Marvelous Recipes

I like this coffee cake best served warm for breakfast with a hot cup of coffee! It also makes a great dessert!

1/4 cup canola or vegetable oil
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk

Topping:

1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter or margarine
1-1/2 cups chopped pecans

1. Grease a 9×9-inch baking dish or a 9-inch deep-dish pie plate; set aside.

2. In a large bowl, cream the oil and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.

3. In a medium bowl, combine the flour, baking powder, salt and 1/2 teaspoon ground cinnamon. Add to the creamed mixture alternately with the milk, beating well after each addition. Pour into prepared baking dish.

4. For topping: In a small bowl, combine the flour, sugar and cinnamon. Cut in the butter until mixture resembles coarse crumbs; stir in the pecans. Sprinkle evenly over creamed mixture in baking dish.

5. Bake at 350 degrees F for 55 to 60 minutes or until wooden toothpick inserted near the center comes out clean. Makes 12 servings.

Emily

This is one of my favorite coffee cake recipes. It is fairly easy to make and has a rich lemony flavor!

1 (2 layer) package lemon supreme cake mix, divided
4 large eggs, divided
1 cup + 1 tablespoon all-purpose flour, divided
1 envelope rapid-rise yeast
2/3 cup warm water (not hot)
2 (8 oz each) packages cream cheese, softened
1/4 cup granulated sugar
1 tablespoon milk
6 tablespoons butter or margarine
1 cup confectioner’s sugar
1 tablespoon light corn syrup
1 tablespoon water

In a large mixer bowl, combine 1-1/2 cups of the cake mix, 2 of the eggs, 1 cup of the flour, the yeast and warm water. Beat at medium speed for 2 minutes, scraping the bowl occasionally. Spread into a greased 9×13-inch baking pan.

In a medium mixer bowl, combine the cream cheese, remaining 2 eggs, sugar, milk and remaining 1 tablespoon flour. Beat at high speed until smooth, scraping the bowl occasionally. Spread evenly over the prepared layer in baking pan.

In a medium bowl, cut the butter or margarine into the remaining cake mix until crumbly. Sprinkle over the top of the cream cheese mixture. Bake at 350 degrees F for 40 minutes or until golden brown and the edges pull from the sides of the pan. Cool in the pan on a wire rack. Chill, covered, 3 or more hours.

In a small bowl, combine the confectioner’s sugar, corn syrup and water; mix well. Drizzle over chilled coffee cake just before serving. Cover and refrigerate leftovers. Makes 16 servings.

Emily

A delightful coffee cake that will keep your family home for breakfast!

1/2 cup orange marmalade
1/4 cup raisins
3 cups all-purpose baking mix (Bisquick)
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Brown Sugar Topping (recipe below)

1. In a small bowl, combine marmalade and raisins; set aside. In a medium bowl, mix together the baking mix, sour cream and milk until a soft dough forms. Beat vigorously for 30 seconds. Transfer dough to a lightly floured surface and gently smooth into a ball. Knead 10 times; divide into 12 parts.

2. Shape each part into a 3-1/2-inch round. Place 1 teaspoon marmalade mixture in center of each round. Bring the edges together and pinch to seal. Dip bottom of each piece into melted butter or margarine, then into Brown Sugar Topping (recipe below).

3. Arrange 7 pieces, coated sides up, evenly spaced in bottom of a well-greased 9×1-1/2-inch round cake pan. Place remaining pieces on top; bake at 400 degrees F for 25 minutes or until golden brown. Cool 5 minutes before serving. Makes 6 to 8 servings.

Brown Sugar Topping:
3 tablespoons baking mix
3 tablespoons packed brown sugar
3 tablespoons quick-cooking oats

In a small bowl, combine all the ingredients until crumbly.

Emily