Here's something from the oven to spice up a meal
By PATSY HUFFMAN
Special to The Expositor
Let's make some coffee cake and muffins for breakfast. Bake 'em, freeze the extra portions, microwave 'em and serve with fruit for a tasty breakfast.
Amish Coffee Cake
In a bowl, mix
1/2 c. brown sugar
2 t. cinnamon
2 T. flour
2 T. melted butter
1/2 c. chopped nuts
1/2 c. raisins
Set aside.
In another bowl, mix
1/4 c. shortening
3/4 c. sugar
1 egg
3 t. baking powder
1/4 t. salt
1/2 c. milk
Pour 1/2 of batter into a greased 9" or 10" buttered cake pan.
Spread 1/2 of filling on top of batter, top with rest of batter and finish layers with filling.
Bake at 375û for 25 to 30 minutes.
Quick Coffee Cake
In a bowl, mix
1/4 c. soft butter
11/2 c. sugar
2 t. baking powder
11/2 c. flour
1 egg
1/2 c. milk
Pour into a greased 8" x 8" pan.
Bake at 375û for 20 minutes.
In a small bowl, mix
2 T. sugar
11/2 t. cinnamon
Sprinkle over the top of the hot coffee cake and serve.
Blueberry Coffee Cake
In a bowl, mix
1/4 c. melted butter
1/2 c. sugar
1 T. baking powder
1 t. cinnamon
11/2 c. flour
1 egg
1/2 c. milk
Fold in 11/2 c. fresh or frozen blueberries.
Pour into a greased 8" x 8" pan.
In a small bowl, mix
1/4 c. melted butter
3/4 c. brown sugar
1 T. flour
1/2 c. chopped walnuts
Sprinkle on top of the batter.
Bake at 400û for 20 to 25 minutes or until a golden brown.
Easy Crumb Cake
In a bowl, mix
1 yellow cake mix
11/4 c. sour cream
1/3 c. vegetable oil
3 eggs
1 t. cinnamon
1/2 t. nutmeg
Pour into a sprayed 15" x 10" x 1" pan.
Bake at 350û for 20 minutes.
Crumb Topping
In a bowl, mix
33/4 flour
3/4 c. brown sugar
2 t. cinnamon
1/2 t. nutmeg
11/2 c. melted butter
Remove cake from oven and spread topping as a thick layer.
Bake at 350û for 15 minutes longer or until crumbs are slightly set. Remove from oven and let cool completely.
Glaze
In a bowl, mix
1/2 to 3/4 c. confectionery sugar
2 T. sour cream
Drizzle over the cooled crumb cake.
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