Two Wonderful Coffee Cake Recipes to Enjoy With Family and Friends
Coffee cakes are wonderfully versatile goodies. They are great for brunches and make great hostess gifts. They are perfect for sharing with family and friends over coffee or other hot drinks, even milk with the kiddos. They are also perfect for sharing at the office, church socials, even picnics as they aren't messy and transport easily. Try these recipes for Cherry Nut Coffee Cake and Cinnamon Filled Coffee Cake soon.
CINNAMON FILLED COFFEE CAKE
This recipe is from my collection of old fashion recipes.
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups dairy sour cream
Filling:
1/2 packed cup brown sugar
1/2 cup finely chopped pecans
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees.
Grease a 10-inch tube or 2 loaf pans; set aside.
In a large mixer bowl combine the butter, sugar, eggs, and vanilla extract; beat on medium speed for 2 minutes.
Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream. Begin and end with flour.
Pour about 2 cups (approximately 1/3 of the batter) in the bottom of loaf pan.
Combine filling ingredients in a small bowl. Sprinkle approximately 1/2 of the mixture over the batter. Add another third of batter then the remainder of the filling. Top with the remaining batter. If using loaf pans apply the same principle.
Bake around 1 hour or until a wooden pick inserted in center comes out clean. Allow to cool slightly before removing from pan to serving platter.
Yield: 14 to 16 servings.
CHERRY NUT COFFEE CAKE
1 jar (12-oz) cherry preserves
1/2 cup chopped pecans or almonds
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 cups biscuit/baking mix
2 tbsp granulated sugar
1 egg
3/4 cup milk
Drizzle icing, recipe follows
Preheat oven to 400 degrees. Grease or spray a 9-inch square baking pan.
Evenly spread the cherry preserves over the bottom of the pan.
In a small bowl, stir together nuts, brown sugar, and cinnamon; set aside.
Mix remaining ingredients and beat vigorously for less than a minute. Spread the batter evenly over the preserves; sprinkle with the brown sugar mixture. Bake 25 to 30 minutes or until done. While still warm, drizzle with icing.
DRIZZLE ICING
1/2 cup powdered sugar
1 tablespoon water or milk
1/4 tsp vanilla
Combine all ingredients in a small bowl and stir until smooth. Drizzle over warm cake.
Variation: You can replace the nuts with raisins to make a Cherry Raisin Coffee Cake.
Enjoy!
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