BUTTER CREAM FROSTING
FOR THE CAKE: Soften yeast in warm water. Beat in 2 tablespoons of the sugar and 1 cup of the flour. Cover and let rise in a warm place until double in size.
This cake is a rich, but not too sweet, yeast coffee cake. In Colonial days it was decorated with a wreath of gilded boxwood sprays or blueberry clusters and leaves. An excellent choice for Sunday brunch, afternoon tea, or between meals snack.
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