2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
2/3 cup unsalted butter, softened
2 tablespoons active dry yeast
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
(optional)
1 cup whole milk
1 tablespoon freshly squeezed lemon juice
2 eggs, beaten
1/3 cup chopped pecans or walnuts or grated coconut
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
2/3 cup unsalted butter, softened
2 tablespoons active dry yeast
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
(optional)
1 cup whole milk
1 tablespoon freshly squeezed lemon juice
2 eggs, beaten
1/3 cup chopped pecans or walnuts or grated coconut
Mix the flour, sugar, and salt
Add the softened butter, cut into small pieces, and mix until a coarse crumb forms
Reserve 1/2 cup of this mixture
Add the yeast, baking soda, and spices to the remaining mixture and mix well
Mix in the milk with the lemon juice and eggs
Mix well
Pour into two round pans, greased and floured, of 20-22 cm diameter
Mix the reserved crumb mixture with the pecans or walnuts or grated coconut
Sprinkle over the cakes
Bake in a moderate oven (190°C) for about 25 minutes or until a toothpick inserted comes out clean
Serve warm, slice into 12 portions each, and deself
Unmold, let cool on a wire rack
Wrap in plastic wrap, remove air, and freeze
To reheat, transfer to the refrigerator overnight and bake in a preheated oven until warmed through
