b'5.CUT THE LOG DOWN 6.SPREAD OPEN THETHE MIDDLE, GOING ONLY CUTPORTIONSOTHATHALFWAYTHROUGH. THE LAYERS OF FILLINGLEAVE 2 INCHES ON EACH ARE SHOWING.ENDUNCUT.AFTERCUTTING, PULL THE LOGOUTTOTHESIDES.7.PLACE THE COFFEE CAKE ON APARCHMENT PAPER LINED COOKIE SHEET. COVERWITH A DAMP TOWEL AND LET RISE IN A WARM PLACE UNTIL IT HAS DOUBLED, ABOUT1 HOUR. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSEDINTO DOUGH LEAVES ADENT. ) PLACE INTO THE OVEN AND BAKE FOR 15 MINUTES OR UNTIL GOLDEN BROWN.LET IT COOL ON THE PAN. ONCE IT HAS COOLED, COVER THE ENTIRE COFFEE CAKEWITH WARM BUTTERSCOTCH ROLL ICING. ( RECIPE FOUND ON PAGE 279 )MAKES 3 TO 4 COFFEE CAKES.APPLE PAN DOWDY FILLINGCOMBINE APPLES, CINNAMON, FLOUR, SALT, AND SUGAR AND BLEND THOROUGHLY.ADD RAISINS AND BLEND IN.23'