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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tropical coffee cake
Tropical Coffee Cake
1/2 cup chopped pecans
1/2 cup flaked coconut
1/4 cup granulated sugar
2 teaspoons grated orange rind
1 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Dash of salt
Combine first 5 ingredients in a small bowl; set aside.
Cream butter. Gradually add sugar, beating at medium speed of electric mixer. Add eggs, one at a time, beating after each addition. Add sour cream and vanilla extract.
Combine flour, baking soda, baking powder and salt. Add to creamed mixture, beating well. Spoon half of batter into a greased 9-inch square pan; sprinkle with half of pecan mixture. Repeat procedure with batter and pecan mixture. Gently swirl with a knife to create a marbled effect. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in the center comes out clean.
A mans ruin lies in his tongue. — Egyptian Proverb
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cherry cream coffee cake
Cherry Cream Coffee Cake
Posted by Cookin Dad at recipegoldmine.com 1/26/2002 7:52 am
Source: Posted by Pat in Ind on Cook
Chat
I tried this for a SECOND (see story below) time quite a while ago, but have not had time to post the write-up until fairly recently. This was excellent and very different than any coffee cake I have ever had. I only made one change: I added about 1 1/2 teaspoon grated orange rind to the cherry pie filling before baking. Many thanks for a delicious recipe.
Regards, Cookin Dad
P.S. The first time I baked this, my oven went on the blink (for the umpteenth time), so the cake was only half-baked (I was so frustrated - wanted to take a sledgehammer to my oven)! I decided to call it breakfast pudding cake and both kids, including myself, loved it. And the funniest thing is that my daughter didn even know what the original cake texture was supposed to be like. Thats the great thing about kids; if it tastes good, no questions will be asked (LOL).
Fortunately, I recently found a hole-in-the-wall shop here in Taiwan that stocks my American oven part that has been IMPOSSIBLE to find. Past repairmen have always been successful in getting the oven working again, but it was always prone to frequent breakdowns. I was pleasantly surprised because I thought Id have to bring it back from the states next time I return for a visit (LOL). Anyhow, my oven now works like new.
3/4 cup butter or margarine, softened,
1 1/2 cups granulated sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 (21 ounce) can cherry pie filling
Cream butter and sugar. Add eggs and extract. Mix to blend.
Sift dry ingredients. Add to above mixture alternately with sour cream until well blended. Spoon 1/2 of batter into a greased and floured 12-inch tube pan. Spread cherries evenly over batter. Top with remaining batter. Bake 1 hour (or until done) at 350 degrees F. Cool 5 minutes, and transfer to plate.
Top with glaze and slivered almonds. To make the glaze, mix 3/4 cups powdered sugar with 1 tablespoon almond extract and 1 tablespoon water.
It is the dull man who is always sure, and the sure man who is always dull. — H.L. Mencken
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cherry coffeecake
Cherry Coffeecake
Posted by wizard4 at recipegoldmine.com June 4, 2001
3/4 cup milk
1 tablespoon lemon juice
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon almond extract
1 (19 ounce) can cherry pie filling
1/3 cup sliced almonds
Combine milk and lemon juice. Set aside.
Combine flour and sugar in food processor bowl. Add butter and cut in until mixture is crumbly. Remove 1/2 cup of this mixture and set it aside to use for topping.
To the remaining flour mixture add baking powder and baking soda.
In a small bowl beat the egg. Add the milk mixture and almond extract. Add to the dry ingredients and whirl briefly to combine.
Spread 2/3 of the batter over the bottom and about 1 inch up the side of a greased 9-inch springform pan. Spread the pie filling into this shell. Drop spoonfuls of the remaining batter over top of the pie filling.
Combine the reserved crumb mixture and sliced almonds. Sprinkle over top of the batter. Bake at 350 degrees F for 50 to 60 minutes.
We were not sent into this world to do anything into which we can not put our heart. — John Ruskin
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blueberry
cheese coffee cake
Blueberry
Cheese Coffee Cake
Serves 8.
1 1/2 cups granulated sugar, divided
1/2 cup plus 2 tablespoons butter, divided
2 eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups fresh blueberries
8 ounces cream cheese, cubed
2 teaspoons lemon rind, grated, divided
Cream together 1 1/4 cups sugar and 1/2 cup butter until light and fluffy; add eggs, one at a time, mixing well after each addition.
Combine 2 cups flour, baking powder and salt. Add to creamed mixture alternately with milk and water.
Toss blueberries in 1/4 cup flour; fold into batter with cream cheese and 1 teaspoon lemon rind. Pour into greased and floured 13 x 9-inch baking pan.
Combine remaining sugar, flour and rind; cut in remaining butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake in preheated 375 degree F oven for 1 hour.
NOTE: two cups frozen, thawed, drained blueberries can be substituted for fresh blueberries.
The crowd gives the leader new strength. — Evenius
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