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COFFEE CAKE RECIPES Cherry Coffee Cake
1 (18 oz.) pkg. yellow cake mix, divided
1 cup all-purpose flour
1 (1⁄4 oz.) pkg. active dry yeast
2⁄3 cup warm water
2 eggs, lightly beaten
1 (21 oz.) can cherry pie filling 1⁄3 cup cold butter
Glaze:
1 cup confectioners’ sugar
1 tbls. corn syrup
1 tbls. water
In large mixing bowl, combine
1-1⁄4 cups dry cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9x2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 350º for 35 to 40 minutes or until lightly browned. Cool. Glaze: Combine glaze ingredients; drizzle over coffee cake. Yields 12 servings. Maudie Burden, Centerview, Mo.
Custard Coffee Cake
3-1⁄4 cups Bisquick
5 tbls. sugar
4 tbls. margarine, melted
3⁄4 cup milk
1 (21 oz.) can apple pie filling (other fruit filling may be used)
Topping:
1⁄2 cup sugar
1⁄2 tsp. ground cinnamon
3⁄4 cup sour cream
1 egg
Preheat oven to 375º. Grease 11x9-inch glass baking dish. Mix Bisquick, sugar, margarine and milk. Spread in pan. Pour pie filling over the mixture. Topping: Mix sugar and cinnamon; sprinkle over batter. Mix sour cream and egg; drizzle over top. Bake until edges are light brown, 25 to 30 minutes. Yields 12 to 14 servings. Betty Reynolds, Miami, Okla.
Cinnamon Crumb Coffee Cake
3⁄4 cup butter
1 cup sugar
1 cup sour cream
1⁄2 tsp. salt
2 cups flour
2 eggs
1 tsp. vanilla
1 tsp. baking soda
Topping:
1⁄4 cup white sugar
1 tsp. cinnamon
1⁄3 cup brown sugar
Icing:
1 cup powdered sugar
2 tsp. vanilla
2 tsp. milk
Mix and beat 3⁄4 cup butter and 1 cup sugar. In a separate bowl, combine sour cream, salt, flour, eggs, vanilla and baking soda; mix well. Stir in butter and sugar mixture. Topping: Mix together sugar, cinnamon and brown sugar. Pour 1⁄2 of the batter into ungreased 9x13-inch pan. Top with 1⁄2 of topping mixture. Repeat. Icing: Mix together powdered sugar, vanilla and milk; set aside. Bake cake for 30 minutes at 350º. Remove cake from oven and dribble on icing while cake is still warm.Yields 10 servings, Shelly Rothove, Westphalia, Mo.
Coffee-Cake Muffins
1-1⁄2 cups all-purpose flour
1-1⁄2 tsp. baking powder
1⁄2 tsp. salt
1 egg, beaten
1⁄3 cup butter, softened
1 cup sugar, divided
1⁄2 tsp. baking powder
1⁄4 tsp. nutmeg
Topping:
1⁄4 cup milk
1 tsp. cinnamon
1⁄3 cup butter, melted
Preheat oven to 350º. Grease 12-cup muffin pan. Mix flour, baking powder, salt, 1⁄2 cup sugar and nutmeg in medium size bowl. Beat egg and milk in small bowl. Beat softened butter until light and fluffy. Add flour mixture and egg mixture alternately, mixing with a wooden spoon. Do not over mix. Topping: Mix 1⁄2 cup sugar and cinnamon. Spoon batter into muffin pan until wells are two-thirds full. Bake until brown or 15 minutes. Remove muffins from pan. Dip the tops in butter and then in cinnamon/sugar mix. Place on wire rack. Perfect partner with apple butter. Yields 12 muffins. Katherine Anglen, Joplin, Mo.
Coffee Cake
1 cup oleo
4 eggs
1-3⁄4 cups sugar
1⁄2 tsp. vanilla
3 cups flour
1-1⁄2 tsp. baking powder
1⁄2 tsp. salt
1 (23 oz.) can cherry pie filling
Cream together oleo, eggs and sugar. Add vanilla, flour, baking powder and salt. Pour into 11x9-inch glass baking dish, reserving a couple cups. Spread pie filling on top of cake batter. Drop remainder of batter on filling by spoonfuls. Swirl with knife. Bake at 350º for 35 minutes. Optional: add frosting when warm. Yields 10 servings. Ezra Miller, Clark, Mo.
Overnight Coffee Cake
2 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1⁄2 tsp. salt
2⁄3 cup margarine
1 cup white sugar
1⁄2 cup brown sugar
2 eggs
1 cup buttermilk
Topping:
1⁄2 cup brown sugar
1⁄2 cup pecans, chopped
1 tsp. cinnamon
1 tsp. nutmeg
Sift flour, baking powder, cinnamon and salt; set aside. Cream margarine, sugar and brown sugar. Add eggs and beat well. Add dry ingredients alternately with buttermilk and spread in well greased 9x13-inch pan or casserole dish. Topping: Mix topping ingredients and spread on top of batter. Cover with foil and refrigerate 8 hours. Place in preheated oven at 350º for 45 minutes. Yields 10 to 12 servings. Virginia Leslie, Gunn City, Mo.
Low-Fat Coffee Cake
2 cups flour
1 cup sugar
1⁄2 cup brown sugar, packed
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 cup low fat buttermilk
2⁄3 cup butter buds liquid
1⁄2 cup egg substitute
Topping:
1⁄2 cup brown sugar
1 tsp. cinnamon
Combine first six ingredients. Add buttermilk, butter and egg substitute. Beat on low until moist, then medium for 3 minutes. Spoon into an greased and floured 9x13-inch baking dish. Topping: combine brown sugar and cinnamon; sprinkle over batter. Cover and refrigerate 8 to 12 hours. Bake at 350º for 30 to 35 minutes. Yields 10 servings. Bonnie Strack, Cape Girardeau, Mo.
Good Morning Coffee Cake
2-1⁄3 cups all-purpose flour
1-1⁄3 cups sugar
3⁄4 tsp. salt
3⁄4 cup Crisco
2 tsp. baking powder
3⁄4 cup milk
2 eggs
1 tsp. vanilla
1 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1⁄3 cup lemon juice
2 tsp. cinnamon, divided
1 (29 oz.) can sliced peaches, drained and chopped
1 cup nuts, chopped and divided
Preheat oven to 350º. In large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Reserve one cup crumb mixture. Add baking powder, milk, eggs and vanilla to remaining crumb mixture. Beat on medium for 2 minutes. Spread into greased 9x13-inch pan. Bake 25 minutes or until set. Meanwhile beat cream cheese until fluffy. Gradually beat in condensed milk. Stir in lemon juice, peaches, 1⁄2 cup nuts and 1 tsp. cinnamon. In a medium bowl, combine reserved crumb mixture, cinnamon and nuts and sprinkle evenly on top of cake. Bake 35 minutes or until set. Yields 10 to 12 servings. Esther Yoder, Clark, Mo.
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