March 2, 2006
Cairo Butter-top Coffeecake
An old local favorite, butter-top coffee cake brings fond
memories to many from Cairo, Illinois. 'Buttertop' was made at a Cairo
bakery called Eddie's. This version was submitted
by Ginger Johnson. Many believe they have THE original butter-top
recipe. Send all butter-top recipes to firstname.lastname@example.org.
Submitted by Ginger Johnson
An old family favorite, butter-top makes a wonderful snack,
breakfast or dessert. This recipe makes one large loaf or 2 mini
loaves for gift giving. The bread also freezes well. Freeze on a
plate 6 hours, wrap frozen loaf in heavy duty aluminum foil and
return to the freezer for up to six months.
2 cakes of yeast
1 cup warm water
¾ cup canola oil
¾ cup granulated sugar
1 tsp. salt
1 cup boiling water
2 large eggs
6 cups unsifted all-purpose flour
Dissolve yeast in warm water. Let stand. Mix oil, sugar, salt,
boiling water and eggs until well blended, using mixer with
regular flat beater. Add dissolved yeast to mixture and blend.
Gradually add flour, blend well after each addition, scraping
sides often. Mixture will resemble sticky pizza dough. Put bowl
of dough in refrigerator and let rise overnight, lightly
Next morning scrape sides of bowl and divide dough in half (I
use a little oil on my hands to separate). Put half of the dough
in a 13" x 9" non-stick, or lightly oiled, baking pan,
spreading dough to the edges. Repeat with remaining dough and put
in second pan. (Or you may use four 9" x 9" pans.) Let
coffeecake dough rise in a warm place about 20 to 30 minutes,
depending on how thick you like it. I think ¾" to
1" is about right. Meanwhile, make butter-top topping as
1 one lb. box powdered sugar
2 sticks margarine (softened)*
2 large eggs
6 tablespoons Coffeemate non-dairy creamer**
1 teaspoon vanilla
½ teaspoon salt
Beat margarine, eggs, creamer, vanilla and salt until well
blended. Gradually add powdered sugar and blend until smooth.
Drop evenly by spoonfuls, lightly on top of raised dough. Spread
gently to cover dough. Be sure to spread to edges of dough.
Bake in pre-heated oven 325 degrees for 40 minutes, until
golden brown. Makes two 9" x 13"" coffee cakes or
four 9" x 9" cakes.
* The original recipe
called for Miracle Whipped margarine, which I have not been able
to find anymore.
** I use Albertson's
brand non-dairy creamer, because it does not contain