SUNDAY MORNING COFFEE CAKE
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.
Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 625mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
COUNTRY MORNING CAKE
This quick and easy cake is perfect for Sunday brunches or guests. My friend served it when we visited in Minnesota and it's been one of our family favorites ever since!
Provided by SKHWIS
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan.
- In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside.
- In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well.
- Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top.
- Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 47.9 g, Cholesterol 80.1 mg, Fat 20.4 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 12.5 g, Sodium 239.5 mg, Sugar 25.8 g
SUNDAY MORNING COFFEE CAKE
From TOH magazine. It sounds a lot like the Bisquick coffeecake I love but without using Bisquick (which I don't like to bake with). Cooking time includes 10 minutes cooling time. Note: I find the vanilla flavor to be a bit strong and makes it a bit too sweet for my taste. I don't think I'll use it in future, but I'll leave it in as optional for those who might like their coffee cake a bit more sweet than cinnamony.
Provided by Halcyon Eve
Categories Breads
Time 1h
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350* F. Grease an 8 inch square baking dish.
- In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
- To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
- Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.
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