Best Springtime Coffee Cake By Janet Recipes

AUNT ANNE'S COFFEE CAKE

Aunt Anne's Coffee Cake image

This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.

Provided by Mary

Categories Desserts Cakes Sheet Cake Recipes

Time 45m

Yield 15

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 egg
¾ cup milk, or as needed
1 ½ teaspoons vanilla extract
¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon ground cinnamon
¼ cup butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g

GREAT SPRING RHUBARB COFFEE CAKE

Great Spring Rhubarb Coffee Cake image

This delectable coffee cake is the GRAND PRIZE Winner of the Just A Pinch Recipe Club Springtime Cake Contest! More than one member became a rhubarb fan after trying a slice of this lightly sweet and fruity recipe. It would be perfect in the morning with a rich cup o' joe, or an ideal finish to a light summer meal. Go team...

Provided by JANE LOUISE

Categories Fruit Desserts

Time 1h

Number Of Ingredients 14

Ingredients

1/3 c softened butter
1 c sugar
1 egg, beaten
1 tsp vanilla extract
1 c milk or buttermilk (I use buttermilk but no big deal)
2 c all-purpose flour
1 Tbsp baking powder (yes, 1tablespoon)
1/2 tsp salt
3 1/2 c frozen or fresh fruit of choice, thawed and drained
TOPPING INGREDIENTS
1 c packed brown sugar
1/4 c melted butter
2 tsp cinnamon
1/2 c finely chopped walnuts or pecans

Steps:

1. In large bowl, combine butter and sugar. Beat until fluffy. Add egg, vanilla and milk. Beat thoroughly.
2. In another bowl, mix together flour, baking powder, and salt. Add sugar 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.