Aunt Louises Coffee Cake Recipes

AUNT ANNE'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

AUNT JEMIMA COFFEE CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Spray 9"x 13" baking pan with nonfat cooking spray. For topping, combine graham cracker crumbs, sugar, nuts and cinnamon in small bowl. Add butter, stir until mixture resembles coarse crumbs. Set aside. For coffee cake, combine pancake mix and sugar in large bowl; mix well. In medium bowl, combine sour cream, milk, oil, egg and vanilla with wire whisk; add to dry ingredients. Mix just until dry ingredients are moistened. Batter will be thick. Spread evenly into prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm and enjoy!

AUNT MARTHA'S JEWISH COFFEE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
• Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
• Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

AUNT PATTY'S COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
• In a small bowl, mix together the sugar, instant coffee, and cocoa.
• Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
• Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
• Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

AUNT PATTY'S OLD-FASHIONED COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
• Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
• Spread 1/3 of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
• Bake until a cake tester inserted into center comes out clean, 35 to 38 minutes. Let cool 30 minutes. Invert onto a plate.

AUNT LOUISE'S RED VELVET CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper. Butter and flour the paper. In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a measuring cup, combine the buttermilk, vanilla extract, and vinegar. Set aside.
• To prepare the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the oil and the sugar on medium speed. Add the eggs, one at a time, and mix well after each addition. With the mixer on low speed, add the food coloring. Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed. Mix until just combined.
• To bake the layers, divide the batter among the prepared pans. Bake until firm and a toothpick inserted into the cakes comes out clean, 25 to 30 minutes. Let the cakes cool in the pans on a rack for 5 minutes. Invert the cakes onto the rack to cool completely.
• Meanwhile, to prepare the frosting, in the bowl of a heavy-duty mixer fitted with the paddle, cream the cream cheese and butter on medium speed until smooth. Sift over the confectioners' sugar. Beat until light and fluffy. Beat in the vanilla. If too stiff, add the milk, 1 teaspoon at a time, to achieve the correct consistency.
• To assemble, place one layer on a cardboard cake round. Spread with frosting. Repeat with the remaining 2 layers, placing the final layer bottom-side up. Finish with the remaining frosting. Sprinkle over the pecans. Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days.

AUNT LOUISE'S COFFEE CAKE

Steps:

• Preheat oven at 350. Spray a 9X13 cake pan with cooking spray (I use the kind with flour added to it). Mix together flour, brown sugar and soft margerine until crumbly. Take out 1 cup for topping. Mix together by hand remaining flour mixture with remaining ingredients. Spread batter into prepared pan. Sprinkle reserved topping onto top of batter. Bake at 350 for 25-30 minutes or until knife or toothpick inserted comes out clean.