This recipe is baked in an angel food cake pan. Make and serve for a special occasion, or “just because” when you want a delicious treat!

2 cups of lukewarm water

4 teaspoons bulk yeast (or two packets of yeast)

1/2 cup of sugar

1 teaspoon salt

1/2 cup canola oil (or other cooking oil)

2 eggs

5-6 cups flour (I like to use 1-2 cups whole wheat and the rest white flour)

6 tablespoons butter (melted)

1 cup of sugar

2 to 3 teaspoons of cinnamon

Dissolve yeast in warm water. Let sit for a couple of minutes. Add the sugar, salt and cooking oil. Beat the eggs. Add 1 cup of flour and stir until smooth. Add 2 more cups of flour and stir until smooth. Add the remaining flour, enough to make a slightly sticky dough.

Let the dough rest for 20 minutes.

While the dough rests, grease the angel food cake pan. Mix the sugar and cinnamon. Melt the butter.

Cut pieces of dough the size of a small egg. Roll the dough between your palms so that it is smooth. Go through the melted butter. Coat in cinnamon and sugar. Place in bottom of angel food cake pan. Do not pack the dough balls too tightly into the pan. They need room to get up. Cover the bottom of the pan, then add more layers until all the batter is used.

Let rise in a warm place for 45 minutes.

Bake in a 350 degree Fahrenheit oven for 40 minutes or until golden brown.

Let cool 10 to 15 minutes. Turn the coffee cake into a large cake plate.

To serve, use a fork to separate the pieces of the coffee cake.