Recipe: Easy Coffee Cake Collection

Here's a few.

Joe

QUICK COFFEE CAKE
1/2 c. margarine or butter
3/4 c. sugar
2 eggs, beaten
3/4 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Sift together the dry ingredients. Add alternately the milk and eggs. Sprinkle top with cinnamon and sugar before baking. Bake in greased 8 inch square pan (or pie plate) about 1/2 hour in 350 degree oven.

QUICK CINNAMON COFFEE CAKE
3 c. Bisquick mix
3 tbsp. sugar
1 tsp. cinnamon
2 eggs
1 c. milk
1 c. brown sugar
1/4 c. margarine
1 c. powdered sugar
1 tbsp. margarine
3 tsp. water, hot
Thoroughly mix ingredients. Spread in well buttered 9 x 13 inch pan. Top with mixture of brown sugar, cinnamon, margarine. Work together until crumbly. Sprinkle on top of batter evenly. Bake in 350 degree oven for about 20 minutes until solid and browned. Glaze with mixture of powdered sugar, margarine and hot water.

MARK'S QUICK COFFEE CAKE
2 c. Bisquick
2/3 c. milk
2 tbsp. sugar
1 egg
3 tbsp. walnuts, chopped
3/4 c. raisins
1/4 c. sunflower seeds
2/3 c. apples, chopped
--TOPPING:--
1/2 c. quick oats
1/4 c. Bisquick
1/4 c. brown sugar
2 tbsp. margarine
1/2 tsp. cinnamon
Mix the main ingredients together and top with the above topping. Can add 1/2 cup coconut. Bake at 400 degrees for about 30 minutes.

QUICK COFFEE CAKE

Drain pineapples saving syrup, mix 2/3 cups pineapple syrup with 2 cups Bisquick, 1/4 cup sugar, 1 egg. Pour into greased 8 or 9 inch square pan. Top evenly with crushed pineapple. Sprinkle with 1/4 cup brown sugar mixed with some nutmeg or cinnamon. Bake at 400 degrees for 25 - 30 minutes. Serve warm.

QUICK COFFEE CAKE
3/4 c. sugar
4 tbsp. soft shortening
2 eggs1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
Beat well. Stir in 1/2 cup milk plus 2 tablespoons. Stir just to mix. Spread batter into greased and floured small aluminum pie pans. Sprinkle batter with mixture of 1/4 cup sugar and 3/4 teaspoon cinnamon. Bake until toothpick comes out clean. Serve warm or cool. Bake at 375 degrees for 20 minutes.

MICROWAVE QUICK COFFEE CAKE
2 c. biscuit mix
2 tbsp. sugar
1 carton (8 oz.) sour cream
1 egg
1 tbsp. sugar
1/2 tsp. cinnamonFILLING:
1/4 c. biscuit mix
1/4 c. packed brown sugar
2 tbsp. butter or margarine
1/4 c. chopped nuts
Combine all coffee cake ingredients except 1 tbsp. sugar and cinnamon. In medium mixing bowl mix well. Divide dough in half, spread half in 9 inch round glass baking dish. Sprinkle filling over top. Drop remaining dough by teaspoonfuls over filling. Filling will show through. Combine 1 tbsp. sugar and cinnamon, sprinkle on top. Microwave 10 minutes on medium simmer. Microwave 4 to 6 minutes on high or until toothpick inserted near center comes out clean. Let stand 2 minutes.

QUICK COFFEE CAKE
1 c. pancake flour
1/2 c. sugar
1/2 c. milk
1 egg
3 tbsp. shorteningTOPPING:
3 tsp. sugar
1 tsp. cinnamon
1/2 c. walnuts
Mix all ingredients, pour batter into a greased 9 inch square or round pan. Before baking, mix topping ingredients together and sprinkle over batter. Bake at 375 degrees for 15 minutes.

QUICK CHEESE COFFEE CAKE
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. flour
1 egg
1 (10 oz.) can refrigerated biscuits (flaky)
1 1/2 tsp. sugar
1/4 tsp. cinnamon
Heat oven to 350 degrees. Beat cream cheese, sugar, flour and egg until smooth. Separate dough into 10 biscuits and place in ungreased 8 or 9 inch round cake pan. Press over bottom and one inch up sides. Pour cream cheese mixture into bottom and one inch up sides. Pour cream cheese mixture into pan. In 2nd bowl, blend sugar and cinnamon and sprinkle over cream cheese mixture. Bake at 350 degrees for 20 to 30 minutes or until filling is set and edges golden. Cool 20 minutes. Serves 6 to 8.

QUICK COFFEE CAKE
3 cans biscuits
1/2 c. chopped nuts
1 tsp. cinnamon
1/2 c. sugar
1 c. brown sugar
1 stick margarine
Grease a Bundt pan. Pour nuts evenly into pan. Cut biscuits into quarters. Roll each piece or quarter of biscuit in cinnamon/sugar (white sugar only) mixture. Arrange biscuits in pan layering as evenly as possible. Melt margarine and add brown sugar. Pour over biscuits. Bake at 350 degrees for 45 minutes.

QUICK, RICH, MOIST COFFEE CAKE
2 c. all-purpose flour
3/4 c. sugar
2 tsp. double-acting baking powder
1/2 tsp. salt1/2 butter1 egg
Enough milk to make 1 1/2 c.
Preheat oven to 350 degrees. Have all ingredients at about 75 degrees. Sift together: Cut in: Break into 2 cup measuring cup: Beat and add to the dry ingredients with 1 teaspoon vanilla. Pour batter into a greased pan and bake about 25 minutes. Drizzle with powdered sugar glaze if desired.

QUICK COFFEE CAKE
4 eggs
1 c. oil
1/2 tsp. salt
2 tbsp. sugar
1 tsp. baking powder
1/2 c. white sugar
2 c. flour
1 can pie filling
1 tsp. cinnamon
Beat eggs until light and 1/2 cup sugar and oil; beat well. Add flour, baking powder and salt; mix well. Place 1/2 to 2/3 of batter in a greased 9 x 13 inch pan. Spread 1 can pie filling (any flavor) over batter. Spread remaining batter over pie filling. Mix together 2 tablespoons sugar and cinnamon; sprinkle over the top of batter. Bake at 350 degrees for 30 minutes. Note: May frost with powdered sugar glaze.

QUICK CHEESE COFFEE CAKE
8 oz. pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. flour
1 egg
10 oz. can refrigerated flaky biscuits
1 1/2 tsp. sugar
1/2 tsp. cinnamon
Heat oven to 350 degrees. In small bowl, beat cream cheese, 1/2 cup sugar, flour and egg until smooth. Separate dough into 10 biscuits. Place in ungreased 8" or 9" round cake pan; press over bottom and 1" up sides to form crust. Pour cream cheese mixture into crust lined pan. In second small bowl, blend 1 1/2 teaspoons sugar and cinnamon; sprinkle over cream cheese mixture. Bake at 350 degrees for 24 to 30 minutes or until filling is set and edges of crust are deep golden brown. Cool 20 minutes. Serve warm or cool. Store in refrigerator. 6 to 8 servings.

GRANDMOTHER'S QUICK COFFEE CAKE
2 c. flour, sifted
2 tsp. baking powder
1/4 c. Crisco
1 egg
1 c. sugar
Dash salt
1/2-2/3 c. milk
Mix all together. Pour into 8" greased cake pan. Top with 2 tablespoons sugar mixed with 1/4 teaspoon cinnamon. Sprinkle with chopped nuts. Bake at 375 degrees for 30 to 35 minutes.

QUICK MORAVIAN COFFEE CAKE
Instant mashed potatoes (enough for 1 serving)
1 (13 3/4 oz.) pkg. hot roll mix
3/4 c. warm water
1 egg
4 tbsp. butter or margarine, melted
1/2 c. brown sugar
1/2 tsp. cinnamon
Prepare potatoes according to package directions. Dissolve yeast from hot roll mix in water. Stir in egg and mashed potatoes; mix well. Add flour mixture from mix; beat well. Cover and let rise until double, about 45 minutes. Stir down; spread evenly in greased 9x9x2 inch baking pan. Let rise until double, about 30 minutes. With fingers gently make indentations in top of bread at 1 1/2 inch intervals. Drizzle butter or margarine over.

QUICK AND EASY COFFEE CAKE
1 (48 oz.) pkg. Bridgeford frozen rolls
3 tsp. cinnamon
1 c. brown sugar
1/2 c. white sugar
1/2 c. chopped pecans or walnuts
Place unthawed rolls in greased bundt pan. Sprinkle cinnamon, sugars and nuts over rolls. Then pour 1 1/2 sticks melted butter over the top. Cover with foil and set on countertop overnight. In the morning, bake uncovered at 350 degrees for 25 minutes or until golden brown. Remove from oven, cool and invert onto plate.