Sharons Coffee Cake Recipes

COFFEE CAKE

Steps:

• Preheat oven to 375°.
• Beat egg in mixing bowl. Mix in sugar, milk, salt, oil, and vanilla.
• Spoon flour into measuring cup. Dump flour on top of the batter. Sprinkle baking pwder over flour and gently mix into the top half of the flour. Stir flour mixture into batter until combined. Pour into greased, or parchment lined, 9x9 baking dish.
• In a microwave-safe bowl, melt butter in microwave. Remove and mix in brown sugar, cinnamon, and flour and stir until well combined. Add nuts if desired.
• Sprinkle streusel onto the cake.Use a finger or the small end of a wooden spoon to poke the streusel halfway down into the cake batter, randomly 12-18 times.
• Bake for 25-30 minutes, until a toothpick inserted in the middle comes out with moist crumbs (not runny batter). Do not overbake or it will be more dry!
• (optional step) Mix butter and powdered sugar. Thin with milk until desired consistency. Lightly drizzle cake with icing.

SHARON'S CHOCOLATE CARAMEL CAKE

Steps:

• Combine cake mix, water, oil and eggs and beat on Low speed for 2 minutes. Pour 2 cups of batter in greased 9 x 13-inch baking dish and bake at 350° for 15 minutes.
• Melt caramels, butter and sweetened condensed milk in saucepan over medium heat. Pour caramel mixture on cake as soon as it comes out of the oven and add rest of batter.
• Cook another 35-40 minutes. Frost with a chocolate frosting and serve.

SARA'S CLASSIC SOUR CREAM COFFEE CAKE

Steps:

• Prepare the filling: In a small bowl, combine brown sugar, cinnamon, flour, and pecans; set aside.
• Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside.
• Into a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, starting on low speed, then increasing speed to medium. Add eggs, one at a time, beating well after each addition and scraping down sides of the bowl.
• While beating on low speed, add the flour mixture, alternating with sour cream, and beginning and ending with the flour mixture. Beat just until well combined, scraping down sides several times.
• Spoon half the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with remaining batter.
• Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cake cool in the pan for 10 to 15 minutes, then turn the cake out onto a rack to cool completely. Dust with confectioners' sugar.