4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
1/4 cup sugar
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. cinnamon
2/3 cup milk – warm to 120 degrees (use your microwave)
For the cinnamon goodness:
3 Tbsp. butter, softened
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1 cup powdered sugar
1 to 4 Tbsp. milk
1 Tbsp. butter, melted
1/2 tsp. vanilla
"Whisk all the dry coffee cake ingredients together in a large bowl. Add the egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8 baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 minutes. Meanwhile, let's make the cinnamon goodness.
Mix together the butter, brown sugar and cinnamon in a large cereal bowl or 4 cup measuring cup. You can use a fork to squish the butter into the brown sugar until it forms clumps. After the 10 minute rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.
Now, place the baking pan or pie dish in a COLD OVEN (no preheating here!). Set it for 350 degrees and bake for 25 to 35 minutes or until a toothpick poked into the center comes out clean. Remember, NO preheating. Placing this is in a cold oven allows it to rise with the increase in heat in the oven. It really does work. Not only does it save you time, it saves energy too. No wasting 10 minutes worth of energy to get the oven up to temp. Nifty huh?
When your coffee cake is done, let it cool for 10 to 15 minutes. Cover with the sugar glaze. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.
To make dairy free: just replace the butter with either dairy free margarine or use butter flavored shortening like Spectrum Naturals. Use dairy free milk (like coconut milk or rice milk or almond milk or a dairy free coffee creamer would be good here!)
Makes 8 to 9 servings depending on how big they are and who gets to them first!" -Kathy