Nana’s Yeast Coffee Cake

6-7 cups flour

1 lb butter

8 oz whipping cream

8 oz sour cream

3 eggs

8 Tbs sugar

2 pkg. Yeast

1 tsp vanilla

1/2 cup Milk

1 tsp salt

Melt ½ lb Butter in milk. Put flour in large bowl, make a well in the center. Add slightly beaten eggs, sugar, sour cream, whipping cream, melted butter and milk. Add yeast which has been dissolved in 1/4 cup lukewarm water. Knead all together until all ingredients are incorporated. Knead until dough is smooth and forms into a ball. Place covered in a warm place to rise. Let rise until doubled in size.

Divide dough into 3 parts. Roll into a 12x18" rectangle to about ½" thick. Spread generously with melted butter, then spread with pineapple marmalade, over the jam sprinkle generously with mixture and cinnamon and sugar and cover with crushed pecans and raisins.

Roll into a log and place in a semi-circle on a greased baking sheet. Sprinkle lightly with a mixture of cinnamon and sugar.

Bake in 325 oven for about 35-40 minutes. Cool, dust with powdered sugar.