Tag Archives: coffee cake

Cape May Blueberry Brunch Cake

Posted on March 15, 2014 by | Leave a comment

Cake
1 c flour
1/2 t baking powder
1 t salt
3/4 c sugar
1/4 c shortening
1 egg
1/2 c milk
2 c blueberries, floured

Topping
1/2 c sugar
1/3 c flour
1 tsp cinnamon, more if desired
1/4 c butter, softened

Sift together flour, baking powder, and salt in a bowl and set aside. Mix sugar and shortening. Add egg and mix. Beginning and ending with flour mixture, add flour mixture and milk to the sugar mixture. Fold in blueberries and pour batter into a 9″ pan.

Blend all topping ingredients together, using cold butter to prevent it from becoming pasty. Sprinkle on top of batter and bake at 350 for 45 minutes.

Notes: Tom and I spent some great weekends in Cape May, New Jersey. This is a recipe from a fund-raising cookbook I bought there about fourteen years ago. We have this a lot in the summer and it has become a tradition to make it for Shannon’s birthday breakfast. This year, I took it to her in the hospital the day Benjamin was born, so maybe we should change the name to Benjamin’s Blueberry Birthday Cake.

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Posted in Breakfast, Cookbook V2, Rita and Tom's Recipes

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Cranberry Coffee Cake

Posted on March 15, 2014 by | Leave a comment

1 stick butter
1 c sugar
2 eggsg
2 c flour
1 t baking powder
1 t soda
½ t salt
1 c sour cream
1 t almond extract
1 small can cranberry sauce
½ c chopped nuts
2 t sugar
½ t cinnamon

Cream butter, add sugar and cream well. Add eggs and mix well. Sift dry ingredients together and add alternately with sour cream that’s had almond extract stirred into it. Pour into greased tube pan, first a layer of batter, then a layer of cranberry sauce, finishing with a batter layer. Sprinkle with nuts, sugar, and cinnamon. Bake at 350 for 55 minutes.

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Posted in Breads, Breakfast, Cookbook V2, Rita and Tom's Recipes

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Sleep-Over Coffee Cake

Posted on March 15, 2014 by | Leave a comment

Cake
2 c flour
1 c sugar
1 c buttermilk
2/3 c butter
½ c brown sugar
2 large eggs
2 T dry milk
1 T cinnamon
1 t baking soda
1 t baking powder
½ t salt

Topping
½ c brown sugar
½ c chopped pecans
½ t ground nutmeg
¼ c melted butter

The night before: Grease and flour a 9×13” baking pan. In a large bowl of an electric mixer, combine all cake ingredients. Mix at low speed until well blended, about four minutes. Place in prepared pan. Mix dry topping ingredients together and sprinkle evenly over the batter. Refrigerate overnight.

The next morning, drizzle with melted butter. Place in 350 oven and bake for 30 minutes, until the top is a rich golden brown. Cool for 15 minutes and serve warm.

Notes: From the Seattle Junior League Cookbook.

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Posted in Breads, Breakfast, Cookbook V2, Marian and Joe's Recipes

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Cherry Coffeecake

Posted on October 9, 2013 by | Leave a comment

From Good Housekeeping. Jim and the kids love it.

All purpose flour
Sugar
1 t baking powder
¼ t baking soda
¼ t salt
10 T butter or margarine, melted
½ c milk
1 egg
1 tsp vanilla
¼ t lemon juice or extract
21 or 22 oz can cherry pie filling

Grease and flour a 9×9 baking pan. In large bowl with fork, mix 1 ¼ c flour, ½ c sugar, baking powder, soda, and salt. Add ½ c melted butter or margarine, milk, egg, and vanilla. With spoon, beat just until well mixed. Pour batter into baking pan, spread evenly. In small bowl, with fork, combine 1/2 c flour, ¼ c sugar, and remaining 2 T margarine until mixture resembles coarse crumbs. Sprinkle half on top of batter. Stir lemon into pie filling. Spread over crumbs on batter, then sprinkle with the rest of the crumbs. Bake at 350 for one hour or until the top is light golden.

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Posted in Breads, Breakfast, Desserts, Kate and Jim's Recipes, Original Cookbook

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