Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.
Scald 2 cups (500ml) milk; add 1/2 cup sugar, butter and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.
Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 20x30cm pan.
Put 1 1/2 cup sugar into heavy frypan and brown, stirring all the time. Add 3 cups (750ml) water. Cook until sugar is dissolved. Stir together 3 tablespoons flour and 3/4 cup (190ml) milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.
Mix 1 cup flour, 65g butter, 1 tablespoon sugar and cinnamon until crumbly. Sprinkle mixture over coffee cake.
Bake at 180 degrees C for 25 minutes, or until golden brown.