Shortcut Coffee Cake Recipes

STRAWBERRY SHORTCAKE COFFEE CAKE

Steps:

• Heat oven to 450°F. In medium bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in milk, almond extract and egg just until blended. Spread in ungreased 13x9-inch pan.
• Bake 11 to 13 minutes or until golden brown. Cool completely, about 1 hour.
• In small bowl, beat whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese and powdered sugar on medium speed until well blended. Fold in whipped cream. Frost top of cooled cake with whipped cream mixture. (Frosted cake can be refrigerated up to 6 hours.)
• Just before serving, top cake with strawberries. (Cake topped with strawberries can be refrigerated up to 2 hours.)

SHORTCUT COFFEE CAKE

Steps:

• Preheat oven to 350.
• Mix the first five ingredients in a bowl. Combine the brown sugar, pecans and cinnamon in a separate bowl.
• Grease and flour a 9x13 cake or bundt pan. Pour half of the batter into the pan, then half the pecan mixture over the batter. Pour the rest of the batter over that, and finish with a final layer of the pecan filling.
• Bake for 1 hour.
• For the glaze: Combine the confectioner's sugar and milk, and pour over the warm cake.

SHORTCUT BLUEBERRY COFFEE CAKE

Steps:

• Rinse and drain berries.
• Set aside.
• Pour oil into 8 to 9" square or round pan.
• Add mix, egg and water.
• Stir with fork to blend.
• sprinkle with berries, brown sugar, and cinnamon.
• Fold into batter with a fork.
• Bake at 350 degrees for 30 minutes.