Stir until
yeast dissolves. Add eggs, softened butter and
half the flour. Mix well and add rest of flour.
Turn dough out on floured board and knead until
smooth for about 10 to 15 minutes. Place in
greased bowl. Cover and let rise in warm place
until double in bulk for about 1 1/2 to 2 hours.
Punch dough down. Turn over and let rise again
for 45 minutes.

After second rising, form into walnut-sized balls.
Melt butter in small cup. Dip each ball in melted
butter and roll in sugar and walnut and cinnamon
mixture. Place in layers in 10-inch greased tube
pan. Sprinkle any remaining sugar-nut mixture or
melted butter over the top layer of balls.

Cover pan with waxed paper and towel and let dough
rise again 45 minutes. Bake 40 to 50 minutes at 375
degrees or until golden brown. Run spatula around
sides of coffee cake, and invert onto plate.
To serve, break coffee cake apart with two forks.

3 cups flour
1/4 cup of warm water
1 pkg. of yeast or 2 1/2 tsp. granulated yeast
1/2 stick of butter
3/4 cup scalded milk
3 Tbl. sugar
1 lemon's zest, grated
1/4 tsp salt
4 egg yolks

Heat milk to scalding, then add butter and 1 1/2
Tbs. of sugar, stir well until butter and sugar
are dissolved.

In small bowl, add yeast to water, with the other
1 1/2 Tbl. of sugar. Put 2 cups of flour in large
bowl and add cooled milk, yeast mixture, lemon
zest, eggs and salt. Beat well.

Add the additional flour and work until dough
comes away from sides of the bowl. Dough should
be very soft and sticky. (If too thick, add a
few teaspoons of warm water). Cover and let rise
till double in bulk. This recipe will make 3 nine
inch cake pans of Kuchen.

When dough is ready, grease pan generously with
butter, do not flour. Put a third of the dough
in each pan, butter your hands, (otherwise the
dough will stick to your hands). Using your
fingers push dough to outer edges of pan, the
dough will not want to stay there, but as you
push into the dough, it will remain in place.
Cover the dough of each cake with 1/3 of the
Topping.

Let rise for another 1/2 hour. Bake at 350
degrees for 30 to 35 minute or until sides
and bottom are golden brown.

Topping:
2/3 cup sugar
1 1/3 cups flour
1 1/2 Tbl cinnamon
1/2 lb. of butter or 2 sticks at room temperature

Cut the butter into the flour and sugar,
cinnamon mix by using a wire pastry blender,
as though you were making pie dough. Will be
crumbly.

We often double this recipe and make 6 or more.
They freeze well and are nice to share.

Makes 3 cakes.