Brunch wouldn’t be the same without one of these delightful coffee cakes on your menu!
BUTTER PECAN COFFEE CAKE
1 box butter pecan cake mix
1 pkg of instant cheesecake
4 eggs
c. oil
1 c. water
TOPPING:
1/3 c. brown sugar
1/4 c. white sugar
1 tsp cinnamon
Mix the cake, flour, eggs, oil and water. Half a 9×13 inch pan. Mix half of them and the rest of the dough mixture. Total with the rest of them. Bake for 30 to 40 minutes at 350 degrees. Serve with Cool Whip.
STEM COFFEE CAKE
1 yellow cake mix
3 eggs, beaten
1/3 c. water
1 can apple pie filling
TOPPING:
1/3 c. brown sugar
1 T. butter
1 T. sprinkled
1 tsp. cinnamon
Chopped nuts (opt)
Mix the first 3 ingredients and fold in the apple filling. Spread over cake and bake 35 to 40 minutes at 350 degrees in a greased 9×13 pan.
Peach and Ointment COFFEE LACINIA
3/4 c. scattered
1 tsp. baking powder
1/2 tsp salt
1 pkg vanilla ice cream NOT
3 T. butter
1 egg
c. milk
1 large can of peaches, chopped
1 pkg of cream cheese
c. sugar
3 T. peach juice
1 T. sugar
cinnamon 1/2 tsp
First mix the 7 ingredients; beat 2 minutes Pour into an 8×8 inch pan. Arrange the peaches on top of each other; except the juice. A shot of milk, 1/2 c. sugar and peach juice. Beat 2 minutes and say above. Sprinkle with 1 T. sugar and cinnamon. Bake for 30 to 35 minutes at 350 degrees. It should be set 1/2 hour before the section. For a 9×13 inch, double recipe and baking slightly increase the time.
SEPARATE COFFEE BOOKLET EXTRA GOOD CARAMEL TOPPING
1 frozen bread bread dough
CARAMEL TOPPING:
c. brown sugar
c. white sugar
1 stick of butter
c. vanilla ice cream OR ice cream
Bread dough in the refrigerator, the dough does not rise. Cut into small pieces and place in a well greased tube pan.
Caramel Topping: Pour this caramel mixture over the crumbled breadcrumbs. Bake for 20 to 25 minutes at 350 degrees. We invert the cake onto a plate to partially cool.
BUCLE COFFEE Yeast BUCKLEUM
2 c. scattered
3/4 c. sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 c. abbreviation
3/4 c. milk
1 egg
2 c. fresh or frozen blueberries
MICA TOPPING:
c. sugar
1/3 c. scattered
1/2 tsp cinnamon
1/4 c. softened butter
SHELL:
c. powdered sugar
1/4 tsp vanilla
1 1/2 -2 tsp hot water
Heat up to 375 degrees. Grease a 9×9 inch square or pan. Mix flour, sugar, baking powder, salt, shortening, egg, milk. Beat 30 seconds. Carefully fold the blueberries. Spread evenly in the pan. Mix all the ingredients in their crumbs, until they putrefy; shake sprinkle Bake for 45 to 50 minutes. Mix the crust ingredients well and spread over the hot cake. Serve hot.
**If doubling this recipe, use a 9×13 inch pan.
