Blueberry Muffin Cake
Peach ''n Blueberry Coffee Cake
Banana Coffeecake
Chocolate Chip Coffee Cake
Cinnamon Flop Coffee Cake


* Exported from MasterCook *

Blueberry Muffin Cake

Recipe By :Pillsbury
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping
1/4 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
3 tablespoons butter or margarine
Cake
2 tablespoons fine, dry bread crumbs
2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup fresh or frozen blueberries -- thawed and drained
2 eggs
1/3 cup orange juice
1/4 cup butter or margarine -- melted and cooled
8 ounces sour cream
1 teaspoon grated orange peel

Topping: In a small bowl, combine all topping ingredients except butter.
Mix well. With pastry blender or fork, cut in butter until mixture
resembles coarse crumbs. Set aside. Heat oven to 375 degrees. Grease 10"
springform pan or 9" square pan. Sprinkle with bread crumbs. Cake: In
large bowl, combine flour, sugar, baking powder, baking soda, salt and
cinnamon. Mix well. Stir in blueberries. Beat eggs in medium bowl. Stir in
orange juice, butter, sour cream and orange peel. Add to blueberry
mixture. Stir just until dry ingredients are moistened. Spoon batter into
prepared pan. Sprinkle with topping. Bake for 35-45 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes. Remove
sides of pan. Serve warm or cold.




* Exported from MasterCook *

Peach ''n Blueberry Coffee Cake

Recipe By :Pillsbury
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
2 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons grated orange peel
1/2 cup butter or margarine -- softened
1 cup milk
1 teaspoon vanilla
2 eggs -- slightly beaten
1 cup fresh or frozen sliced peaches -- thawed
1 cup fresh or frozen blueberries -- thawed
Glaze frosting
1 cup powdered sugar
1/4 teaspoon almond extract
4 teaspoons milk

Heat oven to 350 degrees. Grease 13x9" pan. In large bowl, combine flour,
sugar, baking powder, salt and orange peel. Mix well. With pastry blender
or fork, cut in butter until crumbly. Add milk, vanilla and eggs. Stir
until dry ingredients are moistened. Pour 3/4 of batter (2 1/4 cups) into
prepared pan. Top with peaches and blueberries. Spoon remaining batter
over fruit. Bake for 35-45 minutes or until edges are golden brown. Cool
30 minutes. In small bowl, blend glaze ingredients, adding enough milk for
desired drizzling consistency. Drizzle over coffee cake.


* Exported from MasterCook *

Banana Coffeecake

Recipe By :Home Cooking
Serving Size : 9 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
6 tablespoons margarine -- softened
3/4 cup sugar
1 egg
1 tablespoon grated lemon zest
1/2 cup milk
1 teaspoon vanilla -- optional
2 cups flour
3 teaspoons baking powder
3 cups sliced bananas or more to taste
Topping
1/2 cup flour
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup margarine

Preheat oven to 375 degrees. Generously grease 9 x 9-inch baking pan. For
coffeecake: Cream margarine and sugar in large bowl until light and
fluffy. Beat in egg, lemon zest, milk and vanilla. In medium bowl, combine
flour and baking powder. Stir into creamed mixture. Fold in bananas. Spoon
into prepared pan, smoothing top carefully. For topping: Combine flour,
brown sugar, cinnamon and margarine until crumbly. Sprinkle over batter.
Bake for 45 to 50 minutes, or until done. Cool for 20 minutes before
cutting.




* Exported from MasterCook *

Chocolate Chip Coffee Cake

Recipe By :Taste of Home
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
8 ounces cream cheese -- softened
1 1/2 cups sugar -- divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon

In a mixing bowl, cream butter, cream cheese and 1 1/4 cups of sugar. Beat
in eggs and vanilla. Combine the flour, baking powder, baking soda and
salt. Add to creamed mixture alternately with milk. Stir in chocolate
chips. Pour into greased 9" springform pan. Combine pecans, cinnamon and
remaining sugar. Sprinkle over batter. Bake at 350: for 50-55 minutes or
until a toothpick inserted near the center comes out clean. Cool for 15
minutes. Carefully run a knife around edge of pan to loosen. Remove sides
of pan. Cool completely before cutting.



* Exported from MasterCook *

Cinnamon Flop Coffee Cake

Recipe By :Farm Journals' Cooking and Entertaining Across America
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1 cup milk

Combine brown sugar and cinnamon. Cut in butter until crumbly and well
mixed. Set aside. Sift together flour, baking powder, and salt. Cream
shortening in mixer bowl. Gradually beat in sugar. Add egg and vanilla.
Beat well. Stir in flour mixture by hand alternately with milk, starting
and ending with flour mixture. Pour into greased 8" square pan. Sprinkle
with brown sugar mixture. Bake in 425 oven 30 to 35 minutes or until
golden brown. Serve warm.


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