blueberry buckle coffeecake
Blueberry Buckle Coffeecake
Posted by Becky/Colo at recipegoldmine.com 7/27/2001 9:56 am
One of my favorites and was given to me by a friend. The recipe calls for a 9-inch cake pan, but I prefer to use a 9-inch springform pan.
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 cups fresh blueberries (frozen/thawed
blueberries can be used if you don have fresh)
Crumb topping - recipe follows
Glaze - recipe follows
Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.
Mix flour, sugar, shortening, milk, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in blueberries.
Spread batter in pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings.
Crumb Topping
1/2 cup granulated ugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened
Mix all ingredients until crumbly. Sprinkle over batter.
Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Mix all ingredients until smooth. Drizzle over warm cake.
Science says We must live, and seeks the means of prolonging, increasing, facilitating and amplifying life, of making it tolerable and acceptable, wisdom says We must die, and seeks how to make us die well. — Socrates
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peach yogurt coffee cake
Peach Yogurt Coffee Cake
Posted by Cookin Dad at recipegoldmine.com 9/22/02 7:45:58 am
Dear Recipe Goldmine Friends,
It has been a long time since I last checked in. As many of you might know, I returned to the states for a month-long vacation last summer. While it was great to visit with relatives and friends, I did pay a BIG price when I returned to my office (lots of unfinished work and long hours–smile).
My trip to the states was enlightening to say the least. I discovered that many things have changed for the better, especially in Northern Virginia where I found there to be more of a sense of community. There are also awesome shopping centers (at least to me since I don visit them everyday) that have sprung up everywhere. Wow!–talk about consumer choices.
Anyhow, it was also great to finally have a chance to stock up on impossible-to-find items such as coconut extract, double boilers, roasting pans, countertop fryers, etc. When I passed through customs, they must have thought I had a few loose screws. Now that Im caught up on most of my work, I plan to put all of these aforementioned items–that most people take for granted–to use.
I miss visiting online with everyone and look forward to spending more time now that I am able to balance work, family and recreation. This past year has been fulfilling , but quite overwhelming. Anyhow, without further ado, here is a coffee cake recipe I recently threw together as an experiment. The kids and wife gobbled it up and I think you will enjoy it too. My family also liked the firm topping due to addition of oats. Lastly, I will also post a Szechuan Chicken recipe in a few minutes. Hope all is well with everyone and sorry for such a long message.
Regards,
Cookin Dad
Peach Yogurt Coffee Cake
1 cup (2 sticks) margarine
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 large eggs
7/8 cup of your favorite peach yogurt
1 teaspoon butter extract
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract (can leave out if
not available in your area supermarket)
2 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Topping
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup Quaker oats
1 teaspoon cinnamon
1/2 cup margarine
To make topping, mix all ingredients except margarine. Cut in margarine until mixture is crumbly (By the way, I finally bought a pastry blender; it is very handy when making coffee cake toppings. Im starting to get spoiled - smile).
Directions Preheat oven to 350 degrees F.
Sift all dry ingredients and set aside.
In another bowl, cream sugars and margarine until fluffy. Add eggs one at a time, beating well after each addition. Alternately add peach yogurt and flour mixture, starting with and ending with flour. Stir in extracts. Pour batter into greased and floured 8-inch square pan. Sprinkle topping over the batter in the pan. Bake for about 45 minutes. Enjoy!
From the moment I picked up your book until I laid it down, I was convulsed with laughter. Some day I intend reading it. — Groucho Marx
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sour cream coffee cake
Sour Cream Coffee Cake
Posted by JBic01 at recipegoldmine.com 5/5/02 5:10:57 pm
1 cup (2 sticks) soft butter
1 cup granulated sugar
3 eggs, beaten
3 cups all-purpose flour
1 teaspoon vanilla extract
1 cup sour cream
1 tablespoon baking powder
1 teaspoon baking soda
Topping
1 cup granulated sugar
1 1/2 cups chopped walnuts
1 tablespoon cinnamon
1 teaspoon nutmeg
Cream butter and sugar. Add eggs, then the flour. Stir in vanilla extract, sour cream, baking powder and baking soda. Pour 1/2 the batter into a greased tube pan. Spread 1/2 the topping over this. Pour remaining batter over topping and cover with remaining topping. Bake 50 minutes at 350 degrees F.
Let stand 10-15 minutes before serving.
Slump I ain in no slump… I just ain hitting. — Yogi Berra
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cheddar apple coffee cake with maple drizzle
Cheddar Apple Coffee Cake with Maple Drizzle
Coffee Cake
3 cups apples, peeled and chopped
2 cups Cheddar cheese, shredded
1 (12 ounce) can refrigerated flaky biscuits
1/2 cup brown sugar, firmly packed
1/4 teaspoon apple pie spice
1/4 cup pure maple syrup
1 egg, lightly beaten
1/2 cup pecans or walnuts, chopped
Maple Drizzle
3 ounces cream cheese, softened
1/3 cup confectioners sugar
3 tablespoons maple syrup
Preheat oven to 350 degrees F.
In a 9-inch square, nonstick baking dish, evenly spread half of the apples and half of the Cheddar cheese over the bottom of the pan. Separate biscuit dough into individual biscuits and cut each biscuit into fourths. Arrange biscuit pieces, pointed ends up, over the apple and cheese mixture. Top evenly with remaining apples and cheese.
In a small mixing bowl, combine brown sugar, apple pie spice, maple syrup and lightly beaten egg, mixing well. Stir in nuts. Spoon mixture evenly over biscuit pieces and apple mixture in pan. Bake for 35 to 45 minutes, or until nicely browned. Cool for 10 minutes.
For maple drizzle, whisk cream cheese, confectioners sugar and maple syrup to create a consistency that allows easy drizzling. Additional maple syrup may be added if needed. Drizzle over warm coffee cake.
Serves 9.
All created beings are unmanifest in their beginning, manifest in their interim state, and unmanifest again when they are annihilated. So what need is there for lamentation — Bhagavad Gita
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cinnamon swirl coffee cake
Cinnamon Swirl Coffee Cake
Posted by Gayle at recipegoldmine.com 2/7/2002 12:14 pm
1 cup margarine
2 cups granulated sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
2 teaspoons vanilla extract
2 tablespoons cinnamon mixed with 2 tablespoons
granulated sugar (save this for last step)
Cream the margarine with the sugar. Add the eggs, one at a time. Mixall the dry ingredients and add to the batter alternately with the milk. Add the vanilla extract. Pour half into an angel food pan, add the cinnamon/sugar mixture on top, then add the rest of the batter. Using a table knife swirl it around and through the batter. Bake in a 375 degree F oven for 60 minutes.
You may be deceived if you trust too much, but you will live in torment if you do not trust enough. — Frank Crane
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bisquick coffee cake
Bisquick Coffee Cake
2 cups Bisquick?
2 tablespoons granulated sugar
1 egg
2/3 cup water or milk
Mix all ingredients. Sprinkle Topping over the top. Bake in a greased 9-inch round pan at 400 degrees F for 25 minutes.
Topping
1/3 cup Bisquick?
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, firm
Mix until crumbly.
Ones mind, once stretched by a new idea, never regains its original dimensions. — Oliver Wendell Holmes
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cheesecake coffee cake
Cheesecake Coffee Cake
3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves
Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.
Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.
Serve warm.
I don think most people associate me with leeches or how to get them off. But I know how to get them off. Im an expert at it. — Oliver L. North
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strawberry coffeecake
Strawberry Coffeecake
Posted by kdipaolo at recipegoldmine.com 6/6/01 9:04:59 pm
8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (16 ounce) jar strawberry jam
1 tablespoon lemon juice
1/2 cup chopped hazel nuts
2 tablespoons firmly packed brown sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F.
In large mixing bowl, beat cream cheese, butter, and sugar until fluffy. Add eggs, milk and vanilla extract. Mix well.
Stir together flour, baking powder, baking soda, and salt. Add to cheese mixture. Beat until smooth (batter will be stiff). Spread half the batter into well greased and floured 13 x 9-inch baking pan. Stir together jam and lemon juice. Spread over batter. Spoon remaining batter in small amounts over jam. Combine nuts, cinnamon, and brown sugar. Sprinkle evenly over the top. Bake 35 to 40 minutes or until golden. Serve warm.
Serves: 12 to 15
Our destiny changes with our thought we shall become what we wish to become, do what we wish to do, when our habitual thought corresponds with our desire. — Orison Swett Marden
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easy peachy coffee cake
Easy Peachy Coffee Cake
1 (32 ounce) can sliced peaches, with juice
1 (18.25 ounce) box yellow cake mix
Butter
Cinnamon
Preheat oven to 350 degrees F.
Place sliced peaches in their juices in a 13 x 9-inch baking dish. Sprinkle DRY yellow cake mix on top. Dot top of coffee cake with butter, then sprinkle with cinnamon. Bake for 30 minutes at 350 degrees F.
That the said Constitution shall never be construed to authorize Congress to infringe the just liberty of the press or the rights of conscience or to prevent the people of the United states who are peaceable citizens from keeping their own arms… — Samuel Adams
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rhubarb coffeecake
Rhubarb Coffeecake
Crumb Topping
3/4 cup granulated sugar
3 tablespoons flour
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup (1/2 stick) cold butter, cut up
Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla extract, then work in the butter with a pastry blender or fork until crumbly. Set aside.
Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups diced rhubarb
Preheat oven to 350 degrees F. Butter a 9-inch tube pan.
Stir together the flour, baking powder, baking soda, nutmeg and salt in a bowl; set aside.
Beat together the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract.
Beat in half the flour mixture until creamy, then beat in the sour cream until blended. Beat in the remaining flour mixture until combined. Stir in the rhubarb.
Spoon the batter into the tube pan. Top with the crumb topping mixture. Bake until a wooden pick inserted in the center comes out clean, about 1 hour.
Cool the cake in the pan slightly, then remove to a wire rack to cool completely.
Servings: 12
Per serving: 326 calories; 453 mg. sodium; 75 mg. cholesterol; 17 grams fat; 10 grams saturated fat; 40 grams carbohydrates; 4 grams protein; 1 gram fiber
Ideas control the world. — James Abram Garfield
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