The Cinnamon Coffee Cake recipe which appeared Thursday, Oct. 9, should be cooled on a wire rack. CINNAMON COFFEE CAKE (10-inch tube pan) 2 packages dry yeast 1/4 cup warm water 1 cup milk made with instant nonfat dry milk and warm water 1/4 cup butter, room temperature 1/2 cup sugar 1 teaspoon salt 2 eggs, beaten 2 tablespoons grated lemon rind 5 cups bread flour, about Melted butter 3/4 cup sugar 2 tablespoons cinnamon 1 cup chopped walnuts 1 1/2 cups raisins or 3/4 cup currants

Dissolve yeast in warm water in large mixing bowl. Add milk, butter, sugar, salt, eggs and lemon rind. Add flour gradually, using mixer and dough hook or wooden spoon until a soft dough forms and the sides of the bowl are cleaned. Turn out onto lightly floured board and knead until satiny smooth. Shape dough into smooth ball and place in greased bowl, turning to coat dough on all sides. Cover with towel; let rise in warm place until doubled in bulk, about 2 hours.

Punch down. Grease a large tube pan very well with butter. Form small balls of dough slightly larger than a walnut. Dip each ball in melted butter, then in cinnamon-sugar mixture. Place in pan, alternating spaces in layers. Sprinkle with nuts and raisins or cuurrants between the layers. Bake at 375 degrees for about 30 minutes, until golden. Remove from pan and cool on wire rack.