Friday, February 18, 2011

Aunt Anne's Coffee Cake

This simple but tastey cake comes together quickly.  I found it on Allrecipes it was originally submitted by Mary - so hats off to Mary.  I changed it up a bit so here's what I made.....


2 C AP Flour
3/4 C White Sugar
2 Teas Baking Powder
1/2 Teas Salt
1/2 C Butter room temp
1 Egg room temp
3/4 C Milk, or as needed
1 1/2 Teas Vanilla
Streusel Topping

2/3 C Brown Sugar
1.3 C White Sugar
1/3 C Butter Room Temp
Cinnamon & Nutmeg to your taste
1/4 C AP Flour
1/2 C Chopped Pecans (or any nuts or no nuts)

Directions - 

1 - Preheat oven to 350.  Grease and flour a 9x13x2 pan.  Make streusel topping - combine all the ingredients, but the nuts, in a medium bowl cutting in the butter until mixture resembles coarse crumbs and is well combined.  Mix the nuts into crumb mixture.

2 - In a large bowl, combine the first four ingredients.  Cut the butter into this mixture until it resembles course crumbs.  Crack the egg into a cup measure then add milk to make 1 Cup.  Stir in Vanilla.  Pour into crumb mixture and mix until just moistened.  ( I actually added the ingredients into the bowl of my stand mixer adding as directed and it did just fine).  This is a thick batter so you will have to spread it into the pan evenly.

3 - Put into oven and bake about 12 mins - at this point open he door and sprinkle the streusel over the top, bake for another 15 to 20 mins checking towards the end of time with a toothpick in the center to come out clean.  Allow to cool before cutting.

Tuesday, February 8, 2011

Fruit-Filled Sour Cream Coffee Cake

I found this recipe on a commercial site, but as usual I changed it up a bit   :)     It is very easy and comes together quickly....


1 Pkg (2 layer size) white cake mix
1 teas Ground Cinnamon
A few scrapes of a Nutmeg
1 C Sour Cream
3 Room Temp Eggs
1/4 C Water
1 (21 oz) Can Cherry Pie Filling
1/2 C Sliced Almonds (or chopped pecans)
1 C Icing Sugar
1 1/2 to 2 Tlbs Milk

Directions -

1 - Preheat Oven to 350 degrees.  Heavily butter and flour a 13x9x2 inch pan.  Beat first 6 ingredients in a mixer until well blended.  Pour into prepared pan; evenly distribute the pie filling over the top.

2 - Bake for 35 to 40 mins or until toothpick inserted in center comes out clean.  Depending on your oven I would start to check at about 30 mins.  Cool in pan for at least 10 mins.  Turn out onto a tray to finish cooling completely.  When cake is cooled completely turn right side up. 

3 - Mix together icing sugar and milk to a drizzling or spreading consistency (whatever you wish) and drizzle over the cake.  While glaze is still damp sprinkle the almonds all over top and press light so that they adhere to cake.  Cut and serve.

and here's a snap.....