Instructions: To make the Sweet Dough: Crumble one cake of yeast into the warmed milk and stir; add sugar. Stir in salt, butter, eggs, and 2 1/4 cups sifted all purpose flour. Beat well until elastic. Now add the remaining 1 cup of sifted flour and work in well. If the dough is still sticky (and it probably will be) add more flour, up to an additional cup. The dough should be soft but easy to handle. Turn the dough out onto a lightly floured board and knead until smooth, shiny and elastic. Put in a well-buttered bowl; turn the dough upside down so that the buttery side from the bottom of the bowl is now on the top. Cover with a clean kitchen towel and let rise in a warm place until doubled in bulk. Then punch the dough down and knead for about half a minute.

Streusel Topping: Blend all the streusel ingredients well, using a fork.

To shape the coffee cake: Press the dough evenly into a greased 9" square pan. Sprinkle evenly with Streusel Topping, then with fingertips make dents all over the top, pressing to the bottom of the pan to distribute the topping evenly. Cover the pan and let rise until doubled, about 45 minutes.

Bake in a moderate (375 degree) oven for 25-35 minutes, or until browned.

Remove from pan and cook on rack.

Thin Confectioners Sugar Icing: Stir the light cream into the sifted confectioners sugar until smooth. Drizzle the icing over the coffee cake.

Makes one 9" square coffee cake.

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