Best Prize Winning Coffee Cake Recipes

Jane's Grand Prize Winning Great Spring Rhubarb Coffee Cake for Diabetics! image

Provided by Paul Bushay

Time 1h10m

Number Of Ingredients 14

1/3 c softened butter
1/2 c splenda blend
1 egg beaten
1t vanilla
1 c milk or buttermilk ( i use buttermilk but no big deal)
2 c flour
1 tablespoon baking powder (yes, 1tablespoon)
1/2 t sea salt
3 1/2 c frozen or fresh fruit of choice, thawed and drained
TOPPING INGREDIENTS
1/2c packed splenda brown sugar blend
1/4 c melted butter
2 t cinnamon
1/2 c finely chopped walnuts or pecans

Steps:

1. In large bowl, combine butter and splenda blend. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
2. In another bowl, mix together flour, baking powder, and salt. Add splenda blend mixture to dry ingredients. Stir until mixed well.
3. Pour in a 9x13 greased pan. Spoon fruit evenly, within 1/2 inch from edges. Combine topping ingredients and evenly layer over fruit.
4. Bake uncovered in a preheated 350 degree oven for 45-50 minutes until the toothpick comes out clean. Let cool before serving.
5. WHEN USING FRESH RHUBARB: To tenderize it just put it in a saucepan with a little water and simmer it until it's just nicely pierced with fork. Do not sweeten it because the brown sugar topping will do that. I usually use frozen rhubarb that is room temp, but will use fresh in season. I'm going to try to freeze the rhubarb this year.

PRIZE WINNING COFFEE CAKE image

Provided by Dorene Fishkin

Categories Cakes

Time 1h

Number Of Ingredients 12

Steps:

1. Grease and flour lightly a Bundt pan. Creme sugar and butter. Add eggs and vanilla. Combine dry ingredients. Add alternately with sour cream.
2. Pour 1/2 of the batter into the Bundt pan. Sprinkle half of the topping mixture over the batter. Cover with remaining batter.
3. Add 2 tablespoons butter to the remaining topping mixture. Dribble over the top. Bake at 350' for 45 minutes. Cool in pan and invert onto serving plate. Enjoy !!