Supreme Coffee Cake

Here is another Coffee cake recipe....

Supreme Coffee Cake
Mrs. Howard H. Miller

1/2 cup butter or margarine
1 cup sour cream
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1 cup sugar
2 cups flour, sifted
1 teaspoon soda
1/2 teaspoon salt

Cream butter and sugar , then add sour cream. Add dry ingredients and mix well. Pour half of batter into a 9 x 13-inch pan that has been greased. Sprinkle with half the topping and rest of batter and cover with remaining topping. Bake 30 minutes at 350 degrees,. Serves 12

Topping was not included in this recipe...but I'm thinking cinnamon and sugar mixture plus some nutmeats if so desired

Cherry Coconut Coffee Cake

I think any kind of cake is a comfort, especially when it is good with a cup of coffee or glass of ice cold milk.


Cherry Coconut Coffee Cake
Mrs. Elsie Stitts

3 Tablespoon butter or margarine
1/2 cup flaked coconut
1 can cherry pie filling
1 1/2 cup flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup sugar
1/4 cup butter,melted
1/4 cup milk

Melt 3 Tablespoon butter in 9 x 9x 2-inch baking pan. Add coconut and cherry pie filling. Sift flour, baking powder and salt. Beat eggs until thick. Gradually add sugar, beating well after each addition. Stir in melted butter, but not hot butter. Add dry ingredients, alternately with milk. Beat until smooth. Pour onto pie filling. Bake 40 to 50 minutes at 350 degrees . While warm, frost with confectioners sugar icing.

Coffee Cake

As their lots of different recipes for banana bread , there is as many for coffee cake.....here is one for coffee cake.

Coffee Cake
Bertha M. Merkel

1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
2 cups flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1/2 pint sour cream
1/3 cup sugar
1 teaspoon cinnamon
1/4 cup chopped nutmeats

Cream together butter, eggs, and vanilla. Sift flour, salt, baking powder and soda and add to butter .Add 1/2 pint cream.
Put half batter into a well-greased angel food cake pan. Combine sugar, cinnamon and nutmeats. Scatter half of this mixture over the batter in pan. Put remaining batter in pan. Scatter remaining mix over top. Bake 35 minutes at 350 degrees. Glaze with 1/2 cup confectioners sugar mixed with 1 Tablespoon hot water and a few drops of vanilla.

Lemon coffee Cake

Lemon coffee cake...yummy.....

Lemon Coffee Cake
Mrs. Kathereine Dodig

2 Tablespoon vinegar
evaporated milk
1 teaspoon soda
1/2 cup soft butter
1 cup fine sugar
2 eggs, well beaten
1 teaspoon lemon rind, grated
1 3/4 cup unsifted pastry or cake flour
2 teaspoon baking powder
1/2 cup brown sugar, lightly packed
1 Tablespoon cinnamon
2 Tablespoon lemon juice
1 to 1 3/4 cup confectioners sugar

Pour vinegar into 1 cup measure and fill with evaporated milk. Pour into bowl and stir in the soda. Cream butter and sugar together, then add eggs and lemon rind. sift flour and baking powder together and add alternately with the milk mixture. Beat well. Mix brown sugar and cinnamon together. Spread half the batter in a greased and floured large tube pan and sprinkle with half the sugar-cinnamon mixture. Add remaining batter and sprinkle with remaining topping. Bake at 350 degrees for 45 minutes. Let cool for 5 minutes and remove from pan.

Sour Cream Coffee Cake

Here is another coffee cake recipe for the week...don`t you just love the different ways you can fix coffee cake.

Sour Cream Coffee Cake
Mrs. Marilyn Merrick

1 stick margarine
1 1/4 cup sugar
2 eggs
1 cup dairy sour cream
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon soda

Cream butter and sugar. Beat in eggs, one at a time, until smooth and fluffy. Blend in sour cream and vanilla. Sift flour, baking powder and soda. Add to batter and mix until smooth .Using either angel food cake pan or 12 x 8 x2-inch pan, bake 35 minutes at 350 degrees.

Topping

2 Tablespoon sugar
2 Tablespoon brown sugar
1 teaspoon cinnamon
1/2 cup chopped nutmeats

Mix ingredients together. Put half of cake batter in pan. Sprinkle half of topping over top. Add rest of batter then sprinkle with rest of topping mixture.

Coffee Cake

There is so many different recipes for coffee Cake, here is another one....

Coffee Cake
Mrs. Laura Baughman

3/4 cup sugar
1/2 cup shortening
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg
1 teaspoon vanilla

TOPPING

1/2 cup brown sugar
2 Tablespoon flour
2 teaspoon cinnamon
2 Tablespoon melted margarine
1/2 cup nutmeats

Cream sugar, shortening and egg. Gradually add dry ingredients and milk. Mix well and add vanilla. Pour half of batter in greased square cake pan. Mix topping ingredients until crumbly with fork, adding nutmeats last. Sprinkle 3/4 of topping over batter, then add remaining batter, spreading gently, then add remaining topping. Cover with foil and refrigerate overnight or several hours. Bake 40 minutes at 350 degrees. Allow cake to set 5 minutes before serving.

Quick Coffeee Cake

Here is the first Thursday recipe...Quick Coffee Cake.....this recipe has variations to make what you want in a coffee cake.

Quick Coffee Cake
Mrs. Ralph Bogard

2 1/4 cups flour, sifted
1 1/2 cups sugar
3 teaspoon baking powder
1 teaspoon salt
1 teaspoon flavoring ( such as vanilla)
1 cup milk or 1 cup fruit juice and milk combined
1/2 cups shortening, soft
2 eggs

Mix by hand. Combine flour, sugar , baking powder, salt and flavoring. Pour milk or milk combination into flour mixture and stir until well blended. Add shortening and stir again. Add eggs and mix well. Pour into greased 9 x 12 x 2-inch pan or 2 smaller pans.


VARIATIONS

Arrange pineapple slices , well drained in bottom of pan. Line with wax paper if it is turned upside down. Pour batter over slices and bake.

Pour batter over prepared fruit pie mix and bake.

Alternate layers of batter with layers of cinnamon and sugar and bake.

Add drained blueberries to batter and bake.

Sprinkle streusel or , mixture of cinnamon and sugar on top before baking.

Spread heavy coating of butter o margarine over bottom of pan. Cover this with coconut and white of brown sugar to cover coconut. Pour batter over this and bake.

( If batter is combined and mixed in same manner in electric mixer and cake flour is substituted for regular flour, the batter can be used as a cake. Mixing makes the difference in texture.)

Jiffy Coffee Cake

Here is the Second recipe for Tuesday....Jiffy coffee cake

Jiffy Coffee
Mrs., F. N. Repolgle

1 1/2 cups flour
4 teaspoon baking powder
1 teaspoon salt
1 1/3 cup quick cooking oatmeal
1 Tablespoon orange peel, grated
2/3 cup firmly packed brown sugar
2 eggs
 1 cup milk
2/3 cup butter, melted

Sift flour, measure and combine with baking powder and salt. mix in oatmeal, grated orange peel and brown sugar. Beat eggs slightly. Add milk and melted butter. Pour into well in center of dry ingredients. Stir to moisten. Spread batter in greased 9-inch square pan. Bake 30 minutes at 400 degrees.

Topping

1/2 cup brown sugar, firmly packed
2 Tablespoon butter, melted
1/4 cup crushed pineapple, drained
2 Tablespoon nutmeats, chopped
2 Tablespoon Maraschino cherries, chopped

Combine all ingredients and spread over baked coffee cake. Place cake under broiler for 3 minutes or until topping is bubbly.

Super Coffee Cake

Here is another coffee cake recipe, it was in the bread section, sometimes these can be like bread, sometimes they are baked in loaf pan.

Super Coffee Cake
Mrs. Alice Smith

3/4 cup soft butter
1 cup sugar
3 eggs
1 1/2 teaspoon vanilla
1/2 cup molasses
1 1/2 teaspoon baking powder
2 teaspoon soda
1/4 teaspoon salt
3 cup flour
1 1/3 cup dairy sour cream
Filling

Heat oven to 350 degrees. Grease 2 - 9 x 5 x3-inch loaf pans. Combine eggs, butter, sugar, vanilla and molasses and mix well. sift together flour, baking powder, salt and soda. Add to creamed mixture, alternately with sour cream. Put about 1 1/4 cups of mixture in each loaf pan. sprinkle each with 5 Tablespoons filling. Repeat with remaining mixture and filling. Bake 55 to 60 minutes at 350 degrees. Cool slightly in pans before removing.

Filling

1/2 cup brown sugar, tightly packed
1/2 cup nutmeats
1 1/2 teaspoon cinnamon

Combine all ingredients

Sour Cream Coffee Cake

Sorry for not posting earlier, but I have been out delivering Girl Scout cookies.

Sour Cream Coffee Cake
Mrs. Phillip A. Kubler

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
2 cups cake flour ( measure before sifting)
1 teaspoon baking powder
1/4 teaspoon salt

Cream together butter, sugar and eggs. Fold in sour cream and flavoring gently into creamed mixture. Fold in dry ingredients. Spoon batter into greased floured angel food or Bundt cake pan. cover with half of topping then repeat. Bake 1 hour at 350 degrees.

Topping
1/2 cup nutmeats, chopped ( almonds recommended)
1 teaspoon cinnamon
2 Tablespoon brown sugar

Combine ingredients and mix well. Use blender for best results.


Oh yea , this recipe is from 1967 and is sure good.

Anytime Coffee Cake

This would be great with a cup of joe. Anytime Coffee Cake Lou Ann Carmean 3 /4 cup sugar 1/4 cup butter or margarine 1 egg 1 1/2 cup flour 3 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 1 teaspoon vanilla Mix cake ingredients together. Pour into 8 x 8-inch pan. Sprinkle with topping. Bake 30 minutes at 375 degrees. TOPPING 2 Tablespoon flour 1/2 cup brown sugar 2 Tablespoons cinnamon 2 Tablespoons butter, melted 1/2 cup nutmeats.

Rich Sweet Dough

This dough also would for cinnamon rolls....yummy

Rich Sweet Dough
Mrs. D. S. Barry

3/4 cup milk
1/2 cup sugar
2 teaspoon salt
1/2 cup margarine
1/2 cup warm water
2 packages or cakes yeast, active or dry
1 egg
4 cups flour, sifted

Scald milk. Stir in sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. To use, cut off amount needed and shape as desired.

For braided coffee cake, Divide dough in half. Roll each half into oblong about 16 inchs by 8 inches in size. For a filling use a 1-pound 6-oz can prepared pie filling. Spread half the filling down center third of each oblong. Cut 15 splits in lenth along each side of filling, making strips about 1-inch wide.
Fold strips at an angle across filling, alternateing from side to side. Place on greased baking sheet. If desired form a ring. Place one in the other and seal thoroughly and firmly. Cover and let rise in warm place until double in bulk, about 1 hour. Bake about 35 minutes at 350 degrees

Brownie`s Coffee Cake

This recipe is the award winner in the bread and rolls section of 1967 ,in which their is 74 recipes in total. They sure liked homemade bread in 1967 ,as well as today. A must have recipe in any cook`s collection.

Brownie`s Coffee Cake
Irene Brown

1 cup shortening
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon salt
3 whole eggs
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pint or 1 cup commercial sour cream
Cream shortening, sugar and vanilla thoroughly. Add egs, one at a time, beating well after each addition. Sift flour, baking powder, soda and salt together. Add to creamed mixture alternately with sour cream.Blend well after each additon. Spread half the batter in a greased 10-inch tube pan. Spread half of topping over the batter. Add rest of batter, then rest of topping. Bake about 50 minutes at 350 degrees. Cool cake for 10 minutes before removing from pan.
Topping
4 Tablespoons butter, softened
1 cup firmly packed brown sugar
2 teaspoon cinnamon
1 cup nutmeats, chopped
Combine all ingredients and mix well.