Conference turris::cooks

    Here's the recipe from the Betty Crocker cookboook.  I've made it
    a few times, and it's always been a hit.
    
    2 cups flour
    3/4 cup sugar
    2 1/2 teaspoons baking powder
    3/4 teaspoon salt
    1/4 cup shortening
    3/4 cup milk
    1 egg        
    2 cups blueberries (well-drained)
    
      Topping                
    1/2 cup sugar
    1/3 cup flour
    1/2 teaspoon cinnamon
    1/4 cup soft butter
    
    
    Heat oven to 375.  Grease round layer pan, 9 x 1 1/2, or square
    pan, 8 x 8 x 2 or 9 x 9 x 2 inches.  Blend all ingredients except
    blueberries and Topping.  Carefully stir blueberries into batter.
    Pour batter into prepared pan.  Mix topping in a bowl.  Sprinkle
    over top of batter.  Bake 45 to 50 minutes.
    
    9 to 12 servings
    

	Well... Once again, my trusty cookbook comes in handy...

	I keep it in my desk draw....

	Here are two (2) versions of a Sour Cream Coffee Cake...

	Enjoy
	Charlie


		Sour Cream Coffee Cake (Version 1)

	1 stick margarine 	1 cup sugar
	2 eggs                  1/2 pint Sour Cream
	1 tsp vanilla
        Blend then add:
	2 cups flour		1 tsp baking soda
	1/4 tsp salt		1 TBLs Baking Powder
				  ^^^^ - (May be typo... I think it s/b 1 tsp)

	Cinnamon filling :  1/2 cup chopped nuts, 1/4 cup sugar, 1 tsp cinnamon

	Pour 1/2 batter into a well greased and floured tube pan.  Add
	1/2 cinnamon filling mixture then pour in the remaining batter.
	Top with rest of cinnamon mixture.  Bake at 350 for 45-55 minutes

		Sour Cream Coffee Cake (Version 2)

	1/2 pound oleo (2 sticks)	1/2 tsp vanilla
	1 cup sugar			2 cups flour
	2 eggs, beaten			1 tsp salt
	1 cup sour cream		1 scant tsp baking soda
					1 tsp bakin powder

	Cinnamon filling : 1/4 cup sugar, 1/3 cup nuts, 2 tsp cinnamon

	Cream oleo and sugar.  Add beaten eggs.  Sift dry ingredients together
	and add alternately with sour cream.  Add vanilla.  Pour 1/2 the batter
	in a greased pan.  Sprinkle 1/2 the topping over this.  Add the rest of
	the batter and then the rest of the topping.  Mix through the cake with
	a knife.  Bake at 350 for 45 minutes, or till done

    Here's a sour cream one, BUT, it has everything else you're looking
    for too.  It's care of my boss, but I don't think she would mind
    my posting it here.
    
    Cream 1/2 lb margarine or butter, 1-1/2 cups sugar.
    
    Add 5 eggs.  Beat well.
    
    Sift 3 cups flour, 2 teasp baking powder, 1 teasp baking soda.
    
    Add flour mixture alternately with 1 cup sour creaam.
    
    Add 1 teaspoon vanilla.
    
    Pour 1/2 batter into large greased & floured tube or bundt pan.
    
    Combine 1 cup chopped walnuts, 2 squares melted unsweetened 
    chocolate, 3/4 cup sur, and 1 teasp cinnamon.  Sprinkle 1/2
    over batter.  
    
    Add 2nd half of batter to pan.  Sprinkle with remaining
    choc. mixture.  Bake at 325 for 1 hour.
    
    Remove from pan when cool.   (may be frozen)

    I especially like one found on the Bisquick box!  Yummy!

    CREAM CHEESE AND RESBERRY COFFEE CAKE
    (Better Homes & Garden - 10/88 Issue)
    
        1 8 oz package cream cheese        1 tsp baking powder
          softened                       1/2 tsp baking soda
        1 cup sugar                      1/2 tsp vanilla
      1/2 cup margarine or butter        1/4 tsp salt
    1 3/4 cups all-purpose flour         1/2 cup rasberry preserves
        2 eggs                         Powdered sugar
      1/4 cup milk
    
    In a large bowl beat cream cheese, sugar, and butter on medium speed
    til fluffy.  Add half of the flour, eggs, milk, baking powder, baking
    soda, vanilla and salt; beat 2 minutes.  Beat in remaining flour on
    low speed.  Spread evenly in greased and floured 13x9x2-inch pan.
    Spoon preserves in 8-10 dollops on top.  With knife, swirl preserves
    into batter to form a marbled effect.  Bake at 350 for 30-35 minutes
    or til a woooden toothpick inserted in center comes out clean. 
    Cool slightly on wire rach.  Sift powdered sugar on top.  Cut into
    squares; serve warm.  Makes 24 servings.
    
     

    This is easy and terrific.

    Streusel:

    1/2 cup chopped nuts
    1/3 cup packed brown sugar
    1/4 all-purpose flour
    1/2 Tsp. ground cinnamon (I use about twice this much)
    3 Tbl. firm butter or margarine

    Mix all ingredients until crumbly.

    Coffee cake:

    2 cups all-purpose flour
    1 cup sugar
    3 tsp. baking powder
    1 tsp. salt
    1/3 cup softened butter of margarine
    1/2 cup milk
    1/2 cup orange juice
    1 egg
    2-3 Tbl. grated orange peel (from about 2 oranges or used dried and add
    some water to it before adding to batter.)

    Heat oven to 350 degrees. Prepare Streusel. 

    Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
    Beat on medium speed, scraping bowl occasionally, 2 minutes. Spread
    half the batter in a greased oblong pan, 13x9x2 inches, or square pan,
    9x9x2 inches; sprinkle with half the Streusel. Top with remaining batter
    and sprinkle with remaining Streusel. Bake until wooden toothpick comes
    out clean, 35-40 minutes.
    
    Serves 9-12.

    This might be what you're looking for!
    
                 Snicker Doodle Coffee Cake
    
    
    1 cup sugar
    1/2 cup shortening (I use margarine or butter)
    1 egg beaten
    1 cup milk
    2 Tablespoons baking powder
    2 1/2 cups flour
    1 c. raisins
    Nuts are optional 
    
    Mix ingredients together, and pour into cake pan 9" x 9".
    Pour 2 Tablespoons of melted butter over top of batter.
    Sprinkle 1 Tablespoon of sugar over that, and then sprinkle
    some cinnamon over that.
    
    Bake at 350 degrees for 25-35 minutes.
    
    This coffee cake comes out with a nice crusty top and is not
    too sweet, but very good!  I always put nuts in and have even
    put nuts on the top of the batter.
    
    Renee
                                                   

        I'm not sure if this is the recipe you're referring to,
        but this has always been a FAVORITE at my house.  It can
        be made as two separate loaves (great for taking one
        somewhere and leaving the other one home for the family)
        or can be made into a ring.  

                              ALMOND PUFF

        1/2 C margarine			1 tsp almond extract
        1 C flour			1 C flour
        2 T water			3 eggs

        1/2 C margarine			confectioners glaze
        1 C water			sliced almonds


        Cut 1/2 cup butter into 1 cup flour.  Sprinkle with 2 T
        water.  Mix with fork.  Round into a ball, divide in half
        on ungreased cookie sheet.  Pat each half into a strip
        12 x 3 about 3 inches apart (or on an ungreased pizza
        pan, pat it into a ring with the width about 3 inches.  I
        make the ring about the size that will fit into a
        tupperware cake holder.)

        In a medium saucepan, heat 1/2 cup margarine and 1 cup
        water to a rolling boil.  Remove from heat and quickly
        stir in almond extract and 1 cup flour.  Stir vigorously
        over low heat until it forms a ball, about 1 minute. 
        Remove from heat.  Beat in eggs all at one time and mix
        until smooth.  Divide in half, spread each half evenly
        over strips covering completely.  (If doing a ring,
        spread evenly over entire ring.

        Bake 60 minutes at 350 until topping is crisp.  Cool and
        frost with glaze and sprinkle with nuts.

        Glaze - mix   1 1/2 cups confectioners sugar, 2 T soft
        margarine, 1 1/2 tsp almond extract, 1-2 T water.

        Note:	At Christmas I make the ring, color the glaze
        	with green food coloring and decorate with nuts 
        	and maraschino cherries to look like a wreath.  

Buttermilk Coffee Cake



2�	C	sifted flour
3/4	C	white sugar
1	C	brown sugar
2/3	C	cooking oil

Cream together all ingredients with mixer (1).  Mixture will be crumbly.

Take out � C of the above mix and add 2 tsp Cinnamon and � C chopped nuts
if desired. (2)

To the remaining dry mix add (3)

1	egg	beaten
1	C	buttermilk
1	tsp	baking soda
1	tsp	baking powder
�	tsp	salt


Cover bottom of 8x8 pan with dry mix (2), keeping back enough to cover top
layer later.  Pour (3) over bottom mixture, and cover with remaining dry
mixture (2).

Bake at 325 deg F for 45 minutes.  Test with a toothpick until it comes out
dry.  Stays moist for 2-3 days.

    I'M looking for a Sour Cream Coffee Cake Recipe that I've made in the
    past and can't seem to find the recipe at home..
    
    Here's what I know it consists of:
    
    		1 box yellow cake mix
    		1 box vanilla instant pudding mix
    		sour cream ?? how much??
    		baking soda ??? how much
    		vanilla ????  how much
    		vege. oil ??? how much
         	I know there is something else missing but don't know ?
    
    Can someone help me out ?? Has anyone heard of this recipe, it's
    really good.  Also the topping is made of brown sugar & vanilla.
    
    Thanks
    
    Sandy

This sounds like the beginnings of a standard bundt cake recipe that I 
often make with either yellow cake mix or chocolate cake mix.  I'll tell 
you what I normally add, and then what you might change to make it more 
like a coffee cake.

I usually add:

	4 eggs

	1/3 C oil
	2-3 heaping tablespoons of sour cream
	enough water and/or milk to measure 1 1/2 Cups

	6 oz pkg of chocolate chips for chocolate mix

	1/2 C poppy seeds for yellow mix

	1/2 C chopped nuts for either


Now for what I would do to make this a coffee cake -- this is an educated 
guess.  If you get other suggestions, maybe you should try them first.

	3 eggs ?   (Something tells me 4 is too many for coffee cake texture.)

	1 C sour cream

	1/2 C oil

	1 tsp. vanilla ?  (Don't know why you would need it with a mix.)

Pour half the batter in the pan, sprinkle with a mixture of cinnamon, sugar 
& chopped nuts.  Cover with remaining batter and sprinkle with more of the 
sugar mixture.  You could also put the sugar mixture in first, but for some 
reason I think it sticks better on the bottom for a bundt cake

Cook 50-60 minutes in 350 oven.

I made this recipe recently with fresh raspberries and it was the best coffee
cake I've ever had.

ANY-FRUIT COFFEE CAKE
---------------------

1 1/2 cups chopped, peeled apples, apricots, peaches, or pineapple; or 1 1/2
cups blueberries or raspberries
1 cup sugar
2 TBS cornstarch
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
6 TBS margarine or butter
1 beaten egg
1/2 cup buttermilk or sour milk
1/2 tsp. vanilla
1/4 cup all-purpose flour

In a saucepan combine choice of fruit and 1/4 cup water.  Bring to boiling;
reduce heat.  Cover and simmer (DO NOT SIMMER IF USING RASPBERRIES) about 5
minutes or until tender.  Combine 1/4 cup of the sugar and the cornstarch.
Stir into fruit mixture.  Cook and stir until thickened and bubbly.  Cook and
stir 2 minutes more.  Set aside.

In a mixing bowl stir together 1/2 cup of the sugar, the 1 1/2 cups flour, the
baking powder and baking soda.  Cut in 4 TBS margarine or butter until mixture
resembles fine crumbs.  Combine egg, buttermilk or sour milk, and vanilla.  Add
to flour mixture.  Stir just until moistened.  Spread half of the batter into
an 8 x 8-inch baking pan.  Spread fruit mixture over batter.  Drop remaining
batter in small mounds atop filling.

Combine the remaining 1/4 cup sugar and the 1/4 cup flour.  Cut in remaining
2 TBS margarine or butter until mixture resembles fine crumbs.  Sprinkle over
batter covering fruit mixture as much as possible.  Bake in a 350 degree oven
for 40-45 minutes or until golden brown.  Serve warm.

(Recipe can be doubled and baked in a 9 x 13-inch baking pan, if desired)

	Cinnamon Cluster Coffee Cake


	1 pkg		active dry yeast
	1/4 c   	warm water (105 deg F)
	1 and 1/4 c	scalded and cooled milk
	4 and 1/2 - 5 c	flour
	4		egg yolks (or 2 whole eggs), well-beaten

	1/2 c		sugar
	1/2 c		butter, melted
	1 tsp		salt

	1/2 c		more butter, melted
	3/4 c		more sugar
	2 tsp		cinnamon



Soften yeast in the warm for 5 minutes.  Add cooled milk and 1 cup flour,
mix thoroughly.  Let stand for 20 minutes.  It will look bubbly and light.

Blend the eggs, 1/2 c sugar, 1/2 c butter and salt and add to the yeast.  Mix
well.  Work in as much of the remaining flour as necessary to obtain a
smooth, satiny elastic dough. A mixer with dough hooks is a real timesaver
here. 

Place dough in a greased bowl, cover and let rise until 2x bigger.  Take
dough and separate into halves, halves again, and halves again, until you
have 8 pieces.  Cut each piece into 6 pieces, and roll each piece in your
hand into a ball, about the size of a golfball.  You should have 48 dough
balls when done rolling.

Mix the cinnamon into the 3/4 C sugar, and pour the melted butter into a
shallow bowl.  Dip each piece in the melted butter until coated and then
roll in the cinnamon-sugar mixture.  Place into a greased (PAM, etc) bundt
pan or angelfood cake tube pan.  When all the pieces are in pan, place pan
in a warm area, and let the dough rise for 45 minutes (until about 2x
again).

Bake at 350 deg. F for 45 minutes.  Let cool a few moments, then invert pan
onto a large plate.  Serve warm with butter or margarine.

-Al

For those of us in Europe...

What are the dimensions of a Bundt pan? I'm sure we could substitue
one of our standard pans.

      Bundt pans are those tubular shaped pans kinda like people use to make
      Angel food cake.  You know, round, with the hole in the middle.
      I'd say they are about 12" in diameter, measured across the top.
      The edges are pleated so create an interesting texture on the cake.

      Karen

    Here's a coffeecake you can put together quickly the morning you want
    to serve it - sooo easy!
    
    Cranberry Coffee Cake
    
    1/4 c. brown sugar
    1/2 c. chopped walnuts
    1/2 tsp. cinnamon
    2 c. Bisquick baking mix
    2 Tblsp. sugar
    1 egg
    1/3 c. water or milk
    1/3 c. orange juice
    2/3 c. canned cranberry sauce
    confectioner's sugar icing
    
    Heat oven to 400 degrees.  Grease 9x9 pan.  Mix brown sugar, walnuts
    and cinnamon in a small bowl.  Combine baking mix, sugar, egg and
    water.  Beat vigorously for 1/2 minute.  Spread in pan.  Spoon
    cranberry sauce over top.  Sprinkle with nut mixture.  Bake 20-25
    minutes.  While still warm, drizzle with confectioner's sugar icing (a
    blend of 1 c. confectioners sugar, 1/2 tsp. vanilla and about 1 Tblsp.
    water).  Best served while warm.
    
    I also like to add a little grated (zest) of orange rind to the batter.  

    >> 2/3 c. canned cranberry sauce
    
    The chunky kind or the jellied kind??
    
    

    re:.17
    
    The "chunky" whole cranberry type is what I use.