Simple Coffeecake Recipes

101

by Specialty eBooks
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101 Simple Cheesecake Recipes

Proudly presented to you by

Specialty eBooks
www.specialty-ebooks.com

Copyright 2006 by Brenda Sievers, Specialty eBooks

All rights reserved. No part of this eBook shall be reproduced or transmitted by any means, electronic, mechanical, photocopying, printing, recording or otherwise, without written permission from the author or publisher. No liability is assumed with respect to the use of the information contained herein. Although every precaution has been taken in the preparation of this eBook, the publisher and author assume no responsibility for errors or omissions. Neither is any liability assumed for damages resulting from the use of the information contained herein.

WARRANTY AND DISCLAIMER: Every effort has been made to make this eBook as complete and accurate as possible, but no warranty or fitness is implied. The information provided is on an as is basis. The author and the publisher shall have neither liability nor responsibility to any person or entity with respect to any loss or damages arising from the information contained in this eBook.

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BASIC COFFEE CAKE DIRECTIONS

Unless otherwise noted: Preheat oven to temperature given For best results, use an electric stand or hand mixer to blend ingredients Combine all dry ingredients in one bowl Cream fat and sweetener in another bowl, and add remaining liquid ingredients Add dry ingredients to wet ingredients, then Stir in "add-ins" such as fruit or nuts Use pan size given, and grease or spray pan with non-stick cooking spray Bake for time given, but check before minimum time is up Test for doneness by inserting toothpick in center of cake - it should come out clean Cool cake in pan.

SOME GREAT PLACES TO GET BAKEWARE for your coffeecakes..

Cooking.com - Bakeware

KitchenEtc. Home Page

We love baking coffeecakes in silicone pans they go right in the dishwasher!

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RECIPE INDEX
Almond Apricot Coffee Cake .......................................................................................- 7 Apple and Cranberry Coffee Cake ..............................................................................- 7 Apple Coffee Cake With Crumb Crust.........................................................................- 8 Applesauce Coffeecake ..............................................................................................- 8 Apricot Coffee Cake ....................................................................................................- 9 Apricot Macadamia Coffee Cake.................................................................................- 9 Banana Coffee Cake with Chocolate Chip Streusel ..................................................- 10 Berry Coffee Cake.....................................................................................................- 11 Bisquick Deep Dish Cheese Coffee Cake .................................................................- 11 Black Currant and Orange Coffee Cake....................................................................- 12 Black Forest Coffee Cake .........................................................................................- 13 Blueberry Buckle Coffee Cake ..................................................................................- 13 Blueberry Crunch Coffee Cake .................................................................................- 14 Blueberry-Orange Coffee Cake.................................................................................- 15 Brown Sugar Coffee Cake.........................................................................................- 15 Brunch Coffee Cake ..................................................................................................- 16 Butter Crunch Coffee Cake .......................................................................................- 16 Cappuccino Coffeecake ............................................................................................- 17 Caramel Apple Coffeecake .......................................................................................- 18 Cheddar Apple Coffee Cake with Maple Topping .....................................................- 18 Cherry Coffee Cake...................................................................................................- 19 Cherry Kuchen ..........................................................................................................- 19 Chocolate Chip Coffeecake.......................................................................................- 20 Chocolate Banana Coffee Cake................................................................................- 21 Chocolate Coconut Pecan Coffeecake......................................................................- 21 Chuck Wagon Coffee Cake.......................................................................................- 22 Cinnamon Chip Coffeecake ......................................................................................- 23 Cinnamon Toast Coffee Cake ...................................................................................- 23 Cocoa Ripple Coffee Cake........................................................................................- 24 Coffee Coffeecake with Espresso Glaze ...................................................................- 24 Cornbread Coffee Cake ............................................................................................- 25 Cornbread Muffin Coffee Cake..................................................................................- 26 Cranberry Swirl Coffeecake ......................................................................................- 26 Cranberry White Chocolate Coffee Cake ..................................................................- 27 Crumb Coffee Cake...................................................................................................- 28 Date Coffee Cake......................................................................................................- 28 Easy Cinnamon-Raisin Coffee Cake .........................................................................- 29 Easy Coffee Cake .....................................................................................................- 29 Easy Last-Minute Coffee Cake..................................................................................- 30 Easy Streusel Coffee Cake .......................................................................................- 30 French Toast Coffeecake ..........................................................................................- 31 Fresh Peach Coffee Cake .........................................................................................- 31 Golden Brown Coffee Cake.......................................................................................- 32 Good Morning Coffee Cake.......................................................................................- 32 -

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Gooey Butter Coffeecake ..........................................................................................- 33 Graham Cracker Streusel Coffee Cake.....................................................................- 34 Granola Coffee Cake.................................................................................................- 34 Heath Coffee Cake....................................................................................................- 35 Hide 'n' Seek Coffee Cake ........................................................................................- 36 Holiday Coffee Cake .................................................................................................- 37 Honey Cardamom Coffee Cake ................................................................................- 37 Honey Coffee Cake ...................................................................................................- 38 Lemon Coffeecake ....................................................................................................- 39 Lemon Crunch Coffee Cake......................................................................................- 39 Lemon Raspberry Poppy Seed Coffee Cake ............................................................- 40 Maple Almond Coffee Cake ......................................................................................- 40 Mixed Fruit Coffee Cake............................................................................................- 41 Monkey Coffee Cake.................................................................................................- 42 Mud Pie Coffee Cake ................................................................................................- 42 O'Brien's Coffeecake.................................................................................................- 43 Oatmeal Coffee Cake................................................................................................- 43 Orange Coffee Cake .................................................................................................- 44 Orange Nut Coffeecake.............................................................................................- 45 Orange-Pineapple Coffeecake ..................................................................................- 45 Overnight Gooey Cinnamon Coffeecake...................................................................- 46 Peach Custard Coffee Cake (makes 2).....................................................................- 46 Peanut Butter and Honey Coffee Cake .....................................................................- 47 Pecan Coffee Cake ...................................................................................................- 48 Pecan Orange Coffee Cake ......................................................................................- 48 Pecan Ring................................................................................................................- 49 Pie Filling Coffee Cake..............................................................................................- 49 Pineapple Coffeecake ...............................................................................................- 50 Plum Streusel Coffee Cake .......................................................................................- 50 Prune Coffee Cake....................................................................................................- 51 Pumpkin Apple Streusel Coffee Cake .......................................................................- 52 Quick Pecan Sour Cream Coffee Cake.....................................................................- 53 Raspberry Almond Coffeecake .................................................................................- 53 Raspberry Crumble Coffee Cake ..............................................................................- 54 Red Ribbon Coffee Cake ..........................................................................................- 55 Russian Coffee Cake ................................................................................................- 56 Snickerdoodle Coffee Cake.......................................................................................- 56 Sock-It-To-Me Coffee Cake.......................................................................................- 57 Sour Cream & Pear Coffee Cake ..............................................................................- 57 Sour Cream Cinnamon Coffee Cake.........................................................................- 58 Sour Cream Pumpkin Coffee Cake ...........................................................................- 59 Special Coffee Cake..................................................................................................- 59 Spiced Raisin Coffee Cake .......................................................................................- 60 Strawberry Coffee Cake ............................................................................................- 61 Strawberry Crunch Coffee Cake ...............................................................................- 61 Strawberry Rhubarb Coffee Cake .............................................................................- 62 -

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Sunny Morning Coffee Cake .....................................................................................- 63 Sweet Potato Coffee Cake ........................................................................................- 64 Thanksgiving Coffee Cake Recipe ............................................................................- 65 Toffee Crunch Coffee Cake.......................................................................................- 65 Toll House Crumb Coffee Cake ................................................................................- 66 Tropical Coffee Cake.................................................................................................- 67 Tucker's Coffeecake..................................................................................................- 67 Upside Down Coffee Cake ........................................................................................- 68 Very Berry Coffee Cake ............................................................................................- 68 Walnut Coffee Cake ..................................................................................................- 69 Yogurt Coffee Cake...................................................................................................- 70 -

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Almond Apricot Coffee Cake

1 cup butter or margarine, softened 2 cups granulated sugar 3 eggs 8 ounces (1 cup) sour cream 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup slivered almonds, divided 1 (10 to 12 ounce) jar apricot preserves Pan - 12-cup fluted tube pan 350 degrees for 55-60 minutes Special Instructions: Follow basic instructions to combine everything except almonds and preserves. Spread half of batter in greased and floured pan. Sprinkle with half of almonds, then spread half of preserves to within 1/2 inch of edges. Cover with remaining batter, then spoon remaining preserves over batter to within 1/2 inch of edges and sprinkle with remaining almonds. Cool in pan for 15 minutes, then carefully invert onto serving platter. --------------------------------------------------------------------------------------------------------

Apple and Cranberry Coffee Cake

4 cups unpeeled chopped apples 1 cup sugar 2 eggs (slightly beaten) cup corn or canola oil 2 teaspoons vanilla 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons cinnamon teaspoon allspice 1 teaspoon salt 1 cup raisins cup butterscotch bits 1 cup broken nuts (walnuts or pecans) 1 cup chopped fresh cranberries Pan - 2 loaf pans or 8" or 9" round cake pan 325 degrees for 25-30 minutes

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Special Instructions: Mix apples and sugar and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in still another bowl. Now combine egg mixture with apples and sugar and combine flour mixture with apple mixture. Mix thoroughly (it's very chunky). Add raisins, cranberries, nuts and butterscotch bits and stir well. --------------------------------------------------------------------------------------------------------

Apple Coffee Cake With Crumb Crust

2 - 3 small apples - peeled, cored and chopped 2 1/2 cups all-purpose flour 1 1/2 cups brown sugar 3/4 cup butter or margarine, softened 1 cup chopped walnuts, toasted 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 egg 3/4 cup sour cream 1 teaspoon vanilla extract Pan - 9" Round or 9-1/2" Springform 375 degrees for 1 hour and 20 minutes Special Instructions: Use a fork to combine flour, brown sugar and butter until crumbly, then stir in nuts. Press half of mixture into the pan to form crust. Add baking soda, cinnamon and salt to the other half, then make a well in the center. Beat egg, sour cream and vanilla in another bowl until smooth, put in well of crumb/flour mixture, and stir just until combined, then fold in apples. Spread batter over crumb crust. You may need to lay a piece of foil over the top for last 10-20 minutes of baking if the top browns too quickly. --------------------------------------------------------------------------------------------------------

Applesauce Coffeecake
1/4 cup granulated sugar 2 teaspoons cinnamon 1 (18.25 ounce) box yellow cake mix 1 2/3 cups applesauce 3 eggs

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Pan - Bundt 325 degrees for 35 to 50 minutes Special Instructions: Combine sugar and cinnamon and sprinkle 1 tablespoon over bottom of greased pan, then set remainder aside. Mix cake mix, applesauce and eggs until moistened, beating 2 minutes at high speed. Reserve 2 cups of batter, then pour rest of batter in pan. Sprinkle reserved sugar and cinnamon over batter in pan, then top with reserved batter. --------------------------------------------------------------------------------------------------------

Apricot Coffee Cake

1 1/2 cup flour 1/4 teaspoon salt 2 teaspoons baking powder 12 teaspoons Sugar Substitute 1 medium egg 1/4 cup nonfat dry milk 2/3 cup water 1 teaspoon vanilla 2 cups Apricot Halves in Juice, Drained and Chopped Ground cinnamon to taste Pan - 8" square 375 degrees for 25 minutes Special Instructions: Use hand mixer or electric stand mixer. Follow basic directions, but add dry milk to liquid ingredients and beat until blended, then stir in dry ingredients until smooth. Stir in dry ingredients. Stir until smooth. Spread batter in pan, arrange apricots over batter, and sprinkle liberally with cinnamon. --------------------------------------------------------------------------------------------------------

Apricot Macadamia Coffee Cake

3 1/2 ounce jar macadamia nuts, chopped 1/4 cup sugar 1 tablespoon flour 2 tablespoons margarine, softened 1 egg separated 8 ounce can Pillsbury refrigerated crescent rolls 1/4 cup apricot preserves 1/2 teaspoon grated orange peel -9-

5 teaspoons sugar 1 tablespoon flour 2 teaspoons margarine, softened Pan - Cookie Sheet 375 degrees for 15-25 minutes *until deep golden brown* Special Instructions: Filling - Combine 1/2 cup of the chopped macadamia nuts, 1/4 cup sugar, 1 tablespoon flour, 2 tablespoons margarine and egg yolk, mix well, and set aside. Cake - Unroll dough into 2 long rectangles on ungreased cookie sheet, Overlap long sides 1 inch and press edges and perforations to seal. Press or roll into a 13x8 inch rectangle, then spread prepared filling lengthwise down center 1/3 of rectangle. Combine preserves and orange peel and spread over filling. To give a braided appearance, fold strips of dough at an angle across filling, alternating from side to side, and fold ends of coffee cake under to seal. Beat egg white slightly; brush over coffee cake. Topping - Combine 5 teaspoons sugar, 1 tablespoon flour, 2 teaspoons margarine and remaining macadamia nuts and mix until crumbly. Sprinkle crumbs evenly over coffee cake. --------------------------------------------------------------------------------------------------------

Banana Coffee Cake with Chocolate Chip Streusel

Streusel: 1 1/4 cups semisweet chocolate chips (about 8 ounce) 2/3 cup packed golden brown sugar 1/2 cup chopped walnuts 1 tablespoon ground cinnamon Batter: 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 1/3 cups mashed very ripe bananas (about 3 large) 3 tablespoons buttermilk Pan - 8" Square 350 degrees for 45 minutes

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Special Instructions: Stir chocolate chips, brown sugar, walnuts and cinnamon together for and set aside. Sift flour, baking soda, baking powder and salt together. Using mixer, beat sugar, butter and egg in separate bowl, then beat in mashed bananas and buttermilk. Add dry ingredients and blend well. Spread half of batter into pan, then sprinkle with half of streusel. Repeat with remaining batter and streusel. --------------------------------------------------------------------------------------------------------

Berry Coffee Cake

1 Egg 6 tbsp Butter 1/2 cup Sugar 1/4 cup Yogurt 1/2 cup Milk 1 3/4 cup Flour 1/4 tsp Salt 3/4 tsp Baking powder 1 cup Berries (your choice) Pan - 8" Square 350 degrees for 20 minutes Special Instructions: Cream butter and sugar and add egg. Add remaining ingredients, reserving baking powder for last, and stir to combine. Add berries and stir briefly. --------------------------------------------------------------------------------------------------------

Bisquick Deep Dish Cheese Coffee Cake

Cake: 3 cups Bisquick baking mix 1/4 cup granulated sugar 1/4 cup margarine or butter, melted 1/2 cup milk Cheese Filling: 1/2 cup granulated sugar 1 teaspoon vanilla extract 2 eggs 8 ounces cream cheese, softened

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Topping: 1/4 cup strawberry, apricot or raspberry preserves Pan- 9" Round 375 degrees for 30 minutes Special Instructions: Mix Bisquick, sugar, margarine and milk and beat for 30 seconds. Turn dough onto surface floured with baking mix. Knead approx. 30 times. Pat dough in bottom and up sides of ungreased pan. Beat all filling ingredients until smooth and pour over dough. Bake until edge is golden brown and filling is set. Allow to cool for 10 minutes, then spread with preserves. Best served warm. --------------------------------------------------------------------------------------------------------

Black Currant and Orange Coffee Cake

1 cup unsalted butter 2 cups granulated sugar 4 eggs 2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 2 cups fresh black currants 1 cup slivered almonds 1 tablespoon coarsely grated orange peel 1 cup sour cream Pan - 9" Tube Pan 325 degrees for 90 minutes Special Instructions: Cream butter and sugar, then add eggs, one at a time. Mix the flour, baking powder, cinnamon, baking soda, salt and cloves in a separate bowl. Stir in the currants, almonds and orange peel. Stir this mixture into the wet ingredients in 3 parts, alternating with sour cream in 2 parts. Scrape batter into prepared pan, tapping pan lightly on the counter to release any air bubbles present.

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Black Forest Coffee Cake

Cake: 3 eggs 1 1/2 cups sugar 1/2 cup liquid shortening 1 1/2 cups milk 2 tbsp vanilla 3 cups flour 2 tsp baking powder 1 cup chocolate chips 1 can cherry pie filling Topping: 1 cup Bisquick 1/2 cup sugar 1/4 cup butter or oleo 1/2 cup chocolate chips for garnish Pan - 13"x9"x2" Baking Pan 375 degrees for 50-60 minutes Special Instructions: Cake - Beat eggs, add sugar, shortening, milk & vanilla and mix well. Add flour & baking powder. When well mixed, add chocolate chips. Pour into greased baking pan, then drop cherry pie filling on top by the teaspoon in even rows. Sprinkle topping over cake and garnish with chocolate chips before baking. Topping - Blend ingredients with pastry blender to form loose crumbs. --------------------------------------------------------------------------------------------------------

Blueberry Buckle Coffee Cake

TOPPING 1/3 cup granulated sugar 1/3 cup All-Purpose Flour 1 tsp cinnamon 1/4 cup butter or margarine, (1/2 stick) BATTER 2 cup All-Purpose Flour 2 tsp baking powder 1/2 tsp salt 3/4 cup granulated sugar - 13 -

1/4 cup butter or margarine, (1/2 stick) 1 egg 1 tsp vanilla 1/2 cup milk 2 cup fresh or frozen blueberries, well drained Pan - 9" Round 375 degrees for 40-45 minutes Special Instructions: Topping - Mix sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with your fingertips until crumbly and set aside. Batter - Blend flour, baking powder and salt. In separate bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, stirring only enough to blend. Fold in blueberries. Pour the batter into pan and sprinkle the topping over the batter. --------------------------------------------------------------------------------------------------------

Blueberry Crunch Coffee Cake

1/4 cup Butter 1/2 cup Sugar 1 Egg 1 cup Flour 1 tsp Baking powder, Double-acting 1/4 tsp Salt 1/3 cup Milk 1/2 tsp Vanilla extract 2 cup Blueberries, Fresh or frozen TOPPING: 1/4 cup Butter 1/2 cup Sugar 1/3 cup Flour 1/2 tsp Cinnamon, Ground Pan - 9" Square 350 degrees for 25-30 minutes Special Instructions: Cream butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in pan and top with berries. Combine the topping ingredients using a fork and sprinkle over berries. - 14 -

Blueberry-Orange Coffee Cake

2 cup Bisquick. baking mix 1/3 cup orange juice 1/4 cup sugar 1 Egg 2 tbsp margarine or butter, softened 1 cup blueberries, fresh or frozen 3 tbsp Bisquick baking mix 3 tbsp sugar 2 tbsp firm margarine or butter 1 tsp grated orange peel Pan - 8" Square 375 degrees for 30-35 minutes Special Instructions: Mix baking mix, orange juice, 1/4 cup sugar, egg and softened margarine in large bowl. Beat vigorously for 30 seconds, stir in blueberries, and spread in pan. Mix 3 Tbsp. baking mix, 3 Tbsp. sugar, firm margarine and orange peel until crumbly and sprinkle on top of blueberry mixture. --------------------------------------------------------------------------------------------------------

Brown Sugar Coffee Cake

2 cup flour, sifted 2 cup brown sugar, packed 1/2 tsp salt 1/2 cup butter 1/2 tsp baking soda 1/2 tsp nutmeg 1 egg, beaten 1 cup sour cream 1/2 cup nuts, finely chopped Pan - 11"x7"x2" 350 degrees for 40 minutes Special Instructions: Combine flour, sugar, and salt and cut in butter until mixture resembles fine meal. Spread 2 1/2 c of mixture in bottom of greased 11x7x2" pan. Blend soda and nutmeg into remaining mixture, then combine egg and sour cream and stir into mixture until just blended. Spoon over crumb mixture and sprinkle nuts on top. - 15 -

Brunch Coffee Cake

CAKE 1 3oz pkg. cream cheese (flavored, if desired, to match jam flavor) 1/4 cup Butter or margarine 2 cup Bisquick Mix 1/3 cup 7-up 1/2 cup Jam (your choice of flavor) ICING 1 cup Sifted powdered sugar 1/4 tsp Vanilla 1 1/2 tbsp Milk Blend to a spreadable consistency Pan - Baking Sheet 425 degrees for 15-20 minutes Special Instructions: Cut cream cheese and butter into Bisquick mix until crumbly, then blend in 7 up. Turn Bisquick dough onto lightly floured surface and knead 8 to 10 strokes. Roll dough on wax paper to form 12"X 8" rectangle. Turn onto greased baking sheet and remove wax paper. Spread jam/preserves down center of dough. Make 2 1/2" slits at 1" apart on both long sides of rectangle, then fold each strip over jam on angle (resembles X's). Tuck down end pieces. Drizzle warm coffee cake with icing. --------------------------------------------------------------------------------------------------------

Butter Crunch Coffee Cake

Cake: 1/2 cup butter 1 cup granulated sugar 2 eggs 1 cup sifted enriched flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup milk 1/2 cup uncooked, quick oatmeal

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Topping: 1/2 cup brown sugar 1/4 cup flaked or shredded coconut 2 tablespoons butter, melted Pan - 7"x11" rectangle 350 degrees for 25-30 minutes Special Instructions: Cream butter and sugar, then add eggs and beat until light and fluffy. Sift together flour, baking powder, and salt, then add alternately with milk to wet mixture and stir until well blended. Add oats and stir thoroughly. Pour into greased and floured pan and bake. Mix all topping ingredients together and sprinkle on baked coffeecake, then broil for about 1 minute. --------------------------------------------------------------------------------------------------------

Cappuccino Coffeecake
10 ounces milk chocolate 1 1/2 tablespoons instant espresso powder 1/2 cup butter, softened 1/2 cup granulated sugar 4 large eggs 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup all-purpose flour Glaze: 1/4 cup confectioners' sugar 2 tablespoons coffee liqueur Pan - 8" Square 350 degrees for 30 minutes Special Instructions: Cake - Melt chocolate and coffee over low heat, stirring frequently. Beat butter and sugar until fluffy, then add eggs and vanilla extract and beat well. Add chocolate mixture, cinnamon and salt and mix well. Add flour and beat until smooth and thick. Glaze - Whisk together sugar and coffee liqueur until smooth, then spread over cooled cake.

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Caramel Apple Coffeecake

3 eggs 2 cups granulated sugar 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 1 cup coarsely chopped pecans 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3 cups chopped, peeled apples Pan - 10" tube 350 degrees for 1 hour and 15 minutes Special Instructions: Cool in pan for 10 minutes before removing from pan. Pour topping over warm cake. TOPPING - 1/2 cup butter, 1/4 cup milk, pinch salt, 1 cup packed brown sugar. Combine in saucepan; boil 3 minutes, stirring constantly.

Cheddar Apple Coffee Cake with Maple Topping

Coffee Cake 3 cups apples, peeled and chopped 2 cups shredded Cheddar cheese 1 12-ounce can refrigerated biscuits 1/2 cup firmly packed brown sugar 1/4 teaspoon apple pie spice 1/4 cup pure maple syrup 1 egg 1/2 cup chopped pecans or walnuts Maple Topping 3 ounces softened cream cheese 1/3 cup confectioners' sugar 3 tablespoons maple syrup Pan - 9" Square 350 degrees for 35-45 minutes

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Special Instructions: Cake - Evenly spread half of the apples and half of cheese over the bottom of the pan. Separate biscuit dough and cut biscuits into quarters. Arrange biscuit pieces, pointed ends up, over the apple/cheese mixture. Top with remaining apples and cheese. Combine brown sugar, apple pie spice, maple syrup and egg, mixing well, then stir in nuts. Spoon mixture evenly over biscuit pieces and apple mixture in pan. Allow to cool for 10 minutes, then drizzle topping over coffeecake. Maple Topping - Whisk cream cheese, confectioners' sugar and maple syrup until smooth. Add more maple syrup if needed to arrive at a drizzling consistency. --------------------------------------------------------------------------------------------------------

Cherry Coffee Cake

Batter: 1/2 cup margarine 1 cup granulated sugar 1 egg, beaten with milk to equal 1 cup 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 (21 ounce) can cherry pie filling Topping: 1/2 cup granulated sugar 1/2 cup flour 1/4 cup margarine Pan - 13"x9" 350 degrees for 40 to 50 minutes Special Instructions: Batter - Cream margarine and sugar, then in a separate bowl combine flour, baking powder and salt. Add flour mixture alternately with the egg and milk mixture to creamed ingredients. Spread batter in greased and floured pan, then spread pie filling on batter. Topping - Mix sugar and flour, then cut in margarine until mixture is size of small peas. Spread over pie filling before baking. --------------------------------------------------------------------------------------------------------

Cherry Kuchen
Dough: 2 packages active dry yeast - 19 -

1/2 cup warm water 3 tablespoons sugar 1/2 teaspoon salt 1/2 cup warm milk 2 eggs, slightly beaten 2 teaspoons grated orange peel 2 to 3 cups flour 1/4 cup softened butter Filling: 3/4 cup sugar 1 tablespoon cornstarch 4 cups pitted sour cherries 2 tablespoons butter Cinnamon Pan - 10"x15"x1" Jelly Roll 350 degrees for 40 to 50 minutes Special Instructions: Cake - Dissolve yeast in warm water. Combine sugar and salt with warm milk, then add yeast mixture. Stir well, then add eggs and orange peel. Add enough flour to make a soft dough, stiff enough to knead. Work in butter in small amounts with fingers. Place dough on a lightly floured surface and knead for 8 to 10 minutes, adding more flour as needed. Place dough in buttered bowl, then turn so buttered side is up. Cover bowl with a towel and let rise in a warm place until doubled in bulk. Punch dough down, then turn it out and knead it for 1-2 minutes. Pat into pan, set aside, and let rise for 5 minutes. Filling - Mix sugar and cornstarch, then stir in cherries. Pour mixture evenly over dough, dot with butter and sprinkle with cinnamon as desired. --------------------------------------------------------------------------------------------------------

Chocolate Chip Coffeecake

1 cup firmly packed brown sugar 1 cup vegetable oil 1 cup brewed black coffee 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla extract 2 large eggs 1 teaspoon ground cinnamon 2 cups (12-ounces) chocolate chips

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Pan - 13"x9"x2" baking pan 400 degrees for 20-25 minutes Special Instructions: Combine sugar, oil, coffee, flour, salt, baking soda, vanilla, eggs and cinnamon and mix until smooth. Pour into baking pan and sprinkle chips on top evenly. Be sure to check for doneness by inserting pick in an area with no chocolate chips. --------------------------------------------------------------------------------------------------------

Chocolate Banana Coffee Cake

1 cup butter 2 cups granulated sugar 2 eggs, beaten 1 tsp vanilla 2 1/2 cups mashed ripe bananas (about 5) 3 cups all purpose flour 2 tsp baking powder 2 tsp baking soda 1 cup sour cream 1/2 cup firmly packed brown sugar 1 tsp cinnamon 1 (300g) pkg semi-sweet chocolate chips Pan - 13"x9" cake pan 350 degrees for 45-50 minutes Special Instructions: Cream butter and sugar on medium speed of mixer. Add eggs, beating until smooth, and then add vanilla and mashed bananas, mixing until smooth. Sift together flour, baking powder and baking soda. Add to banana mixture alternately with sour cream, ending with dry ingredients. Pour half of batter into greased pan. Combine brown sugar and cinnamon, then sprinkle half of this mixture over batter in pan and top with half of the chocolate chips. Repeat layers. --------------------------------------------------------------------------------------------------------

Chocolate Coconut Pecan Coffeecake MICROWAVE RECIPE

2/3 cup flaked coconut

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1/4 cup chopped toasted pecans 1/3 cup mini chocolate chips 1/2 cup firmly packed brown sugar, divided 1 tablespoon butter or margarine, melted 2 cups buttermilk baking mix 1 egg 2/3 cup milk 2 tablespoons vegetable oil Pan - 9"x9"x2" Microwave-safe dish (glass recommended) Cook on HIGH for 4-5 minutes, turning 1/4 turn after 2 minutes In greased dish, combine coconut, pecans, chocolate pieces, 1/4 cup brown sugar and butter and mix well. In bowl, combine baking mix, remaining 1/4 cup brown sugar, egg, milk and oil, mixing until smooth, and pour over coconut mixture in dish. Cool on counter for 5 minutes before inverting onto serving plate. If cake does not release from dish, return to microwave on plate, covered by baking dish, and microwave 1 minute more. --------------------------------------------------------------------------------------------------------

Chuck Wagon Coffee Cake

2 1/2 cups flour 2 cups brown sugar, firmly packed 1/2 teaspoon salt 2/3 cup butter or lard 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda 1 cup sour milk (add 1 tablespoon of vinegar to 1 cup milk) 2 eggs, well beaten Pan - 8"x12"x2" Biscuit Pan 400 degrees for 20-30 minutes Special Instructions: Mix flour, sugar, salt and butter to make fine crumbs, then remove 1/2 cup of the crumbs for cake topping. Add the rest of the dry ingredients to the remaining crumb mixture. Add beaten eggs to the sour milk, then add to dry mixture and beat until smooth. Pour into pan, then sprinkle reserved crumbs on top. Serve hot from the pan. Nuts may be added to the topping, if desired.

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Cinnamon Chip Coffeecake

1 cup butter or margarine, softened 1 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 3/4 cup applesauce 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 2/3 cups (10-ounce package) HERSHEY'S Cinnamon Chips 1 cup chopped pecans (optional) Pan - 13"x9"x2" baking pan 350 degrees for 30-35 minutes Special Instructions: Beat butter and sugar in mixer until well blended. Beat in eggs and vanilla, then mix in applesauce. Combine flour, baking soda and salt and add gradually to butter mixture. Beat until well blended, then stir in cinnamon chips and pecans and spread into prepared pan. Sprinkle with powdered sugar if desired. --------------------------------------------------------------------------------------------------------

Cinnamon Toast Coffee Cake

Cake: 2 cups flour 1 cup granulated sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 6 tablespoons melted margarine, divided 1 teaspoon vanilla extract Topping: 1/2 cup granulated sugar 3 teaspoons cinnamon Pan - 13"x9" Oblong 325 degrees for 15-20 minutes, then another 10 minutes after topping is added

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Special Instructions: Sift flour, 1 cup sugar, baking powder and salt. Blend in milk, 2 tablespoons margarine and vanilla extract and mix well. Turn into greased oblong pan. After baking until golden brown, drizzle remaining 4 tablespoons melted margarine over top and sprinkle topping over cake. Bake for 10 minutes longer. --------------------------------------------------------------------------------------------------------

Cocoa Ripple Coffee Cake

1/2 cup butter or margarine 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 eggs 1 1/2 cups all-purpose flour 2/3 cup milk 1/3 cup packed brown sugar 1/3 cup chopped walnuts 2 tablespoons unsweetened cocoa powder Pan - 6-cup tube pan or ring mold 350 degrees for 25-30 minutes Cream butter or margarine, granulated sugar, baking powder, and salt, then beat in eggs. Add flour and milk alternately to sugar mixture. Spoon one-third of batter into a greased and floured pan. Combine brown sugar, walnuts, and cocoa powder, and sprinkle half of this mixture over batter. Repeat this layering again, and end with a final batter layer. --------------------------------------------------------------------------------------------------------

Coffee Coffeecake with Espresso Glaze

CAKE 2 cup Flour 1 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt 3/4 cup Unsalted butter, softened 1 cup Sugar 2 large Eggs 2 tsp Vanilla - 24 -

1 cup Sour cream ESPRESSO MIXTURE 2 tbsp Instant espresso dissolved in 1 tbsp Hot water GLAZE 3 tbsp Strong brewed coffee 1 1/2 tsp Instant espresso powder 3/4 cup Confectioner's sugar Pan - 8" Bundt 350 degrees for 55-60 minutes Special Instructions: Cake - Follow Basic Instructions. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into pan, spoon the coffee batter over the plain, and spoon the remaining plain batter on top, spreading all layers evenly. Cool in the pan for 30 minutes, invert onto rack and allow to cool completely. Glaze - Stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the conf. sugar and add it, stirring until combined well. If necessary, add more coffee to obtain a pourable consistency. Pour glaze over cake and let stand until glaze has set. --------------------------------------------------------------------------------------------------------

Cornbread Coffee Cake

1 cup sifted all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup cornmeal 1 egg 1 cup milk 3 tablespoons cooking oil 1/2 cup strawberry preserves, or favorite 1 tablespoon sugar Pan - 9" Pie Plate 425 degrees for 20-25 minutes Special Instructions: Follow basic instructions. Spread batter in greased pie plate and spoon preserves over batter. Sprinkle with the remaining sugar. - 25 -

Cornbread Muffin Coffee Cake

1 (8 1/2 ounce) box cornbread mix 1 (7 ounce) box blueberry muffin mix 1 (3 ounce) box instant vanilla pudding 2 eggs 1 cup buttermilk 1 pint blackberries, blueberries or raspberries 1/4 cup granulated sugar, plus more for garnish 2 tablespoons butter Pan - 10" Deep-Dish Pie Pan or 10" Cast-iron Skillet 375 degrees for 30-35 minutes Special Instructions: Combine cornbread mix, blueberry muffin mix and pudding mix. Add eggs and buttermilk and stir well. Pour batter into prepared pan and spread berries on top of batter. Sprinkle with 1/4 cup sugar. After baking until done, remove from oven and dot with the butter. Sprinkle with additional sugar. --------------------------------------------------------------------------------------------------------

Cranberry Swirl Coffeecake

1/2 cup butter or margarine 3/4 cup white sugar 2 eggs 2 cups all-purpose flour 1/2 cup sour cream 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon almond extract 1 (16 ounce) can whole cranberry sauce 1/2 cup slivered almonds GLAZE: 3/4 cup confectioners sugar 1 tablespoon warm water 1/2 teaspoon almond extract

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Pan - 9" Tube 350 degrees for 50 minutes Special Instructions: Cream butter or margarine with sugar and add eggs one at time. Blend flour, baking soda, baking powder, and salt in separate bowl. With Mixer on low speed, add flour mix alternately with sour cream to butter mixture, ending with flour mix. Add 1 teaspoon of almond extract. Put half the batter in the bottom of the pan, then 1/2 the can of cranberry sauce. Repeat again with remaining batter and cranberry sauce, then sprinkle almonds on top. If desired, run spatula a few times through batter to swirl sauce and batter until desired look is achieved. Allow to cool slightly, then remove from pan and drizzle glaze on top. --------------------------------------------------------------------------------------------------------

Cranberry White Chocolate Coffee Cake

2 cups fresh or frozen cranberries (thawed and drained if frozen) 3/4 cup butter 1 1/4 cups packed brown sugar 2 eggs 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder Pinch of salt 1 cup buttermilk 1 cup white chocolate chips Pan - 9" Springform 350 degrees for 1 hour and 15 minutes Special Instructions: Beat butter with 1 cup of brown sugar, then beat in eggs, 1 at a time. In separate bowl, mix together flour, baking soda, baking powder and salt, then add to butter mixture alternately with buttermilk. Stir in cranberries and 3/4 cup of the white chocolate chips, then spoon into greased 9 inch springform pan, smoothing top. Sprinkle with remaining brown sugar and chocolate chips. Bake until firm when pressed gently in the center. Let cool in pan on rack for 20 minutes before removing from pan.

- 27 -

Crumb Coffee Cake

2 cup All-purpose flour 1 Egg, beaten 2 cup Brown sugar 1 tsp Soda 1/2 cup shortening Baking powder, pinch 1 cup Sour milk Pan - 8" square deep baking dish 350 degrees for 40 minutes Special Instructions: Crumble shortening into sugar and flour and reserve 3/4 c of this mixture for topping. To the remaining dry ingredients add shortening, milk and egg, mix well, and place in baking dish. Top with the 3/4 c reserved crumbs. --------------------------------------------------------------------------------------------------------

Date Coffee Cake

Cake: 1/3 cup mashed banana 1/2 cup butter, softened 3 large eggs 1 teaspoon vanilla extract 1 1/4 cups water 3 cups unbleached white flour 1 teaspoon baking soda 2 teaspoons baking powder 1 1/2 cups chopped dates Topping: 1/3 cup chopped dates 1/3 cup chopped walnuts 1/3 cup flaked coconut Pan - 13"x9" baking pan 350 degrees for 20-25 minutes Special Instructions: Beat mashed banana and butter until creamy. Add eggs, vanilla extract and water and beat. Add in flour, baking soda and baking powder, and beat well, then stir in chopped - 28 -

dates. Spoon batter into greased and floured pan, spreading batter evenly. Combine topping ingredients and sprinkle over batter. --------------------------------------------------------------------------------------------------------

Easy Cinnamon-Raisin Coffee Cake

1/2 cup chopped pecans, divided 1/3 cup raisins 1/4 cup sifted powdered sugar 1/4 cup margarine or butter, softened 1 teaspoon ground cinnamon 1 teaspoon vanilla One package of 8 refrigerated breadsticks Glaze: 1/2 cup sifted confectioners' sugar 2 teaspoons milk 1/4 teaspoon vanilla Pan - baking sheet 350 degrees for 20-22 minutes Special Instructions: Mix half the nuts with raisins, powdered sugar, margarine, cinnamon and vanilla. Unroll breadsticks, but do not separate, and spread the raisin mixture evenly over dough to within 1/2-inch of edges. Fold in half lengthwise, then seal long edges and gently stretch dough to a 24-inch strip. Twist slightly, then shape into circle on ungreased baking sheet and seal ends. Cool slightly, then drizzle coffee cake with Vanilla Glaze and sprinkle with remaining nuts. --------------------------------------------------------------------------------------------------------

Easy Coffee Cake

2 cups Bisquick 2/3 cup milk 2 tbsp sugar 1 egg STRUESEL TOPPING 1/3 cup Bisquick 1/3 cup packed brown sugar 1/2 tsp cinnamon - 29 -

2 tbsp firm margarine or butter Pan - 9" Round 375 degrees for 18-22 minutes Special Instructions: Spread batter in pan and sprinkle with streusel topping. --------------------------------------------------------------------------------------------------------

Easy Last-Minute Coffee Cake

2 cup all-purpose flour 4 tbsp cocoa 1 cup cold coffee 1 tsp vanilla 1 cup sugar 2 tsp baking soda 1 cup mayonnaise Pan - 8" Round 350 degrees for 45 minutes Special Instructions: None --------------------------------------------------------------------------------------------------------

Easy Streusel Coffee Cake

1 (18.25 ounce) box yellow cake mix 1 (4 serving) box vanilla instant pudding mix 1/3 cup vegetable oil 4 eggs 1 cup plain yogurt 1 tablespoon unsweetened cocoa powder 1/2 cup chopped nuts 1 teaspoon ground cinnamon Pan - 8-1/2" Bundt 350 degrees for 50 minutes Special Instructions: Beat cake mix, pudding mix, oil, eggs and yogurt together until smooth with no lumps. Mix cocoa, chopped nuts, and cinnamon in a separate bowl. Put 1/2 of batter in Bundt - 30 -

pan, then sprinkle streusel mix over batter and top with remaining half of batter. Cool for 15 minutes before removing from pan. --------------------------------------------------------------------------------------------------------

French Toast Coffeecake

12 (very cold) unbaked dinner rolls 2 eggs 1/3 cup liquid hazelnut coffee creamer 1/4 cup pancake syrup or honey 3 tablespoons butter, melted 2 tablespoons granulated sugar 1/2 tablespoon ground cinnamon 1/2 tablespoon vanilla extract 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger Pan - Bundt 350 degrees for 35 minutes Special Instructions: Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the freezer/refrigerator before the dough starts rising. Cut rolls in fourths. Combine rest of ingredients in a bowl. Dip rolls in this mixture and place in pan. Pour remaining mixture over rolls. Cake can be made ahead to this point, covered with plastic wrap and refrigerated. When ready to prepare, loosen cover and let rise at room temperature until rolls rise to the top of the pan. After baking, invert onto serving platter, drizzle with syrup and dust with powdered sugar. Slice and serve with additional syrup. --------------------------------------------------------------------------------------------------------

Fresh Peach Coffee Cake

1/2 c butter 1 1/2 c packed brown sugar 1 egg 2 c flour 1 tsp baking soda 1 c buttermilk 4 peaches peeled and diced 1 tsp cinnamon Cinnamon sugar mix for topping

- 31 -

Pan - 9"x13" 350 degrees for 30-35 minutes Special Instructions: Cream butter with brown sugar and add slightly beaten egg. Add flour and baking soda alternately with buttermilk, then gently blend in peaches. Pour batter into dish and sprinkle with cinnamon sugar mix. --------------------------------------------------------------------------------------------------------

Golden Brown Coffee Cake

CRUMB MIXTURE 1 cup Golden Brown Sugar firmly packed 1/4 cup All-purpose flour 1/4 cup Butter 1/3 cup finely chopped walnuts CAKE BATTER 3/4 cup Golden Brown Sugar firmly packed 1/2 cup Butter 3 Eggs 3 cup All-purpose flour 2 tsp Baking powder 1 tsp Salt 1 cup Buttermilk 1 tsp Vanilla Pan - 12 cup Bundt pan 350 degrees for 1 hour Special Instructions: Crumb mixture Cut butter into sugar and flour until mixture is crumbly and stir in nuts. Cake - Cream sugar, butter and eggs. Combine remaining flour, baking powder, soda and salt. Add buttermilk alternately with flour mixture. Stir in vanilla. (Batter will be thick.) Spoon half the batter into well greased pan and sprinkle with half the crumb mixture. Add remaining batter and top with remaining crumb mixture. --------------------------------------------------------------------------------------------------------

Good Morning Coffee Cake

2 1/3 cup All-Purpose Flour 1 1/3 cup Sugar - 32 -

3/4 tsp Salt 3/4 cup Crisco 2 tsp Baking Powder 3/4 cup Milk 2 Eggs 1 tsp Vanilla 3 oz Cream Cheese 14 oz Can Condensed Milk 1/3 cup Lemon Juice 2 tsp Cinnamon 29 oz Can Sliced Peaches 1 cup Chopped Nuts 1/3 cup Brown Sugar Pan - 13"x9" 350 degrees for 25 minutes or until set, then for 35 minutes after adding second layer. Special Instructions: In large bowl, mix 1st 3 ingredients. Cut in Crisco until crumbly, then reserve 1C crumbs. Add next 4 ingredients to remainder and beat on medium speed 2 minutes. Spread into pan and bake for 25 minutes or until set. Beat cream cheese until fluffy and gradually beat in condensed milk. Stir in lemon juice, then fruit, 1/2C nuts and 1t cinnamon. In a medium bowl, combine reserved crumbs, 1/2C nuts, 1t cinnamon & 1/3C brown sugar. Spoon fruit mix onto cake evenly and sprinkle with crumb mixture. Bake for 35 minutes more. --------------------------------------------------------------------------------------------------------

Gooey Butter Coffeecake

Crust: 1 cup flour 3 tablespoons granulated sugar 1/3 cup butter, softened Filling: 1 1/4 cups granulated sugar 3/4 cup (1 1/2 sticks) butter, softened 1 egg 1 cup all-purpose flour 2/3 cup evaporated milk 1/4 cup light corn syrup 1 teaspoon vanilla extract

- 33 -

Pan - 9" Square 350 degrees for 30 minutes (until almost set - don't overbake!) Special Instructions: Prepare crust as you would for a pie pastry, making crumbs that cling together. Press into bottom and sides of prepared pan. For filling, beat sugar and butter, then beat in egg. Alternately add and beat in flour, milk, syrup and vanilla. Pour onto crust in pan. Cool in pan to room temperature. Center should have a soft gooey filling. --------------------------------------------------------------------------------------------------------

Graham Cracker Streusel Coffee Cake

Streusel: One sleeve graham crackers (9 full crackers) 1 cup brown sugar 1 stick and 3 Tbsp melted butter 1 1/2 cups pecans 2 tsp cinnamon Cake: 1 box (18 1/4 oz) white cake or French vanilla cake mix 1 box of instants (3.12 oz) French vanilla pudding 3 eggs 1/4 cup oil 1 cup water Pan - 13"x9"x2" Baking Pan 350 degrees for 45 minutes if pan is aluminum, 30-35 minutes if pan is dark metal Special Instructions: Cake - Beat all ingredients together until thoroughly mixed. Pour half into greased pan and sprinkle with half of streusel mixture. Spread remaining batter on top of streusel and top with remaining streusel. Streusel - Put graham crackers in Ziploc bag, close it and roll with rolling pin until crushed. Add other dry ingredients. Melt butter, pour over dry crumbs and mix thoroughly. --------------------------------------------------------------------------------------------------------

Granola Coffee Cake

Filling: 1/2 cup butterscotch-flavored chips 1/2 cup chopped nuts - 34 -

1/2 teaspoon ground cinnamon Cake: 1 cup granola cereal 1 cup sour cream 1/2 cup butter, softened 1/2 cup granola sugar 3 large eggs 1/2 teaspoon grated orange peel 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt Glaze: 1/2 cup butterscotch-flavored chips 1 tablespoon vegetable shortening 2 tablespoons chopped nuts Pan - 10" Tube Pan or 12-cup Bundt Pan 350 degrees for 45-55 minutes Special Instructions: Filling - Combine ingredients in medium bowl and set aside. Cake - Combine cereal and sour cream in mixer bowl; let stand 5 minutes to soften cereal. Add butter and beat at medium speed, scraping bowl often, until well blended. Add sugar, eggs and orange peel and continue beating until mixed. (Mixture will be slightly lumpy.) Add remaining cake ingredients and beat until well mixed. Spoon half of batter into greased and floured pan, sprinkle with filling, and spoon remaining batter over filling. Cool completely before glazing. Glaze - Melt chips and shortening in saucepan. Immediately drizzle over cooled cake, then sprinkle with nuts. --------------------------------------------------------------------------------------------------------

Heath Coffee Cake

2 cup Brown sugar 2 cup Sifted flour 1/4 lb Oleo 1 Egg 1 cup Milk 1 tsp Vanilla 1 tsp Soda 1 pinch of salt - 35 -

Heath candy bars chopped up with 1/2 cup nuts Pan - 8" Round 350 degrees for 30 minutes Special Instructions: Mix flour, sugar and oleo with fingers until crumbly. Take out a cup of this mix and reserve. Add egg, milk, soda and salt to remaining mixture, then beat and put in greased pan. Add the reserved cup of mixture over the top of the cake mix in the pan and sprinkle the candy and nuts over all. --------------------------------------------------------------------------------------------------------

Hide 'n' Seek Coffee Cake

BATTER 1/2 cup shortening 1/2 cup Sugar 1/2 tsp Vanilla 1 Egg 1 1/2 cup All-purpose flour 1/2 tsp Salt 1 1/2 tsp Baking powder 1/2 cup Milk FILLING 1/2 cup California dried figs (chopped fine) 1/4 cup Chopped walnuts 1/2 cup Brown sugar 1/4 cup Butter, melted 1 tbsp Cinnamon Pan - 8" Cake Pan 350 degrees for 45 minutes Special Instructions: Spread half the batter in pan. Cover with filling and add remaining batter. FILLING: Rinse figs with hot water, then chop finely. Blend with remaining filling ingredients.

- 36 -

Holiday Coffee Cake

1 10-ounce jar maraschino cherries 8 ounces cream cheese, softened 1/2 cup slivered almonds 1/2 cup granulated sugar 1/2 teaspoon almond extract 2 8-ounce packages crescent rolls Glaze: 1/2 cup confectioners' sugar 1 to 2 teaspoons milk 1/4 teaspoon almond extract Pan - baking sheet 350 degrees for 20-25 minutes Special Instructions: Cake - Drain cherries and discard juice (or save for another use). Save 8 to 10 cherries for garnish and chop remaining cherries. Combine cherries, cream cheese, almonds, sugar, and almond extract and mix well. Separate each can of crescent rolls into 2 rectangles; seal firmly at edges and perforations to make one large rectangle. Roll or pat into a 15"x13" rectangle, and spread cream cheese mixture over dough. Roll up dough, starting at long side of rectangle, and place seam side down on greased baking sheet. Form into ring, firmly pressing ends together. With scissors or sharp knife, cut almost through ring at 1-inch intervals, turning each section slightly on its side. If needed, cover with foil during last 5 minutes of baking time to prevent overbrowning. Carefully remove from pan to wire rack. Glaze - Combine sugar, milk and almond extract and drizzle over cooled coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers (due to cream cheese filling). --------------------------------------------------------------------------------------------------------

Honey Cardamom Coffee Cake

1 cup Liquid honey 1/2 cup Butter, softened 2 Eggs 1 tsp Vanilla 2 cup All-purpose flour 1 tsp Baking powder 1 tsp Ground cardamom 1/2 tsp Baking soda - 37 -

1/2 tsp Salt 2/3 cup Sour cream STREUSEL TOPPING 1/2 cup sliced almonds 1/3 cup Packed brown sugar 1/3 cup All-purpose flour 2 tbsp Butter ICING 1/2 tsp Cinnamon 2/3 cup icing sugar 2 tsp Milk Pan - 9" Springform 350 degrees for 1 hour Special Instructions: Cake - Beat honey with butter until smooth; beat in eggs and vanilla. Stir together flour, baking powder and soda, cardamom and salt; add to honey mixture with sour cream. Streusel Topping - In small bowl, stir together almonds, sugar and flour, then cut in butter until crumbly and sprinkle over batter. Icing - Sprinkle cinnamon over cake. Whisk icing sugar with milk and drizzle over cake. --------------------------------------------------------------------------------------------------------

Honey Coffee Cake

2 c. sifted flour 3 tsp. baking powder 1/2 tsp. salt 1/4 c. sugar 1/4 c. shortening 1 egg 2/3 c. milk Topping: 3 Tbsp. soft butter 1/2 c. honey 3/4 c. shredded coconut 3/4 c. cereal flakes (your choice - corn flakes, etc.) Pan - 9" Square 400 degrees for 25-30 minutes

- 38 -

Special Instructions: Sift dry ingredients into a bowl, then cut in shortening. Add egg and milk, stirring only until all flour is moistened. Spread batter in pan, then cover with topping mixture. --------------------------------------------------------------------------------------------------------

Lemon Coffeecake
1 1/4 cups granulated sugar, divided 3/4 cup vegetable oil 4 eggs 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 (15 3/4 ounce) can lemon pie filling 1 1/2 teaspoons ground cinnamon Pan - 13"x9" baking dish 350 degrees for 30 minutes Special Instructions: In mixing bowl, combine 1 cup of sugar and the oil and mix well. Add eggs and beat until mixture is light and lemon-colored. Combine flour, baking powder and salt. Add to the egg mixture and mix well. Pour half into prepared baking dish and spread pie filling over batter, then top with remaining batter. Combine cinnamon and remaining sugar and sprinkle over the top. --------------------------------------------------------------------------------------------------------

Lemon Crunch Coffee Cake

Cake: 1 cup finely chopped nuts 3 cups Bisquick baking mix 1 1/4 cups granulated sugar 1/4 cup margarine or butter, softened 3 eggs 1/2 cup milk 2 tablespoons grated lemon peel 1/4 cup lemon juice Glaze: 1 cup confectioners sugar 1 to 2 tablespoons lemon juice

- 39 -

Pan - 12-cup Bundt 350 degrees for 50 minutes Special Instructions: Cake - Sprinkle nuts evenly over bottom and sides of pan, pressing if needed. Beat remaining cake ingredients in large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed, scraping bowl occasionally, for 3 minutes. Spread in pan. Drizzle with glaze when completely cooled. Glaze - Mix confectioners sugar and lemon juice until smooth and drizzling consistency. --------------------------------------------------------------------------------------------------------

Lemon Raspberry Poppy Seed Coffee Cake

1 13.9-14 ounce package Lemon Poppy Seed Quick Bread Mix 3/4 cup milk 1/3 cup oil 1 egg 1/2 cup (or more) raspberry preserves 1/4 cup granulated sugar 1 3-ounce package softened cream cheese Pan - 9" Springform 350 degrees for 35-45 minutes Special Instructions: Reserve 1/2 cup of quick bread mix for topping. In large bowl, combine remaining quick bread mix, milk, oil and egg. Stir until mix is moistened, then spread 2/3 batter in bottom of pan. Spoon preserves over batter and spread carefully to within 1/2 inch of edge of pan. Drop remaining batter by spoonfuls over preserves and spread carefully. (Some preserves may show through.) Add sugar to reserved 1/2 cup quick bread mix, and with pastry blender or fork, cut in cream cheese until mixture resembles coarse crumbs. Sprinkle over batter in pan. --------------------------------------------------------------------------------------------------------

Maple Almond Coffee Cake

1 cup (2 sticks) margarine 1 1/2 cups granulated sugar 1/2 cup brown sugar 2 large eggs - 40 -

1 cup sour cream 2 teaspoons almond extract 1 teaspoon maple extract 2 cups flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt Topping: 1 cup flour 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup walnuts, crushed 1 teaspoon cinnamon 1/2 cup margarine Pan - as desired 350 degrees for 45 minutes Special Instructions: Sift dry ingredients into bowl. In second bowl, cream sugars and shortening, then add eggs one at a time, beating well. Alternately add sour cream and flour mixture, starting with and ending with flour, then stir in extracts. Pour batter into greased and floured pan, then sprinkle topping over batter. --------------------------------------------------------------------------------------------------------

Mixed Fruit Coffee Cake

8 ounces mixed dried fruit, coarsely chopped 1/2 cup orange juice 1 1/2 cup Bisquick baking mix 1/2 cup sugar 1/3 cup plain nonfat yogurt 2 tbsp butter or margarine, melted 1 tsp vanilla 1 egg Pan - 9" Round 350 degrees for 30 to 40 minutes Special Instructions: Heat fruit and orange juice to boiling in saucepan over medium heat; reduce heat and simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft. Set aside. Stir remaining ingredients until mixed and pour into pan. Top with fruit mixture. - 41 -

Monkey Coffee Cake

2/3 cup granulated sugar 2 teaspoons cinnamon, divided 4 cans biscuits, each biscuit quartered 1 cup chopped nuts 1 cup light brown sugar 1/2 cup butter or margarine Pan - Tube pan 350 degrees for 40-45 minutes Special Instructions: Combine sugar and 1 teaspoon cinnamon in a bag. Add biscuit pieces and shake. Drop biscuit pieces into a greased tube pan and sprinkle with nuts. Combine brown sugar, 1 teaspoon cinnamon and butter and bring to a boil over medium heat, then pour over cake. Turn out of pan and serve while still warm. --------------------------------------------------------------------------------------------------------

Mud Pie Coffee Cake

1 cup butter, softened 1 cup granulated sugar 1 cup packed light brown sugar 2 cups all-purpose flour 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup sour cream 2 eggs, beaten 1/2 teaspoon baking soda 1 cup chopped pecans Pan - 8" Square 350 degrees for 35 minutes Special Instructions: Cream butter and sugars, then add flour, cinnamon and salt and mix well. Reserve 1 cup of mixture for topping. In separate bowl, combine sour cream, eggs and baking soda, then add to creamed mixture and mix well. Sprinkle pecans into prepared pan and spoon batter over top. Sprinkle with reserved topping.

- 42 -

O'Brien's Coffeecake
4 cups all-purpose flour 1 cup vegetable shortening 1 package (1/4 ounce) active dry yeast (2 1/2 teaspoons) 3 large eggs 1 1/2 cups milk 1/2 teaspoon salt 3 tablespoons granulated sugar 1 1/2 cups graham cracker crumbs 1 cup chopped nuts 1 cup raisins 2 cups firmly packed brown sugar 3/4 cup butter Pan - TWO 9" Round Pans 350 degrees for 30 minutes Special Instructions: Combine flour and shortening, then mix in yeast and set aside. Beat eggs, warm milk, salt and sugar with an electric mixer for 30 seconds, then stir in the flour mixture. Place dough in a bowl and let rise for 4 hours. While dough is rising, prepare filling by mixing graham cracker crumbs, chopped nuts, raisins and brown sugar until thoroughly combined. Divide dough in half and roll each into a rectangle. Place on a lightly floured surface, spread with filling, and dot with 1/2 cup butter. Roll and seal seams, then brush with 1/4 cup melted butter. Cover and let rise for about 2 hours, then place each roll in a greased baking pan. --------------------------------------------------------------------------------------------------------

Oatmeal Coffee Cake

Cake: 1 cup oatmeal 1 1/4 cups hot water 1 1/4 cups flour 1 cup granulated sugar 1 cup brown sugar, packed 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 cup margarine, melted 2 whole eggs 1 teaspoon vanilla extract

- 43 -

Topping: 2/3 cup brown sugar, packed 2 cups flaked coconut 1 cup pecans, chopped 1/4 cup margarine, melted 2 teaspoons vanilla extract 1/3 cup evaporated milk Pan - 13"x9" Oblong Pan 350 degrees for 30 minutes, then another 15 after topping is added Special Instructions: Cover oatmeal with hot water and set aside for 20 minutes. Meanwhile, mix dry ingredients. Add eggs, margarine, and vanilla extract and mix well. Add prepared oatmeal and mix. While cake is baking, mix together all topping ingredients. When cake is done but still hot, spread topping on and return to the oven for 15 minutes. --------------------------------------------------------------------------------------------------------

Orange Coffee Cake

2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon baking powder 1/3 cup sugar 1 to 2 teaspoons grated orange zest 1/4 cup shortening 1/4 cup milk 1/2 cup orange juice 1 teaspoon vanilla 1 egg, beaten Topping 1/2 cup sugar 1 to 2 tablespoons finely grated orange zest 1 teaspoon cinnamon 1 tablespoon butter Pan - 9" Square 400 degrees for 30 minutes Special Instructions: Cake - Sift dry ingredients, then add orange peel. Cut in shortening until mixture resembles coarse crumbs. Combine remaining ingredients and add all at once. Stir just until dry ingredients are moistened. Pour into a greased pan. Mix all topping ingredients and sprinkle over batter in pan. - 44 -

Orange Nut Coffeecake

Cake: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup granulated sugar 1 cup milk 1 egg 1/2 cup vegetable oil 1/2 cup orange juice Topping: 1 cup firmly packed brown sugar 1 cup sliced almonds or nuts 1/2 cup butter or margarine, softened Glaze: 1/2 teaspoon vanilla extract 1 tablespoon milk 3/4 cup confectioners' sugar Pan - 13"x9" glass baking dish -OR- 2 8" or 9" cake pans 350 degrees for 30 minutes Special Instructions: Follow basic instructions and pour batter into prepared pan. Sprinkle topping over cake. After cake has cooled partway, drizzle glaze over top and serve. --------------------------------------------------------------------------------------------------------

Orange-Pineapple Coffeecake
1 8.25-ounce can pineapple chunks, crushed & drained (reserve 3 tbsp. juice for glaze) 1 (18.25-ounce) package white cake mix 2 large eggs 1 teaspoon ground cinnamon 1 (11-ounce) can Mandarin oranges UNDRAINED Glaze: 1 1/2 cups powdered sugar - 45 -

3 tbsp. reserved pineapple juice Pan - 10"x2" Tube Pan 400 degrees for 35-40 minutes Special Instructions: Combine crushed pineapple chunks (reserving 3 tablespoons of the liquid for the glaze), white cake mix, eggs, cinnamon, and mandarin orange sections (undrained). Stir until just moistened, then beat with mixer on high for 2 minutes. Pour into prepared pan(s). Cool in pan for about 1 hour before removing and spooning glaze over cake. --------------------------------------------------------------------------------------------------------

Overnight Gooey Cinnamon Coffeecake

1 package frozen dinner rolls 1 small box instant butterscotch pudding 1 cup brown sugar, packed 2 tablespoons cinnamon 1/2 cup butter, melted 1/2 cup pecan pieces Pan - Bundt pan 350 degrees for 30 minutes Special Instructions: In greased pan, place half of each of the frozen dough balls, powdered pudding mix, brown sugar, cinnamon, butter and pecans. Repeat with the remaining half of each. Cover pan loosely with foil, top with a clean towel and let sit overnight on the counter. The dough will defrost and rise overnight. Bake in the morning. --------------------------------------------------------------------------------------------------------

Peach Custard Coffee Cake (makes 2)

Cakes: 2 cups self-rising flour 1/2 cup granulated sugar 3/4 cup butter 2/3 cup milk 1 egg, beaten Topping: 3 cups fresh or frozen sliced peaches, thawed

- 46 -

1/2 cup granulated sugar 1 tablespoon self-rising flour 2 eggs 1 cup sour cream 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 1 teaspoon cinnamon-sugar blend Pan - TWO 9" rounds 375 degrees for 25-30 minutes, plus 15-20 minutes more after adding sour cream Special Instructions: Combine 2 cups flour and 1/2 cup sugar. Cut in butter with forks until mixture resembles coarse meal. Add milk and 1 egg and stir just until blended. Spread batter evenly between pans. Combine peaches, 1/2 cup sugar and 1 tablespoon flour and toss gently to coat. Arrange peaches over batter in pan. Bake as directed. Meanwhile, beat 2 eggs in small bowl, then mix in sour cream, vanilla and almond extract. Remove pans from oven and immediately spoon sour cream mixture over peaches. Return to oven and bake an extra 15-20 minutes or until set. Cool slightly, then sprinkle cinnamon-sugar evenly over tops of coffee cakes. --------------------------------------------------------------------------------------------------------

Peanut Butter and Honey Coffee Cake

2 cups biscuit mix 2 tablespoons granulated sugar 1 egg, slightly beaten 2/3 cup milk 1/4 cup honey 1/4 cup creamy peanut butter Topping: 1/2 cup light brown sugar, packed 1/2 cup biscuit mix 1/4 cup chopped peanuts 2 tablespoons butter 2 tablespoons creamy peanut butter 1/2 teaspoon ground cinnamon Pan - 9" Square 400 degrees for 20-25 minutes

- 47 -

Special Instructions: Combine 2 cups biscuit mix and granulated sugar. Stir in beaten egg and milk, then blend in honey and 1/4 cup peanut butter. Turn batter into prepared pan. Combine brown sugar, remaining 1/4 cup biscuit mix, peanuts, butter, remaining peanut butter, and the cinnamon and mix until crumbly. Sprinkle this mixture evenly over batter. --------------------------------------------------------------------------------------------------------

Pecan Coffee Cake

1 (18.25 ounce) box yellow cake mix 1 small box instant vanilla pudding 3/4 cup oil 3/4 cup water 1 teaspoon vanilla extract 4 eggs 1/2 cup pecans, chopped Streusel: 1 cup sugar 1/2 cup pecans, chopped 2 teaspoons cinnamon Pan - Bundt Pan 325 degrees for 50-60 minutes Special Instructions: Mix cake mix, pudding, oil, water and vanilla extract, then add eggs one at a time. Beat mixture 6 minutes on high speed. Grease and flour pan and cover bottom with 1/2 cup pecans. Layer 1/3 batter and 1/3 streusel mix until all are used. --------------------------------------------------------------------------------------------------------

Pecan Orange Coffee Cake

3/4 cup sugar 1/2 cup chopped pecans 2 tsp. grated orange rind 1/2 of a 3-oz. pkg. of cream cheese 2 11-oz. cans refrigerated buttermilk biscuits 1/2 cup butter or margarine, melted 1/2 cup powdered sugar 2 Tablespoon orange juice

- 48 -

Pan - 12-cup Bundt 350 degrees for 35 to 40 minutes Special Instructions: Combine sugar, pecans and orange rind in a small bowl and set aside. Put a dab of cream cheese in center of each biscuit, then fold biscuit in half and press edges to seal. Dip biscuits in melted butter and dredge in sugar mixture, then place curved side down in lightly greased pan, spaced evenly (do not stack). Drizzle remaining butter over biscuits, then sprinkle remaining sugar mixture on top. Invert immediately after removing from oven onto a serving plate. Combine powdered sugar and orange juice and drizzle over warm coffee cake. Serve warm. --------------------------------------------------------------------------------------------------------

Pecan Ring
2 tbsp. honey 1/2 cup finely chopped pecans 2 pkg. refrigerated pan-ready biscuits 2 tbsp. honey Pan - 8" Ring Mold 375 degrees for about 30 minutes Special Instructions: Pour 2 tbsp. honey into bottom of pan. Roll biscuits in chopped pecans and place in pan, slightly overlapping. Pour 2 more tbsp. honey over top. Let stand for 5 minutes after removing from oven, then turn out onto a platter. --------------------------------------------------------------------------------------------------------

Pie Filling Coffee Cake

1 cup margarine 1 3/4 cups granulated sugar 4 eggs 3 cups flour 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1 can pie filling, any flavor Pan - 13"x9" 350 degrees for 45 minutes

- 49 -

Special Instructions: Cream margarine and sugar, then add eggs one at a time and vanilla extract. Add flour and baking powder and beat in by hand. Spread 2/3 of batter into greased pan, then spread pie filling over batter. Drop remaining batter by spoonfuls on top of filling, then spread carefully. --------------------------------------------------------------------------------------------------------

Pineapple Coffeecake
3/4 cup butter 1 1/2 cups granulated sugar 2 eggs 1 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/4 cup pineapple juice 1 cup crushed pineapple, drained 1 cup sour cream 1 cup confectioners' sugar Glaze: 2 tablespoons pineapple juice 1/2 cup sliced almonds Pan - fluted tube pan 350 degrees for 55-60 minutes Special Instructions: Cream together butter, sugar, eggs and vanilla extract. Add flour, baking powder, pineapple juice, pineapple and sour cream and mix well. Turn into a well-greased and floured pan. Cool in pan for 10 minutes, then remove from pan and cool completely. Combine pineapple juice and confectioners' sugar, drizzle over cake, and sprinkle with almonds. --------------------------------------------------------------------------------------------------------

Plum Streusel Coffee Cake

Streusel: 3/4 cup brown sugar, firmly packed 3 Tbsp. all-purpose flour 2 tsp. cinnamon 1/2 tsp. salt - 50 -

3 Tbsp. softened butter 1/2 cup chopped walnuts Mix all above ingredients together, well. Batter: 16 plums, halved & pitted 1/4 cup granulated white sugar (for coating plums) 1/2 tsp. salt 2 tsp. baking powder 2 cups sifted all-purpose flour 3/4 cup granulated white sugar 1/4 cup soft shortening 1 egg, beaten 1/2 cup milk Pan - 9"x9"x2" 350 degrees for about 50 minutes Special Instructions: Mix plum halves with 1/4 cup sugar until evenly coated. Combine sifted flour, baking powder, sugar and salt and sift into mixing bowl. Cut shortening into dry ingredients with pastry blender, add beaten egg, and mix with milk. Stir just until dry ingredients are moistened. Spread 1/2 of batter in buttered baking dish and sprinkle with half of streusel mixture. Distribute 16 plum halves evenly over the surface, then spread remaining batter over the plum halves; cover with rest of streusel mixture and top with the remaining plum halves. --------------------------------------------------------------------------------------------------------

Prune Coffee Cake

1 cup Prunes 2 cup Flour 3/4 cup Sugar 3 tsp Baking powder 1/2 tsp Salt 1 each Egg 1/2 cup Milk 1/3 cup Butter or shortening 1 tsp Cinnamon 2 tbsp Brown sugar 3 tbsp Butter, melted

- 51 -

Pan - 8" Square 350 degrees for 30-40 minutes Special Instructions: Soak prunes in warm water to cover and set aside. Mix/sift all dry ingredients. In a separate bowl, beat egg and stir in milk and melted butter. Gradually add this liquid to flour mixture and combine thoroughly and put in pan. Cut soaked prunes into pieces and press down into dough. Combine cinnamon, brown sugar and melted butter and spread over prunes. --------------------------------------------------------------------------------------------------------

Pumpkin Apple Streusel Coffee Cake

2-1/2 cups flour 2 cups sugar 1-1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon ground cloves 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup pumpkin puree 1/2 cup vegetable oil 2 cups of peeled, chopped apples Streusel Topping: 2 Tablespoons flour 1/4 cup sugar 1/2 teaspoon cinnamon 4 teaspoons cold butter Pan - 13"x9" pan 350 degrees for 35-40 minutes Special Instructions: Follow Basic Instructions, adding apples after combining wet and dry mixtures just until moistened. Spoon batter into greased pan. Combine topping ingredients and cut in cold butter until crumbly, then sprinkle over batter.

- 52 -

Quick Pecan Sour Cream Coffee Cake

Pecan Topping: 3/4 cup light brown sugar, packed 1 tablespoon all-purpose flour 1 teaspoon cinnamon 2 tablespoons cold unsalted butter, cut into pieces 1 cup chopped pecans, pulsed in the food processor Coffeecake: 8 tablespoons (1 stick) unsalted butter, softened at room temperature 1 cup granulated sugar 3 eggs 2 cups sifted all-purpose flour 1 teaspoon each baking soda and baking powder 1/4 teaspoon salt 1 cup sour cream 1/2 cup golden raisins Pan - 9"x9" square 350 degrees for about 45 minutes Special instructions: Topping - Combine the brown sugar, flour, and cinnamon. Add butter and use fingertips to pinch the ingredients together into a sandy, crumbly mixture. Add pecans and mix. Cake - Alternate mixing dry and wet ingredients and dollops of sour cream, then add raisins last. Sprinkle the topping mixture over cake. Let cool 10 minutes in the pan. --------------------------------------------------------------------------------------------------------

Raspberry Almond Coffeecake

1 cup fresh raspberries 3 tablespoons brown sugar 1 cup all-purpose flour 1/3 cup white sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup sour cream 2 tablespoons butter or margarine, melted 1 teaspoon vanilla extract

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1 egg Sliced almonds Glaze: 1/4 cup sifted confectioners sugar 1 teaspoon milk 1/4 teaspoon vanilla extract Pan - 8" Round 350 degrees for 40 minutes Special Instructions: Combine raspberries and brown sugar in a bowl, then set aside. In large bowl, mix flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture, stirring just until moistened. Put 2/3 of batter in pan, spread raspberry mixture evenly over batter, then spoon remaining batter over raspberry mixture. Top with almonds as desired. Let cool for 10 minutes on wire rack before removing from pan. Mix glaze ingredients well and drizzle over cake. --------------------------------------------------------------------------------------------------------

Raspberry Crumble Coffee Cake

Cake: 1/4 cup chopped almonds 1 cup granulated sugar 1/2 cup butter or margarine, softened 1 teaspoon vanilla extract 2 eggs 2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup (8 ounces) sour cream Filling: 1 (16 ounce) can red raspberries 2 tablespoons tapioca Topping: 1/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup chopped almonds 1/4 teaspoon vanilla extract - 54 -

2 tablespoons butter Pan - 9" Springform 350 degrees for 70-75 minutes Special Instructions: Sprinkle almonds over bottom of greased pan. In small saucepan combine raspberries and tapioca, warming gently until slightly thickened, then cool. Cream sugar, butter and vanilla extract and beat on medium speed for 1-2 minutes, then add eggs, one at a time. Add sifted dry ingredients to batter alternating with sour cream and mix well. Spread 3 cups of batter into bottom of pan over almonds, spoon raspberry mixture over batter, and top with remaining batter. For topping, process all ingredients in food processor until crumbly and sprinkle topping over batter. --------------------------------------------------------------------------------------------------------

Red Ribbon Coffee Cake

Topping: 1/4 cup all-purpose flour 2 tablespoons granulated sugar 1 tablespoon butter Batter: 2 cups all-purpose flour 3/4 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 cup butter 1 large egg, beaten 1 teaspoon vanilla extract 3/4 cup milk 1 (16-ounce) can Ocean Spray Jellied Cranberry Sauce Pan - 9-1/4" Quiche Pan 350 degrees for 45 minutes Special Instructions: Topping - Combine ingredients. Using a pastry blender or fork, work butter into dry ingredients until butter is the size of small peas, then set aside. Batter - Combine the dry ingredients for the batter. Using a pastry blender or fork, work butter into dry ingredients just as for topping. Combine liquid ingredients in a separate bowl, then add to flour mixture, stirring just until dry ingredients are moist. Spread half of batter into pan, then place cranberry sauce in small bowl, beat with fork until smooth, and spread over batter. Dollop remaining batter over top of cranberry sauce and gently spread with spatula. Sprinkle topping over coffee cake. - 55 -

Russian Coffee Cake

1/2 cup sugar 2 eggs, well beaten 3/4 cup honey 2 tbsp oil 1/2 cup hot dark tea 2 tbsp whiskey 2 cup sifted flour 1 tsp cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 3/8 cup chopped nuts 1 grated rind of one lemon Pan - Loaf Pan 325 degrees for 45 to 60 minutes Special Instructions: Mix all ingredients and beat well. Line loaf pan with waxed paper on the bottom. --------------------------------------------------------------------------------------------------------

Snickerdoodle Coffee Cake

1 cup all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon ground cinnamon 1/2 cup milk 1/4 cup melted butter 1 egg Extra sugar for sprinkling top Pan - 8" or 9" Square 400 degrees for 25 minutes Special Instructions: Mix all ingredients together and pour into prepared pan. Sprinkle top heavily with sugar to form a crusty top.

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Sock-It-To-Me Coffee Cake

CAKE 1 package Yellow cake mix 1/2 pt Sour cream (8oz) 1/2 cup Sugar 1 cup Chopped pecans 1/2 cup Oil 4 Eggs STREUSEL 2 tbsp Confectioner's sugar 1 tsp Chopped nuts 1 tsp Cinnamon TOPPING 2 tbsp Brown sugar 1 tsp Cinnamon Pan - Bundt pan 350 degrees for 55-60 minutes Special Instructions: Mix cake mix, sugar and oil well. Add eggs, then sour cream and nuts. Sprinkle streusel mix in bottom of pan, pour 1/2 of batter into pan. Top with topping mix and pour rest of batter into pan. --------------------------------------------------------------------------------------------------------

Sour Cream & Pear Coffee Cake

Cake: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup Sour Cream 2 large eggs 2 pears, unpeeled, sliced 1/4-inch* 2 tablespoons firmly packed brown sugar, if desired

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Topping: 1 cup Sour Cream 2 tablespoons granulated sugar Pan - 9" Springform or Round Cake Pan 350 degrees for 40-50 minutes Special Instructions: Combine flour, sugar, baking powder, baking soda and salt and mix. Combine sour cream and eggs in separate bowl and beat with whisk until smooth. Add to flour mixture and stir just until moistened. Spread into greased pan and arrange pear slices in pinwheel fashion on top of batter. Sprinkle with brown sugar, if desired. Stir topping ingredients together and serve with warm coffeecake. --------------------------------------------------------------------------------------------------------

Sour Cream Cinnamon Coffee Cake

2 sticks butter (room temperature) 1 Cup sugar 2 Cups flour 1 tsp. baking powder 2 eggs tsp. baking soda 1 tsp. vanilla extract 1 Cup sour cream Filling and topping: cup finely chopped walnuts or pecans 1 tsp. cinnamon 2 tsp. sugar Pan - 9 or 10 inch tube or Bundt 350 degrees for 45 to 55 minutes Special Instructions: Spoon half the batter into the pan. Sprinkle half of filling/topping mixture over batter, then pour in the rest of the batter. Top with rest of filling/topping mix. Let cool for 10 minutes before removing from pan.

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Sour Cream Pumpkin Coffee Cake

Cake: 1/2 cup butter 3/4 cup granulated sugar 1 teaspoon vanilla extract 3 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 cup sour cream 1 3/4 cup (16 ounce can) solid pack pumpkin 1 slightly beaten egg 1/3 cup granulated sugar 1 teaspoon pumpkin pie spice Streusel: 1 cup firmly packed brown sugar 1/3 cup butter 2 teaspoons cinnamon 1 cup chopped nuts Pan - 13"x9"x2" baking dish 325 degrees for 50-60 minutes Special Instructions: Cream butter, sugar and vanilla, then add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into dish, spreading all the way to corners. Make streusel by combining brown sugar, butter and cinnamon until blended, then stirring in chopped nuts. Sprinkle half of Streusel over batter, then spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture, then spread remaining Streusel over top. --------------------------------------------------------------------------------------------------------

Special Coffee Cake

Filling: 1/2 cup granulated sugar 1 teaspoon cinnamon 1 tablespoon unsweetened cocoa 1/2 cup chopped walnuts or pecans - 59 -

Cake: 3 cups sifted all-purpose flour 1 teaspoon baking soda 3 teaspoons baking powder 1/2 cup butter 1 cup granulated sugar 3 eggs 1 1/4 cups sour cream Pan - 9" Tube Pan 375 degrees for 55 to 65 minutes Special Instructions: Make filling by combining all ingredients and mixing thoroughly, then set aside. Sift together the flour, baking soda, and baking powder. Cream butter and sugar until light and fluffy and beat eggs in, one at a time. Blend in the flour mixture alternately with sour cream. Spoon half of batter into prepared tube pan, sprinkle filling over batter, and spread remaining batter over filling. Cool for 10 minutes in pan, then turn out of pan and cool completely on rack. --------------------------------------------------------------------------------------------------------

Spiced Raisin Coffee Cake

1/2 cup butter 1 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 cup sour cream 2 cups all-purpose flour, sift before measuring 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup chopped pecans or walnuts 1/2 cup sugar 1 teaspoon cinnamon 1 1/2 cups raisins Pan - 9" square 350 degrees for 40 minutes Special Instructions: Cream butter and 1 cup of sugar, then beat in eggs and vanilla and blend in the sour cream. Sift flour, baking powder, soda, and salt into another bowl, then blend into the - 60 -

creamed mixture, mixing well. Spread 1/2 of batter into greased and floured pan. Mix nuts with 1/2 cup of sugar and cinnamon; sprinkle half of this nut mixture over batter, then sprinkle all the raisins over nut layer. Spoon remaining batter evenly over raisins and spread carefully, then sprinkle remaining nut mixture over the top. --------------------------------------------------------------------------------------------------------

Strawberry Coffee Cake

Cake: 1 cup sifted all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 egg 2 tablespoons melted butter 1 1/2 cups strawberries, sliced Crumb Topping: 1/2 cup flour 1/2 cup sugar 1/4 cup butter Chopped pecans or walnuts (optional) Pan - 8" Square 375 degrees for 30-35 minutes Special Instructions: Cake - Sift together flour, sugar, baking powder, and salt. Add milk, egg, and melted butter and beat for 2 minutes. Spoon batter into greased and floured pan and top with sliced strawberries. Topping - Combine flour and sugar. Cut in butter until mixture resembles coarse crumbs, then add chopped pecans or walnuts if desired. Sprinkle crumbs over strawberries. --------------------------------------------------------------------------------------------------------

Strawberry Crunch Coffee Cake

Topping: 1/2 cup brown sugar, packed 2 tablespoons flour 2 tablespoons butter - 61 -

1/3 cup nuts, chopped Cake: 3 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 4 eggs 2 cups granulated sugar 1/2 cup melted butter 1 cup milk Strawberry Filling: 2 1/2 to 3 cups strawberries 3/4 cup granulated sugar 3 tablespoons cornstarch 1 cup water Pan - Bundt 350 degrees for 45-50 minutes Special Instructions: Filling - Combine strawberries, sugar, cornstarch and water in saucepan and cook over medium heat until thickened. Set aside to cool. Topping - While filling is cooling, mix all ingredients to make topping and set aside. Cake - Sift flour, baking powder and salt. Beat eggs and granulated sugar; beat well, then stir in melted, but not hot, butter. Add mixture of flour, baking powder and salt alternately with milk and beat until smooth. Spread half of batter in greased and floured pan, then spoon the Strawberry Filling over batter and cover with remaining batter. Sprinkle with topping. --------------------------------------------------------------------------------------------------------

Strawberry Rhubarb Coffee Cake

Filling: 3 cups sliced rhubarb, (1 inch pieces) fresh or frozen 2 pints fresh strawberries, mashed 2 tablespoons lemon juice 1 cup sugar 1/3 cup cornstarch Cake: 3 cups all-purpose flour - 62 -

1 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter or margarine, cut in small pieces 1 1/2 cups buttermilk 2 eggs 1 teaspoon vanilla extract Topping: 1/4 cup butter or margarine 3/4 cup all-purpose flour 3/4 cup sugar Pan - 13"x9"x2" baking dish 350 degrees for 45 minutes

Special Instructions: Combine rhubarb, strawberries and lemon juice in covered saucepan and cook over medium heat for about 5 minutes. Combine sugar and cornstarch and stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened, then remove from heat. Combine dry cake ingredients, then cut in butter with a pastry blender until mixture resembles coarse crumbs. Beat together buttermilk, eggs and vanilla and stir into crumb mixture. Spread half of batter into baking dish, then spread filling carefully over the batter. Drop remaining batter evenly over filling with a tablespoon. For topping - in small saucepan, melt butter over low heat. Remove saucepan from heat and stir in flour and sugar until mixture is crumbly, then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. --------------------------------------------------------------------------------------------------------

Sunny Morning Coffee Cake

Topping: 1/2 cup brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon cinnamon 2 tablespoons melted butter Batter: 1/2 cup butter, room temperature 2/3 cup granulated sugar 1 egg - 63 -

1 teaspoon vanilla 1 1/2 cups sifted all-purpose flour, sift before measuring 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 3/4 cup quick-cooking rolled oats 1/2 cup raisins Pan - 8" square 350 degrees for 35-40 minutes Special Instructions: Topping - Mix all ingredients until crumbly and set aside. Batter - Beat butter and granulated sugar together until fluffy. Add egg and vanilla and blend well. Sift dry ingredients together and add to the creamed mixture, alternating with the milk. Stir in oats and mix well. Pour half the batter into pan, and sprinkle half of the cinnamon mixture and half of the raisins over layer. Top with remaining batter and sprinkle with remaining cinnamon mixture and raisins. --------------------------------------------------------------------------------------------------------

Sweet Potato Coffee Cake

2/3 cup melted butter 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla 1 cup sour cream 3/4 cup cooked, mashed sweet potatoes 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Topping 1 cup chopped pecans 1/2 cup light brown sugar, firmly packed 1/2 cup all-purpose flour 3 tablespoons margarine 2 teaspoons vanilla Pan - 9 or 10 inch Springform 325 degrees for 1 hour to 1 hour and 10 minutes

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Special Instructions: Combine butter, sugar, eggs, and vanilla; add sour cream and mashed sweet potatoes. In separate bowl, combine flour, baking powder, baking soda and salt. Stir wet mixture into the flour mixture just until blended. Spread in prepared pan. Combine topping ingredients until crumbly and sprinkle over the batter. --------------------------------------------------------------------------------------------------------

Thanksgiving Coffee Cake Recipe

2 cups self-rising flour 1 cup sugar 1 cup dairy sour cream 1 cup cranberry sauce 3 tablespoons flour 1 teaspoon cinnamon 2 tablespoons softened butter 2 eggs, beaten 1 teaspoon grated orange peel 1/3 cup brown sugar Pan - 9" Square 350 degrees for 40-45 minutes Special Instructions: Combine 2 cups flour and the sugar. Blend eggs, sour cream and orange peel and add all at once to flour mixture, mixing until smooth. Pour half of batter into greased pan and spread cranberry sauce over batter, then cover with remaining batter. Stir together 3 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs, then sprinkle over batter. --------------------------------------------------------------------------------------------------------

Toffee Crunch Coffee Cake

1/2 cup Butter 1 tsp Soda 2 cup Flour 1 Egg 1 cup Brown sugar, packed 1 tsp Vanilla 4 Toffee candy bars, crushed fine (3/4 oz. ea.) 1/2 cup Sugar - 65 -

1 cup Buttermilk or sour milk 1/4 cup Chopped pecans Pan - 9 cup Mini-Bundt 350 degrees for 35-45 minutes Cut butter into flour and sugars until crumbly and set aside 1/2 cup. Add buttermilk, soda, egg and vanilla to the remainder and beat well. Pour 1/3 of batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved 1/2 cup of mixture, candy and nuts and sprinkle over batter. Alternate remaining batter and candy nut mixture in Bundt cups. Easy way to crush candy bars - FREEZE, and when thoroughly chilled, place between 2 sheets of foil and roll with rolling pin. --------------------------------------------------------------------------------------------------------

Toll House Crumb Coffee Cake

Topping: 1/3 cup packed brown sugar 1 tablespoon all-purpose flour 2 tablespoons butter or margarine, softened 1/2 cup chopped nuts 1/2 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels Cake: 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup (1 stick) butter or margarine, softened 1 teaspoon vanilla extract 3 large eggs 1 cup sour cream 1-1/2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Mini Morsels Pan - 13"x9" baking pan 350 degrees for 25-35 minutes Special Instructions: Topping - Mix brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly. Stir in nuts and 1/2 cup morsels.

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Cake - Combine flour, baking powder, baking soda and salt in small bowl. Mix granulated sugar, butter and vanilla extract in mixer until creamy, then add eggs. Gradually add flour mixture alternately with sour cream, then fold in remaining morsels. Spread into prepared pan and sprinkle with topping. --------------------------------------------------------------------------------------------------------

Tropical Coffee Cake

1/2 cup chopped pecans 1/2 cup flaked coconut 1/4 cup granulated sugar 2 teaspoons grated orange rind 1 teaspoon ground cinnamon 1/2 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 1 (8 ounce) container sour cream 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder Dash of salt Pan - 9" Square 350 degrees for 35 minutes Special Instructions: Combine first 5 ingredients and set aside. Cream butter and sugar, beating on medium mixer speed. Add eggs, one at a time, then sour cream and vanilla extract. Combine flour, baking soda, baking powder and salt. Add to creamed mixture and beat well. Spoon half of batter into greased pan and sprinkle with half of pecan mixture. Repeat procedure with batter and pecan mixture. Gently swirl with a knife to give cake a marbled effect. --------------------------------------------------------------------------------------------------------

Tucker's Coffeecake
3 cups all-purpose flour 3 cups packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt - 67 -

1 cup (2 sticks) butter or margarine, melted 1 cup buttermilk 1 teaspoon vanilla extract 1 large egg 1 cup chopped pecans Pan - 13"x9" baking pan 350 degrees for 30-35 minutes Special Instructions: Combine first four ingredients, add melted butter, and mix well. Reserve 1 cup of this crumb mixture for the topping. To rest of crumb mixture, add in buttermilk, vanilla, and egg and mix (batter will be lumpy). Pour into greased baking pan. Add chopped pecans to reserved topping and mix thoroughly, then sprinkle over the dough, pressing in lightly. --------------------------------------------------------------------------------------------------------

Upside Down Coffee Cake

8 1/2 oz pineapple slices, well-drained and halved (reserve liquid) 8 maraschino cherries 1/2 cup brown sugar, firmly packed 2 tbsp reserved pineapple juice 1 can refrigerated biscuits Pan - 8" Round 375 degrees for 17-25 minutes Special Instructions: Arrange pineapple slices and cherries in pan. In saucepan, heat brown sugar and pineapple juice to boiling, stirring occasionally, and remove from heat. Place biscuits over pineapple slices and pour brown sugar mix over biscuits. Cool 10 minutes in pan, then invert on serving platter. --------------------------------------------------------------------------------------------------------

Very Berry Coffee Cake

Streusel: 1/2 cup Quaker Oats (quick or old fashioned, uncooked) 1/4 cup granulated sugar 3 tablespoons margarine or butter, melted 1/4 teaspoon ground cinnamon

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Coffeecake: 1 cup granulated sugar 8 tablespoons margarine or butter, softened 4 large egg whites or 2 large eggs, lightly beaten 1 (8-ounce) carton reduced-fat sour cream 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 3/4 cup Quaker Oats (quick or old fashioned, uncooked) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup raspberry preserves 3/4 cup fresh or frozen blueberries Pan - 9" Square 350 degrees for 50-55 minutes Special Instructions: Streusel - Combine all ingredients, mix well, and set aside. Coffeecake - Beat sugar and margarine with mixer until fluffy. Add egg whites, sour cream and vanilla and mix until smooth. Add combined flour, oats, baking powder and baking soda, then mix just until blended. Spread into pan and spoon preserves over batter. Swirl preserves through batter with knife, then sprinkle blueberries evenly over batter. Sprinkle streusel over blueberries. --------------------------------------------------------------------------------------------------------

Walnut Coffee Cake

1-2/3 cups flour 2 teaspoons baking powder teaspoon salt 2/3 cup butter 1-1/4 cup sugar 2 Eggs 2/3 cup brewed cooled coffee 3/4 cup finely chopped walnuts Pan - 9"x5" loaf 350 degrees for 45 minutes Mix wet and dry mixtures and coffee alternatively until smooth. Stir in nuts. Cool in pan 10 minutes before removing. Dust with confectioners sugar when cool.

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Yogurt Coffee Cake

1/2 cup butter 1 cup light brown sugar, firmly packed 1 egg 1 teaspoon vanilla 2 cups all-purpose flour, stirred before measuring 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup raspberry yogurt or other flavor desired Powdered sugar Pan - 9" Tube 350 degrees for 45 to 55 minutes Add flour mixture to the creamed mixture alternately with the yogurt. Cool slightly before removing from pan. Sprinkle with powdered sugar and serve warm or cold.

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