Coffee Cake with Peanut Butter Topping
Another great recipe from Sophie Leavitt.
Easy and totally delicious. Not just for breakfast either. It's a very nice afternoon tea treat. It's one of the easiest
Preheat oven to 350 degrees F. Grease and flour 9x13 inch pan. Mix the oil, sugar, and eggs. Add the flour, baking powder, and milk. The batter will be thick.
Set aside 1 tablespoon cake mix and 1 1/2 cups pie filling. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling.
Mix the flour, sugar, baking powder, salt, eggs and oil together. Pour 1/2 of the batter into a 9x13 inch pan. Pour the cherry pie filling on top of the batter. Pour the other 1/2 of the batter on top of the cherry filling.
Prize Winning Peach Coffee Cake
This recipe took first prize in 1990 at the San Bernardino County Fair in Victorville, CA. It is a fairly quick and easy coffee cake to put together and is one of my family's favorites.
Very moist. Instant Vanilla Pudding and Sour Cream added to Hines Yellow Cake Mix.
Delicious! Spray 9x13 inch baking dish with PAM. Preheat oven to 375 degrees F. Mix butter with mixer until light and fluffy. Gradually add sugar beating well. Add eggs and beat well.
Blend shortening and salt. Add sugar gradually. Add eggs; beat well. Add flour, nutmeg, and baking powder, which have been sifted together, alternately with milk.
A tasty sour cream coffee cake with a streak of chocolate chips in the middle!
Cream together shortening and butter until light and fluffy. Add 2 cups sugar and cream with shortening and butter mixture. Add 3 eggs, one at a time, beating well after each. Sift together 3 1/2 cups flour, 4 tsp. baking powder, 1 tsp. salt.
Drain pineapple. Save 2/3 cup pineapple syrup and mix with 2 cups Bisquick, 1 egg and 1/4 cup sugar. Pour into well greased 9 inch pan. Cover evenly with drained crushed pineapple and top with 1/4 cup brown sugar. Bake at 400 for 25-30 minutes.
Butterscotch Crunch Coffee Cake
To sifted flour, add baking powder, salt, sugar and resift. Beat egg, combine with milk and slightly cooled shortening, and add to flour mixture. Stir only enough to moisten flour.
Mix the cake mix, vanilla pudding, eggs, sour cream, vegetable oil and vanilla together and pour into a greased 9x13 inch pan. Mix the sugar, cinnamon and pecans together and sprinkle over the batter; marbelize with a knife. Bake at 350 degrees F for 30-35 minutes.
Mix sugars, flour, salt and margarine together; set aside 1/2 cup of mix. To rest of mix add buttermilk, egg, soda and vanilla. Mix all together and pour into a greased and floured 9x13 inch pan.
Cream shortening and 3/4 cup sugar together in bowl. Combine eggs and sour cream. Add to creamed mixture. Sift next 4 ingredients together. Add to creamed mixture, blending well. Stir in vanilla, beating well.
Sift first 3 ingredients into large bowl. Cut in shortening until crumbly. Measure 2 cups of mixture for this recipe, reserving remainder for future use by storing in covered container.
Pineapple-Buttercrumb Coffeecake
Blend 1/2 cup butter, 1/2 cup sugar and flavorings in bowl until light. Beat in egg. Sift 2 cups flour, baking powder and salt together. Add alternately with milk to sugar mixture, beating well after each addition.
Cream butter. Add sugar and beat until fluffy. Add whole eggs and vanilla; beat. Add sifted dry ingredients in thirds alternately with sour cream, beating smooth after each addition.
Mix the preceding, except topping, in mixer at medium speed for 5 minutes. Grease a Bundt pan and put 1/2 of the topping in bottom of Bundt pan and the rest in the cake mixture.
Preheat oven to 350 degrees F. Take out 2 Tbsp. cake mix for topping. Blend remaining cake mix, water, oil and eggs in a large mixer bowl and beat 2 minutes on medium speed.
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