Mary made this coffee cake and brought it to my house one day when we did "Travel MUGS" about 2 weeks ago. She remarked that any coffee cake batter that tasted like sugar cookie dough had to be a winner. It is Maaahhhvelous. I made mine with the cherry filling and had a little bit of cream cheese left from another dessert I made, so I put that in with the glaze, and almond flavoring. It got rave reviews from the hired men, my husband, and my father-in-law so it must have been good! It's best when it's warm, but tastes good cold too! Brew up some coffee and have at it!
CUPS Coffee Cake
Bake 350 degrees for 40-50 minutes
Cream together:
1 cup butter, softened, not melted
1 ¾ cup granulated sugar
Add 4 eggs; beat well.
Add, and mix well:
½ tsp. salt
1 tsp. vanilla
3 cups flour
1 ½ tsp. baking powder
Spray 9x13 baking pan with non-stick spray.
Spread ½ of batter in the prepared pan.
Spread 1 can of pie filling over batter and drop remaining batter by spoonfuls on top.
Bake; cool until warm and frost.
Frosting:
4 T butter, melted this time!
2 or so cups powdered sugar
2 T heavy whipping cream or half and half
Flavoring of choice
I made it with cherry filling and added almond flavoring to the frosting; with blueberry filling, I used grated orange peel and vanilla for the frosting; for raspberry filling I’d probably go with a lemon flavor.
Bake 350 degrees for 40-50 minutes
Cream together:
1 cup butter, softened, not melted
1 ¾ cup granulated sugar
Add 4 eggs; beat well.
Add, and mix well:
½ tsp. salt
1 tsp. vanilla
3 cups flour
1 ½ tsp. baking powder
Spray 9x13 baking pan with non-stick spray.
Spread ½ of batter in the prepared pan.
Spread 1 can of pie filling over batter and drop remaining batter by spoonfuls on top.
Bake; cool until warm and frost.
Frosting:
4 T butter, melted this time!
2 or so cups powdered sugar
2 T heavy whipping cream or half and half
Flavoring of choice
I made it with cherry filling and added almond flavoring to the frosting; with blueberry filling, I used grated orange peel and vanilla for the frosting; for raspberry filling I’d probably go with a lemon flavor.
Yay! Another post! And it's a good one.
ReplyDeleteDo you think we should compile the recipes into a cookbook, too?
I think that would be a great idea! Plus it would force us to try new and different things, rather than the old reliable!!
ReplyDeletePersonally, I think we should start with the old reliable, THEN when we have all those together, we can get all edgy. Moussakka and all that jazz...
ReplyDeleteCoconut Pound Cake
ReplyDelete3/4 c. butter, softened
4 oz. cream cheese, softened
1 1/2 c. sugar
3 eggs
3/4 tsp. vanilla
1 1/2 c. flour
1/2 c. cocnut
1/2 c. cocoa, optional
Cream butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat in flour, just until combined. Add cocoa if desired.
Fold in coconut.
Coat an 8" fluted tobe pan with cooking spray; dust with flour. Pour batter into prepared pan. Bake at 375 for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with powdered sugar and additional coconut if desired.
ENJOY!
This is delicious! Thanks for the recipe.
ReplyDelete