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recipelink.com Chat Room Recipe Swap
08-06-2000 – 15 Coffee Cake and Breakfast Bread Recipes
Kelly~WA 10:29:01
Apple Crumb Coffeecake
1 1/4 cups sugar, divided
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon corn syrup
2 cups McIntosh apples, peeled &chopped
1/4 cup dried currants
2 1/2 cups flour
3/4 cup margarine, softened
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
3/4 cup buttermilk
Preheat the oven to 350°F. In a saucepan, combine
1/2 cup of sugar, cornstarch, cinnamon and nutmeg.
Add corn syrup, apples and currants. Cook over
medium heat, stirring frequently, until mixture
thickens and begins to boil. Remove from heat and
cool slightly.
In a large mixing bowl, combine flour and remaining
sugar. Using pastry blender, cut in the margarine
until mixture resembles coarse crumbs. Remove 1/2
cup and set aside for topping. To remaining mixture,
stir in salt, baking powder and soda.
Mix together the egg and the buttermilk. Add to dry
ingredients, stirring only until combined. Spread 2/3
batter over bottom of round 9-inch cake pan coated
with cooking spray. Spread 2/3 of Apple mixture over
batter. Dot remaining batter and Apple mixture over
top, spreading evenly. Sprinkle with reserved crumb
topping mixture.
Bake for about 45 minutes or until golden and wooden
pick inserted in center comes out clean. Cool slightly
before cutting into wedges.
Kelly~WA 10:30:06
Blueberry Streusel Coffeecake
2 1/2 cups flour
3/4 cup sugar
1 teaspoon brown sugar
1/2 teaspoon salt
3/4 cup cooking oil
1 1/4 cup buttermilk
1 large egg
1 teaspoon baking soda
1 teaspoon water
1 cup blueberries
1/2 chopped pecans
2 teaspoons cinnamon
Preheat the oven to 325°F. Grease 9x9 glass pan. In a bowl, mix together the flour, sugars, and salt.
Measure 1/2 cup of this mixture. Add buttermilk and egg to the flour mixture. Stir until moistened.
Dissolve baking soda in water and add to the flour mixture. Stir gently and fold in the blueberries.
Spread evenly in the prepared pan. Add the pecans and cinnamon to the reserved dry ingredients, sprinkle over the top. Bake at 325°F oven for 45 minutes or until inserted wooden pick comes out clean.
Kelly~WA 10:31:12
Cherry Streusel Coffeecake
2 1/4 cups flour
3/4 cup sugar
2/3 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup evaporated milk
1 tablespoon lemon juice
1 egg
1 teaspoon almond extract
19 ounces cherry pie filling
1/3 cup almonds, sliced
Preheat the oven to 350°F. Combine the flour and sugar in a large bowl. Cut in butter until mixture is crumbly. Set aside 1/2 cup of the mixture. Add baking powder and baking soda to the remaining flour mixture.
Combine the evaporated milk and lemon juice. stir well and put aside for 5 minutes until it thickens. To that mixture, add the egg and almond extract; mixing well.
Add to dry ingredients; stir just until moistened.
Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch spring form pan to form a shell. Spread pie filling in shell. Drop small spoonfuls of remaining batter over pie filling. Stir almonds into reserved crumb mixture. Sprinkle evenly over cake. Bake in 350°F oven 50 to 55 minutes.
Kelly~WA 10:32:14
Crumb Coffeecake
4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
2 eggs, beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut
1 teaspoon cinnamon
Preheat the oven to 350°F. Blend together the flour, baking powder, shortening, salt and sugar and set aside one cup of this for use later.
In separate bowl, mix the eggs, buttermilk and baking soda together. Then add the remaining of the flour mixture, stirring thoroughly. There will be some small lumps in the batter.
To the flour mixture that was set aside add the brown sugar, coconut and cinnamon.
Pour the batter mixture into 3 greased and floured 8" cake pans. Sprinkle topping equally on top of batter in all 3 pans. Bake at 350° for 35 minutes.
Kelly~WA 10:33:03
Orange Streusel Coffeecake
2 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons orange zest, grated
1 egg, beaten slightly
1/2 cup milk
1/2 cup orange juice
1/3 cup canola oil
1/4 cup flour
1/4 cup sugar
2 tablespoons orange zest, grated
2 tablespoons butter
Preheat the oven to 350°F. Sift together the flour, sugar, baking powder and salt into a large bowl. Add the orange zest. Make a well in the centre and pour in the egg, milk, orange juice and oil. Stir just enough to moisten. Pour into a 9" square pan. To make the topping, mix together the 1/4 cup flour, 1/4 cup sugar, orange zest and butter. Mix well together and sprinkle evenly over the top. Bake in a 350°F oven for about 30 minutes.
Kelly~WA 10:34:11
Breakfast Scones
2 1/2 cups flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons sugar
2 teaspoons baking powder
1/2 cup raisins
7/8 cup milk
Preheat the oven to 400° F. Sieve the flour and salt into a bowl. Rub in the butter with your fingers or a pastry blender until the mixture has a sandy texture.
Add the sugar, baking powder and raisins and mix together well.
Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth, about 10 times. Roll out the dough and cut it in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool.
Kelly~WA 10:35:01
Zucchini Nuts Muffins
3 eggs
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoon cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped
Beat the eggs until they are light and foamy. Add the sugar, oil and zucchini. Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well. Add the nuts, and spoon into greased muffin tins. Bake at 325°F for 20 minutes.
Kelly~WA 10:35:39
Bran Surprise Muffins
24 muffins
For filling
8 ounces cream cheese, softened
1/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
For batter
2 1/2 cups all-purpose flour
1 cups sugar
2 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon freshly grated nutmeg
3 1/2 cups raisin bran cereal
2 eggs, beaten lightly
2 cups well-shaken buttermilk
1/2 cup vegetable oil
1/2 cup raisins
Preheat oven to 400° F. and line twenty-four
1/2-cup muffin tins with paper liners.
Make the filling. In a small bowl stir together filling
ingredients until well combined.
For the batter, into a large bowl sift together flour,
sugar, baking soda, salt, cinnamon, and nutmeg and
stir in cereal. Add eggs, buttermilk, oil, and raisins,
stirring just until combined well.
Spoon 1 heaping tablespoon batter into each tin and
top with 2 teaspoons filling. Spoon 1 heaping
tablespoon batter over filling, spreading to cover
filling completely. Bake muffins in middle of oven 20
to 25 minutes, or until a tester comes out clean.
Kelly~WA 10:37:05
Blueberry Oatmeal Muffins
1 1/3 cups flour
3/4 cup oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/2 cup brown sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla
3/4 cup blueberries
Grease the muffin cups or line them with paper cups.
Set aside. Preheat oven to 400°F. In a bowl stir together the flour, oats, baking powder, baking soda and salt. Make a well in the center.
In a second bowl combine the egg, milk, brown sugar, oil and vanilla. Add all at once to the flour mixture. Stir until moistened. The batter will be lumpy. Fold the blueberries into batter.
Spoon the batter into the prepared muffin cups, filling each 3/4 full. Bake for 10 to 15 minutes or until done. Cool in the muffin cups on a wire rack for 5 minutes. Remove muffins from cups and cool on a wire rack.
Kelly~WA 10:37:27
Almond Rhubarb Coffee Cake
1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease
two 9 inch round pans.
In a large bowl, beat brown sugar, oil, egg, and vanilla
together until smooth. Combine flour, salt and baking
soda; add to sugar mixture alternately with milk. Beat until
smooth. Stir in rhubarb and 1/2 cup almonds. Pour into
prepared pans.
In a small bowl, combine white sugar and butter or
margarine. Stir in 1/4 cup almonds. Sprinkle topping over
batter.
Bake for 30 to 35 minutes, or until the cake tests done.
Makes 2 - 9 inch round cakes
Kelly~WA 10:37:57
Apple Cake and Butter Sauce
1 cup white sugar
1/4 cup butter
2 large apples
2 eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup butter
1 cup white sugar
1/2 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
Peel, core, and grate the apples.
Cream together 1 cup sugar and 1/4 cup butter or
margarine. Stir in the grated apples and eggs. Sift
together flour, salt, soda, nutmeg, and cinnamon; mix into
the apple mixture. Pour batter into an ungreased 9 inch
glass pie plate.
Bake at 350 degrees F (175 degrees C) for 50 minutes.
Remove from oven.
Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup
cream, and vanilla in the top pan of a double boiler. Heat
and stir until sugar has dissolved and butter or margarine
has melted. Serve over apple cake.
Makes 1 - 8 inch cake
Victoria__Pa 02:21:51
CINNAMON FLOP COFFEE CAKE
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tbsp. melted butter
1 c. milk
brown sugar, cinnamon, butter of topping
Sift sugar, flour, baking powder together. Add butter, milk, and stir till blended. Grease & flour 2 (9-inch) pans & divide mixture into each. Sprinkle tops with some brown sugar and cinnamon. Press some chunks of butter into batter randomly. Bake 350 for 30 min....
* For topping I use about 1/2 c. brown sugar, 1 tsp. cinnamon and 2 tbsp. butter chunks..
Christine.IA 05:02:33
Vanilla Cinnamon Swirl Bread
3/4 cup warm water
2 1/2 teaspoons yeast
2 tablespoons softened butter
1/2 cup sugar
2 eggs
2 teaspoons vanilla
1 1/4 teaspoon salt
1 teaspoon cinnamon
2 tablespoons milk powder
1/4 cup instant potato flakes (optional)
3 1/3 cups bread flour
milk for brushing
1 cup plumped raisins
1 tablespoon cinnamon
2 tablespoons sugar
Add ingredients to machine.
Start program.
When cycle concludes, roll out to a 12 by 10 inch rectangle.
Brush with milk, sprinkle on cinnamon, sugar and raisins.
Roll dough up into a log and place in a lightly greased 9 by 5 inch loaf
pan.
Let rise, lightly covered in a large plastic bag, until dough puffs up
over
top of loaf pan (30-45 minutes).
Preheat oven to 350 F.
Bake 35-45 minutes.
From Christine in Iowa
Christine.IA 05:03:47
Doughnut Muffins
Prep: 15 min ....
Cooking: 20 min
1/3 cup shortening
1/2 cup sugar
1 egg
1/2 tsp. orange extract or vanilla
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/4 cup butter or margarine, melted
1/2 cup sugar
1 tsp. ground cinnamon
Grease twelve 2-1/2-inch muffin cups; set aside. In a large mixing bowl beat shortening and 1/2 cup sugar with an electric mixer on medium to high speed until well combined. Add egg and orange extract or vanilla; beat well. Combine
flour, baking powder, and salt; add to egg mixture alternately with milk, beating well after each addition. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in 350° oven about 20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. In a small bowl combine remaining 1/2 cup sugar and cinnamon. While still warm, brush all sides of each muffin with melted butter and dip in the sugar-cinnamon mixture. Serve warm. Makes 12.
Verla,.Il 06:31:08
Sara Lee Butter Coffee Cake
This is the best coffee cake I have ever eaten. I purchased it at a bake sale and called the lady for the recipe. She kindly shared it!!!!
1 box yellow cake mix
1 small box of vanilla instant pudding
3/4 c. vegetable oil
3/4 c. water
4 eggs
1 T. butter extract
1 T. vanilla
Preheat oven to 350 degrees. Butter a 9 x 13 baking pan.
Beat cake mix, pudding, water, eggs, and oil 8 minutes at medium
speed.
Add butter extract and vanilla.
Pour 1/2 of mixture in buttered 9 x 13 pan.
Mix 1/2 c. sugar and 2 T. cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread rest of batter and rest of sugar mixture on top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:
1 c. powdered sugar
1 T. hot milk
1/2 tsp. butter extract
1/4 tsp vanilla
This is so moist too!
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