Sunrise Coffeecake Recipes

PEACH COFFEE CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together 1 cup sugar and 1/2 cup butter. Beat in sour cream, vanilla, and eggs. Mix in flour, baking powder, baking soda, and salt. Spread 1/2 the batter into the baking pan. Layer with peaches, and top with remaining batter.
• In a small bowl, mix 1/4 cup flour, 1/4 cup sugar, pecans, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

SUNDAY MORNING COFFEE CAKE

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.

SUNRISE COFFEECAKE

Steps:

• Preheat oven to 350F. Coat an 8-inch round baking pan with nonstick cooking spray.
• Unroll crescent roll dough and separate into triangles. Spread with marmalade and roll up each triangle, starting at shortest side.
• Arrange rolled triangles, point-side-down, in a spoke fashion in prepared baking pan.
• Bake for 20 minutes, or until golden brown. Immediately invert onto rack and place right-side-up on serving plate.
• Mix together confectioners' sugar, milk and orange extract (or vanilla) until smooth; drizzle over warm coffeecake. Serve warm.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

SUNRISE SURPRISE COFFEE CAKE

Steps:

• Mix all dry ingredients (except nuts) together in a ziplock bag. Label bag.
• Mix all wet ingredients together and seal in a watertight container. Keep in cooler until ready to use. Label container.
• At campsite: Line sides and bottom of a dutch oven with greased heavy-duty aluminum foil. **I like to purchase the pre-formed dutch oven liners at the camping supply store**.
• Preheat oven using 8 coals underneath and 17 briquettes on the lid.
• In a medium-size bowl, mix bag of dry ingredients with container of wet ingredients.
• Remove oven from heat and pour coffee cake batter into the oven, spreading evenly over the foil on bottom.
• Sprinkle the nuts over top of batter.
• Return oven to the original set of coals and bake for 30 minutes.